The Softest Hokkaido Chiffon Cake
1.
Prepare two clean bowls and separate the egg whites and yolks for later use.
2.
Add the egg yolks to the milk and the salad oil to mix well.
3.
Then add the sifted low-gluten flour and mix well with a manual whisk so that the egg yolk is ready.
4.
Add the egg whites and caster sugar to a moist state.
5.
One third of the meringue is mixed into the egg yolk paste.
6.
Mix the remaining egg white with the egg yolk paste, and then pour it into the piping bag.
7.
Squeeze into the cup, seventy full.
8.
Put it in the oven and heat up and down at 160 degrees, bake for about 20 minutes, take out and let cool.
9.
Then prepare the custard sauce filling: add sugar to the egg yolk and beat with an electric whisk until the color becomes lighter and the volume is slightly fluffy.
10.
Then add low-gluten flour and cornstarch and mix well.
11.
In addition, use a milk pot to boil the milk, vanilla extract, and sugar.
12.
Then pour the milk candy into the batter just now (this step needs to be poured slowly, otherwise it will easily become egg flowers).
13.
Pour it back into the milk pan, heat it on a low heat, and stir until the batter becomes thick and remove from the heat for later use.
14.
Whip the whipped cream to 80%.
15.
Finally, just mix the custard sauce and the whipped cream evenly, and the filling is ready.
16.
Put the filling into the piping bag and squeeze it into the middle of the cake.
17.
Then make some fruit decorations on it to look good.
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