Hokkaido chiffon cake

Overview

The softest chiffon cake, with the texture of ice cream~~

Tags

• cake
• animal whipping cream
• corn starch
• egg
• egg yolk
• low gluten flour
• salad oil
• vanilla extract
• fine sugar
• milk

Ingredients

Steps

1. 1 Hokkaido chiffon production process: Cake ingredients: 4 eggs, 35 grams of low-gluten flour, 50 grams of fine sugar (added to egg whites), 30 grams of fine sugar (added to egg yolks), 30 grams of salad oil, 30 grams of milk

   

2. 2 Separate the egg whites and yolks. Make sure there is no oil or water in the bowl containing the egg whites

   

3. 3 Add the fine sugar to the egg whites in three batches and beat until wet peaks form.

   

4. 4 Add the remaining caster sugar to the egg yolks and beat well. Add milk and salad oil and beat evenly.

   

5. 5 Sift in the flour and mix into a smooth batter.

   

6. 6 First put 1/3 of the egg whites into the egg yolk batter, mix gently with a rubber spatula, then pour the mixed batter back into the egg white bowl, and continue to mix evenly with a rubber spatula. The batter after mixing is thick, delicate and even.

   

7. 7 Put the batter into the paper cup until it is 50% or 60% full. Never overfill. Place in a preheated oven at 160 degrees and bake for about 15 minutes, until the surface is golden brown.

   

8. 8 Ingredients for vanilla cream filling: 200g milk, 50g caster sugar, 2 egg yolks, 10g cornstarch, 10g low-gluten flour, a few drops of vanilla extract, 100ML animal whipping cream

   

9. 9 Beat the egg yolks with a whisk until thick and slightly white in color. Sift the low-gluten flour and cornstarch into the egg yolk batter. Stir gently with a spatula to mix the flour and egg yolk paste evenly.

   

10. 10 Add milk to sugar, pour into milk pot and cook until boiling. Slowly pour 1/3 of the boiled milk into the egg yolk batter prepared in the third step. Stir continuously while pouring to prevent the egg yolk batter from clumping.

    

11. 11 Pour 1/3 of the milk into the egg yolk batter and stir evenly, then pour all the stirred egg yolk batter back into the milk pot. And mix gently, add a few drops of vanilla extract.

    

12. 12 . Heat the milk pot over low heat again, stirring constantly while heating, until the batter boils and becomes thick, then remove from the heat immediately. Immediately pour the cooked egg custard into a bowl sitting in ice water. Keep stirring the poured egg milk mud to keep the egg milk mud in a delicate and smooth state without clumping or lumps. Stir until the egg custard is almost cooled, cover it with plastic wrap and store it in the refrigerator.

    

13. 13 When the egg custard becomes cold, whip 100ML of animal-based whipping cream until it can maintain a pattern (look at the texture)

    

14. 14 Mix the light cream and cooled custard puree and mix well with a rubber spatula. The vanilla cream filling is ready.

    

15. 15 . After the cake has cooled, use a piping tip with a small round hole to insert into the cake from the middle, and squeeze the vanilla cream filling inside. Press until the surface of the cake bulges slightly.

    

16. 16 After pulling out the piping tip, the vanilla cream filling will overflow slightly on the surface and form a small dot.

    

17. 17 Finally, sprinkle some powdered sugar on the surface of the cake, put some fruits or mint leaves for decoration, and it is ready to eat.