Hokkaido Cake
This is simple and easy to do. In addition to having weekend afternoon tea during holidays or going camping, it is also very convenient. It is generally not easy to make it below 26 degrees Celsius. You can give it a try.
Step 1 . Prepare ingredients.
Step 2 . Separate the egg white and yolk, and refrigerate the egg white for later use. Mix corn oil and milk evenly and thoroughly emulsify. Sieve low gluten powder and stir in a zigzag pattern. Add egg yolk and mix well.
Step 3 . Divide the egg white into three parts and add sugar until the big hook is formed. The third time, add a little lemon juice to remove the fishiness.
Step 4 . Take 1/3 of the protein cream into the egg yolk batter and stir evenly in a J-shaped shape. Then pour in the remaining protein cream and stir evenly.
Step 5 . Squeeze the paper cup 6-7 full, preheat the oven at 125 degrees for 30 minutes, and then at 140 degrees for 15 minutes.
Step 6 . Whisk the light cream until it is in the shape of yogurt, then add the Cassida sauce and mix until beaten. Then put it into a decorative bag.
Step 7 . After the cake has cooled down, you can gently poke a small hole with your chopsticks and squeeze in the CASDA cream.
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