Hokkaido Chiffon Cake -You Are Foodie

By Hulda
100

Hokkaido Chiffon Cake

This is the softest Hokkaido Chifeng cake that can't be missed. Everyone who has eaten it has been highly praised. "I've never eaten such a soft cake. It's like eating ice cream. I can't forget it after eating it." The reason why it is so unforgettable is that it almost gives full play to the softness of Qifeng cake. The flour content of this Qifeng cake is very low, and the low path is not enough to support its own structure, so it can not be baked with a round mold. If you bake with a round mold, it will collapse. If you bake with the characteristics of a paper cup, it will collapse, but you can fill it with vanilla cream stuffing inside the cake, making it an ugly looking but surprising cake.Vanilla cream filling reference recipe: making vanilla cream filling

Main Ingredients

egg 4
Low powdery 35g

Auxiliary Ingredients

Step 1 . First, separate the yolk

Step 2 . Add 30g of fine granulated sugar into the egg yolk and stir well

Step 3 . Stir well, then add milk

Step 4 . Stir well and add salad oil

Step 5 . Low sifted powder added

Step 6 . Evenly stir

Step 7 . Note: Do not stir in circles to avoid reinforcement

Step 8 . Ready to make protein paste

Step 9 . Start beating the egg white, add 50g of fine granulated sugar to each portion for three times, and then beat until it can pull out the curved and sharp corners in a wet foaming state,

Step 10 . Start beating the egg white, add 50g of fine granulated sugar to each portion for three times, and then beat until it can pull out the curved and sharp corners in a wet foaming state,

Step 11 . Start beating the egg white, add 50g of fine granulated sugar to each portion for three times, and then beat until it can pull out the curved and sharp corners in a wet foaming state,

Step 12 . First take 1/3 of the beaten egg white and add it to the egg yolk batter

Step 13 . Use a rubber spatula to gently turn and mix evenly, and do not stir in circles to avoid defoaming

Step 14 . Then pour the batter into the egg white

Step 15 . Gently mix with a rubber scraper

Step 16 . Finished cake batter

Step 17 . Cake batter into paper cups

Step 18 . Bake in preheated oven

Step 19 . The appearance when I first came out of the oven is very full and hasn't collapsed yet

Step 20 . After cooling, add vanilla cream filling, which has collapsed

Step 21 . Sprinkle with moisture-proof sugar powder

Step 22 . Super soft Hokkaido Qifeng Cake

Step 23 . finished product

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