Hokkaido Chiffon Cake

Name: Hokkaido Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 18g Low-gluten flour; 40g Caster sugar; 15g Corn oil; 15g milk; Some Vanilla cream filling; a little Powdered sugar

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Junzhi’s Hokkaido Chiffon actually cuts the amount of flour in ordinary Chiffon by half. Due to the lack of flour support, it collapsed surprisingly after coming out of the oven-the roof that was once so high actually flattened out like the ground.
Chifeng is originally sweet, but after filling it with cream filling, it becomes even sweeter. It is better to eat the cake directly. "

Ingredients

Hokkaido Chiffon Cake

1. Cake ingredients

2. Add 15 grams of fine sugar to the egg yolk and beat evenly

3. Add milk and corn oil,

4. Whipped evenly

5. Sift in the flour

6. Mix into a uniform batter

7. Whisk the egg whites into thick froth, add the remaining sugar in three times

8. Become a wet foam with hooks

9. Dig 1/3 of the egg whites into the egg yolk paste, mix well

10. Back into the egg whites

11. Mix into a uniform batter

12. Put it into a paper cup, 60% full

13. Put it in the middle of the oven, fire up and down 180 degrees, bake for 15-20 minutes

14. Golden surface, baked

15. Put the cream filling into the piping bag, round mouth

16. Insert the inside of the cake from the center, squeeze it until the surface of the cake slightly bulges, and pull out the flower mouth

17. Sprinkle a little powdered sugar on the surface,

Tips:
When the egg whites are beaten to wet foam, the mouthfeel will be softer.

There is no square paper cup, but a round paper cup.

The batter should not be too full, up to 60%, to prevent the batter from swelling and overflowing during baking.