Name: Hokkaido Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 40g water; 40g Salad oil; 15g Sugar; 5g Corn flour; 40g granulated sugar; 2 pcs egg; 50g milk; 1 piece yolk; 100g Light cream

Hokkaido Chiffon Cake

by A piece of baking app

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

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Yes, when I was a child, I thought my mother was very magical. She can knit sweaters in all kinds of patterns with wool; every dish has her own unique secret recipe, no one can imitate; she can always give the most beautiful two braids when she was a child Knitting method; even one of my clothes can be transformed into a likable appearance.
Later, after I had a home, I realized that this was a woman's unique magic. The home should always be kept tidy and tidy, research on better growth methods for children, and learn various health-preserving recipes to honor elderly parents. And in this slow process, you will find that you have unlimited potential, like a magician and like an Iron Man.

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Just like with an oven, you can really have thousands of ways to bake. The day before yesterday is cookies, tomorrow is nougat, and today is chiffon cake. Even if it is a chiffon cake, we can add a little innovation to make the softness of the chiffon cake to the extreme, and become the softest Hokkaido chiffon cake, like an ice cream cake. "

Hokkaido Chiffon Cake

1. Prepare the required materials

2. 2. After separating the egg white and egg yolk, add 10 grams of granulated sugar from the chiffon part to the egg yolk and stir.

3. 3. After stirring until the sugar melts, add the salad oil and stir evenly

4. 4. Add water and stir evenly

5. 5. Add the sifted low-gluten flour and mix well

6. 6. After adding a few drops of lemon juice to the egg whites, add fine sugar in three times to beat

7. 7. Just send it to wet foam

8. 8. Add one-third of the egg white paste to the egg yolk paste and mix well

9. 9. Then add the egg white and egg yolk paste to the remaining egg white paste and stir evenly. In this step, the mixing speed is a little faster, otherwise the batter will defoam.

10. 10. Put the batter into the piping bag, squeeze it into the paper cup, and it will be five or six minutes full. Adjust the film to make the surface smoother

11. 11. Put it into the preheated 170 degree oven and bake for about 30 minutes

12. 12. Make custard sauce: add egg yolk to cornstarch and work overtime evenly

13. 13. Add the milk to the caster sugar and boil until it boils, then slowly pour it into the egg yolk paste, stirring quickly while pouring in

14. 14. Heat the mixed milk and egg yolk on a low heat again, stirring constantly during the heating process, turn off the heat and stir after the batter is boiling

15. 15. Stir until it is smooth and paste, you can sit on ice and stir until it cools smoothly

16. 16. After whipping the whipped cream until it can maintain its shape, mix it with the custard evenly

17. After the baked cake cools down, insert the decoration nozzle of the small French horn into the cake from the middle and squeeze the custard sauce into the cake. Squeeze until the surface bulges slightly. Sprinkle some powdered sugar on the surface and you can eat it