Hokkaido Chiffon Cake
1.
Prepare the ingredients. Cake ingredients: as shown
2.
Separate the egg whites and yolks. Make sure that there is no water in the bowl and there should be no egg yolk in the egg whites.
3.
The egg whites are added with sugar in 3 times and sent to a wet state where sharp corners can be pulled out
4.
Add white sugar to the egg yolk and beat well, then add milk and corn oil (you can use salad oil if you don’t have it)
5.
Sift in low flour and mix into a uniform batter
6.
Put 1/3 of the egg whites into the batter first, stir evenly with a spatula, then pour all the remaining egg whites into the batter, mix well and put it into a paper cup, not too full, 70% can be preheated in the oven at 160°C for 10 minutes, After baking for about 20 minutes (according to the personal oven adjustment), the surface will be golden and ready to be baked
7.
Still a little cracked
8.
Vanilla filling: 200g milk, 50g caster sugar, 2 egg yolks, 10g corn starch, 10g low-gluten flour, 2 drops vanilla extract, 120ml cream
9.
Beat the egg yolks until thick, add cornstarch and low-gluten flour, and mix well with a spatula
10.
Add sugar to the milk, pour it into the pot and boil until it boils. Pour the boiled milk into 1/3 of the batter, stirring it all the way to prevent the batter from clumping
11.
Pour all the stirred batter into the milk pan, stir gently, add vanilla extract, heat the milk pan over a low heat, stir while heating until the batter thickens and become puree, immediately remove the heat and put the boiled egg yolk puree into cold water In a bowl, keep stirring, when it is almost cold, cover with plastic wrap and put it in the refrigerator
12.
Whip 120ml whipped cream to the texture and put it in the refrigerator to mix evenly with egg yolk paste, put it into a piping bag, and squeeze it into the cake
Tips:
1. Each paper cup should not be too full, otherwise the batter will overflow when it is baked
2. The key to making egg yolk puree is that it contains flour and must be boiled, otherwise it will have a raw powdery taste.
