The Practice of Hokkaido Chiffon

Name: The Practice of Hokkaido Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 50g Sugar; 30g water; 220g Light cream; 80g granulated sugar; 35g Low-gluten flour; 30g Vegetable oil; 250g milk; 2 pieces Vanilla pods

by Baking art

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The softest chiffon cake in the legend, the wet foaming of protein and the ultra-low content of powder make it the soft and moist of chiffon to the extreme. Its highlight is not only soft, but the sweet and smooth cream sauce is its charm. Where (the recipe comes from PH master).
Chiffon ingredients: 4 eggs, 35g low-gluten flour, 50g sugar, 30g vegetable oil, 30g water
Crème Anglaise: 250g milk, 220g whipped cream, 6 eggs, 80g sugar, 2 vanilla pods"

Ingredients

The Practice of Hokkaido Chiffon

1. Chiffon ingredients: 4 eggs, 35g low-gluten flour, 50g sugar, 30g vegetable oil, 30g water Crème Anglaise: 250g milk, 220g whipped cream, 6 eggs, 80g sugar, 2 vanilla pods

2. Separate the egg whites and egg yolks and put them in two clean bowls without water and oil

3. Pour in water and vegetable oil to emulsify thoroughly

4. Add egg yolk and stir well

5. Add sifted low-gluten flour, stir quickly until there is no dry powder, set aside

6. Add appropriate amount of fresh lemon juice and sugar to the egg whites, and whip until moist foaming

7. Take 1/3 of the egg white and egg yolk paste and mix well, then pour into the remaining egg whites and stir evenly.

8. Put the cake paste into the piping bag and squeeze it into the paper cup

9. Preheat the oven to 135 degrees in advance and bake the middle layer for 50 minutes.

10. Pour the milk and whipped cream into the milk pan and boil until slightly boiling

11. Cut the vanilla pod from the middle and scrape off the vanilla seeds inside with the tip of a knife

12. Boil the chopped vanilla pods and vanilla seeds in the milk.

13. Bring to a boil off the heat, and cover the pot for about 15 minutes

14. Add sugar to the egg yolk

15. Beat with a whisk until slightly yellow

16. Slowly pour the beaten egg yolks into the milk with the vanilla pods, while stirring

17. Continue to put the milk pan on the fire and cook slowly on medium heat until it is slightly viscous and then turn off the fire.

18. Pour into a large bowl prepared in advance, and sit on ice cubes underneath to cool the cream sauce quickly.

19. Finally, put the refrigerated cream sauce into a piping bag and squeeze it into the chilled Chiffon cupcakes. The delicious Hokkaido Chiffon is complete!

Tips:
Tips:
1. The formula of Beihai Chiffon is relatively moist, and the egg whites will be wet and foamy, and it is normal to shrink after baking.
2. 100g of sugar is added to the original recipe of the cream sauce. I personally think it is too sweet, so it can be reduced to 80g.
3. The fire must be controlled in the last step of the cream sauce. You can cook it slowly over medium and low heat until the cream sauce is slightly viscous, there will be grooves across the spatula, and it is not filled immediately.