1. First, let's make the custard sauce with the filling: separate the egg yolk from the filling and put it in a mixing bowl, and add two-thirds of the 80 grams of fine sugar.
2. Stir evenly with egg extract until the sugar is completely integrated, as shown in the picture.
3. Mix cornstarch and low-gluten flour, sift into the egg yolk liquid in the previous step, and stir evenly.
4. Pour 400 grams of pure milk in the filling into the milk pan, and pour in the remaining one-third of the fine sugar.
5. Ignite, boil on medium-low heat until boiling, turn off the heat and continue heating for 20 seconds.
6. Turn off the heat, immediately pick up the boiling milk and pour it into the stirred egg yolk paste, stirring constantly while pouring.
7. Slowly pour down, and then keep stirring until all the milk is poured in, and you can mix it evenly.
8. Filter the stirred milk yolk paste back into the milk pot with a fine mesh sieve.
9. At this time, ignite, heat on a medium and small fire, and stir continuously with a spatula until the milk and egg yolk paste becomes thick and gradually smooth and delicate. PS: During the heating process, use a spatula to scrape the paste on the side of the pot back into the pot.
10. Stir to thicken and turn off the heat, add butter and melt it with the remaining temperature, and stir evenly
11. Prepare a basin of ice water, and quickly put the milk pan in the ice water to cool down.
12. After cooling thoroughly, cover with plastic wrap and put it in the refrigerator at 0°C or 2-6°C and let it stand for 30 minutes.
13. Taking advantage of the refrigerated filling time, we started to make chiffon cake cups: 4 large eggs separated from white and egg yolk, weighed milk and corn oil for later use. Add 30 grams of caster sugar b to the egg whites in three times and beat.
14. Add a few drops of lemon juice and repeat the previous step until it is wet and foamy, just lift the whisk and the corners of the whisk to sag.
15. Add 10 grams of fine sugar a to the separated egg yolks, and beat them evenly with a whisk that has just beaten the egg whites. Preheat the oven up and down to 150 degrees.
16. Stir at low speed until all the granulated sugar is fused and there are no granulated sugar particles, as shown in the figure
17. Add corn oil and pure milk and beat evenly.
18. Sift in low-gluten flour and stir evenly until there are no dry powder particles.
19. Take one-third of the meringue and mix it with the egg yolk paste, stir evenly, using the method of turning and cutting.
20. Repeat the previous step until all the meringue and egg yolk paste are thoroughly mixed as shown in the figure. The mixed batter should be smooth, fine, thick, and shiny.
21. Put the batter into the piping bag.
22. Cut the tip of the piping bag and squeeze it into a paper cup that is six to seven minutes full. Here you can make 14-16 cups.
23. Put it in the preheated oven, heat the upper and lower tubes of the middle layer at 150 degrees, and bake for 30 minutes. After being out of the oven, set aside to cool for later use.
24. Take a clean basin, pour whipped cream over iced water and stir until it reaches 90%.
25. Pour in the prepared custard sauce and continue to beat it with an electric whisk. Because the custard sauce is added here, it is generally enough to stir evenly.
26. Here, choose the puff flower mouth or the round flower mouth to put into the piping bag, and put the finished custard cream sauce into the piping bag.
27. Insert the flower mouth into the middle of the cooled cake, and squeeze an appropriate amount of custard cream sauce. At this time, the cake cup gradually becomes fuller. A Hokkaido Chiffon Cup is ready.
28. Finally, sprinkle powdered sugar on the surface of the cake. It can also be decorated with your favorite fruit.
Tips:When making cake cups, please operate the egg yolk paste quickly after the egg whites have been beaten to prevent the egg whites from defoaming due to too long storage
