Hokkaido Qifeng - have you ever eaten such a soft cake?-You Are Foodie

By Sandy
59

Hokkaido Qifeng - have you ever eaten such a soft cake?

Hokkaido Qifeng is amazing because of its soft material and rich milk flavor.Take a bite, the filling in the middle of kasoda flows out, and the thick milk fragrance spreads between the lips and teeth in an instant. With the softest Qifeng cake, the beautiful memory is fixed at this moment!

Main Ingredients

lemon juice A moderate amount
protein 6
low-gluten flour 65 g
salt 1.5 g
berry sugar 70 grams
Corn oil 50 grams
milk 60 g
yolk 6

Auxiliary Ingredients

butter 10 g
milk 250ml
low-gluten flour 25 g
berry sugar 75 grams
yolk 3
Kashida Sauce Ingredients appropriate amount

1. It is normal that the cake will shrink after being baked.2. The baking temperature and time are for reference only. Please adjust them appropriately according to the temperature performance of your own oven.

Step 1 . Put milk, corn oil, fine granulated sugar and salt into an egg beating basin, and stir clockwise with a manual egg beater until the sugar is completely melted; Add the egg yolk and stir it clockwise. Add the sifted low gluten flour and turn it over with a rubber scraper.

Step 2 . Add lemon juice to the egg white, beat it with an electric egg beater until it bubbles, and then add 1/3 fine granulated sugar; Add fine granulated sugar twice more, beat the protein until it foams wet, and then lift the egg head with a small hook.

Step 3 . Add 1/3 of the beaten protein into the batter, and mix it evenly with a rubber scraper; Pour the mixed batter into the remaining protein and mix it evenly with a rubber scraper. The batter is fine and smooth.

Step 4 . Pour the square medium paper cup mold into the baking pan, put the stirred batter into the flower mounting bag, squeeze it into the paper cup, and fill it with 7 minutes. (you can also pour the batter directly into the paper cup with a spoon or other tools.)

Step 5 . Preheat the oven in advance, heat it up and down 180 degrees, middle layer, bake for about 15 minutes. After baking, put the cake on the baking net to cool.

Step 6 . Making of kashda inner stuffing: break up the egg yolk, add half of the fine granulated sugar, and stir until the volume becomes larger.

Step 7 . Add sifted low gluten flour and mix well.

Step 8 . Add the other half of the fine granulated sugar to the milk, heat it over a low heat, stir and boil until it boils, leave the fire, slowly rush it into the batter, and stir while pouring.

Step 9 . Sift the mixed batter.

Step 10 . Pour the sifted batter into the pot and heat it over a low heat. While heating, stir it until smooth. Add butter and stir well until it is thick. Remove from the fire and cool it for standby.

Step 11 . The final completion of Hokkaido Qifeng: put the cooled kasoda sauce into the flower mounting bag with a small round flower mouth, insert it from the middle of the cake, squeeze in an appropriate amount of stuffing, and sprinkle a little powdered sugar on the surface.

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