Hokkaido Cup Cake
1.
First, make the vanilla custard sauce for the cake filling.
You need to use 200 grams of milk, 100 grams of whipped cream, 30 grams of sugar, 10 grams of low powder, 5 grams of vanilla oil, and 2 egg yolks.
2.
All ingredients except vanilla oil are poured into a large container. Use a whisk to mix well.
3.
Pour the mixed liquid into a non-stick pan.
4.
Heat on a low fire, keep stirring until it is slightly thick, foaming can be seen, and the spatula will not immediately fill the bottom of the pot.
5.
Add vanilla oil,
6.
Stir quickly and evenly. Away from the fire.
7.
Need to use the puff flower mouth, put the flower mouth into a big piping bag.
8.
Put the piping bag on a tall glass with a narrow mouth, pour the vanilla custard sauce that has dried until it is not hot into the piping bag, and close the mouth. Set aside for later use.
Stir and dissipate heat during the drying process, otherwise the surface will be glutinous and the sauce will have a grainy feel. If this happens, you only need to filter the custard sauce.
9.
After the custard sauce is ready, start making the cake body.
need:
4 eggs (about 65-70 grams each), 30 grams of milk, 30 grams of corn oil, 60 grams of sugar, 35 grams of low powder, 3-5 grams of lemon juice.
Among them, 20 grams of white sugar is used in egg yolk paste and 40 grams is used in egg whites.
10.
The yolk protein is separated.
11.
The yolk protein is separated.
12.
Add 30 grams of milk, 30 grams of corn oil, and 20 grams of sugar to the egg yolk, and quickly beat with egg yolk until the water and oil are combined.
13.
Add 35 grams of low powder. You can use egg soaking without sieving. Stir until it is even, smooth and without particles.
Because the powder content is very low, you don't have to worry about gluten, you can stir it anyway. Just mix it well.
14.
The mixed egg yolk paste.
15.
Add 40 grams of white sugar to the egg whites, do not need to be divided, just add in one time, and start to beat.
Pour the lemon juice in halfway through the beating.
16.
The egg whites are beaten to 60% to 70%, the whisk is pulled up, and it is in the state of hooks. It doesn't matter if it is a little bit too late or owed a bit.
17.
Pour half of the beaten egg whites into the egg yolk paste,
18.
Stir evenly, and still pay attention to it. Don't make a circle. Go down the spatula to the wall of the basin, turn the basin with one hand, and stir quickly with the other.
19.
Pour the egg yolk paste that was mixed well for the first time into the egg white bowl,
20.
Continue to stir evenly.
21.
Put it into a paper mold prepared in advance, six to seven minutes full.
It can hold 11-12 cups, don’t fill it too full, it will crack very badly if there is no room for expansion.
22.
Put it into the oven, go up and down the third layer, heat up and down at 130 degrees, 15 minutes, depending on the color on the surface, if the color is not enough, adjust the heat to 150, the lower heat is still 130, 3 minutes, color. (Tips: If you use other ovens, it will take 160-170 degrees, 15-20 minutes)
It will rise very high and may crack. Don’t worry, the cake will fall back to its normal state after being baked.
23.
Take out the baked cake and let it fall back slightly.
24.
While it's hot, squeeze the vanilla custard sauce into the cake, and evenly break all the sauce into all the cakes.
This step must be performed while the cake is still hot. If the cake is completely cold, it will collapse very badly, and the filling will not fill up, not full, and not good-looking.
25.
Done all,
26.
After the cake is completely cool, sift a layer of powdered sugar to decorate.
27.
It tastes better after refrigeration.
28.
Finished product
Tips:
The precautions are written in the steps, read carefully.
This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.
