Hokkaido Chiffon Cake
by Super Macaron Fan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Whip the egg whites, add granulated sugar in 3 times, beat until moist foaming and put in the refrigerator. (Prevent defoaming).
2. Add 30 grams of sugar to the egg yolk in B and beat well.
3. Add salad oil and milk and beat well. Then add the sieved low powder and stir evenly with a spatula.
4. First take one-third of the egg white and pour it into the egg yolk paste. Use a spatula to gently stir evenly. Then pour all the remaining egg whites into the egg yolk paste and mix well. Put it into a piping bag, squeeze it into a square paper cup, and fill it up to seven or eight points. Vibrate to remove bubbles and put into the oven.
5. Put it in a preheated oven at 180 degrees and bake for about 15 minutes. Cool it out of the oven for later use.
6. Cassida stuffing production: Put the A material in the basin and stir until there are no particles.
7. Sieving material B, add it to material A and stir evenly.
8. Pour C into the milk pan and boil, then pour one-half into the egg batter and mix well.
9. After mixing well, pour all back into the milk pan and mix gently. Heat the milk pan with a low fire, keep stirring until the batter boils, and immediately remove from the fire when it becomes thick. Stir continuously with ice water at the bottom to keep it delicate and smooth. After stirring until it is almost cooled, put it in the refrigerator for later use. When it is completely cooled, stir the whipped cream and add half of the custard filling to mix, mix well with a spatula, and refrigerate. The ready-made custard stuffing can be kept for about two days.
10. Put the custard stuffing into a piping bag with a small round piping mouth. Insert the inside of the cake from the middle. Squeeze it to the surface of the cake and bulge slightly. You can pull out the flower mouth. Small dots are slightly overflowing on the surface of the cake. Finally, sift a little moisture-proof powdered sugar on the surface of the cake, decorate with cherries and mint leaves, and you're done.
Tips:The custard filling must be completely cold before squeezing it into the cake, otherwise it will have some impact on the taste.
