Hokkaido Chiffon Cup Cake

Name: Hokkaido Chiffon Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 52g Low-gluten flour; 80g Sugar; 45g Corn oil; 45g milk; 2 pcs yolk; 130ml Light cream

by Pomegranate tree 2008

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Hokkaido Chiffon Cake is your first priority. While tasting the cake, you also feel the beauty of the world. This time the cupcakes use healthier tartary buckwheat cake flour, and the original cake can also be made into whole grains. Tartary buckwheat has multiple functions such as strengthening the spleen and promoting dampness, treating stomach pain, promoting digestion, lowering blood pressure, lowering blood lipids, lowering blood sugar, detoxification and beauty, anti-aging, etc., making you more beautiful as you eat, and healthier as you eat. "

Ingredients

6 Egg
52g Low-gluten Flour
80g Sugar
45g Corn Oil
45g Milk
2 pcs Yolk
130ml Light Cream

Hokkaido Chiffon Cup Cake

1. Let's make the custard sauce first. Put all the ingredients in a small pot, heat it slowly, and stir more to prevent the bottom from sticking.

2. Slowly you will find that it becomes thicker and thicker, you can see foaming, and you can turn it over with a spatula and it will not fill the bottom of the pot immediately. Let it cool for later use.

3. Begin to make the cake part, separate the egg whites from the yolks, and put them in two clean basins that are free of oil and water.

4. Add milk and corn oil to the yellow, mix well, sift into low-gluten flour, and mix well.

5. The egg whites are added to sugar in three times and beaten until stiff foaming.

6. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly, then pour all back into the egg white and stir evenly.

7. Pour the mixed batter into a paper cup until it is 8 minutes full. Preheat the oven, set the upper and lower heat to 165 degrees, the bottom layer, and bake for about 18 minutes.

8. Put the custard sauce in the piping bag. The decorating mouth can be made with five teeth and six teeth. When the cake is just hot from the oven, squeeze the custard sauce into the cake and you are done.