Hokkaido chiffon cake

Overview

I have made chiffon cakes many, many times, and people around me have also eaten various flavors. I have always heard that there is something called Hokkaido chiffon cake that is very good (ma) and delicious (fan), but I have never had the courage to do it. I am just lazy... Later, I really got tired of eating chiffon cakes, and the Hokkaido toast series is very delicious, so I thought that Hokkaido chiffon cake should be better~ It is really troublesome, but it is super delicious to make! Especially after refrigeration overnight! It was sold out immediately!

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• cake flour
• corn starch
• egg
• egg yolk
• salad oil
• sugar
• whipping cream
• milk

Ingredients

Steps

1. 1 Let’s talk about making the cream filling first. Put two egg yolks into a bowl

   

2. 2 Use a hand mixer to beat the eggs until the color is slightly white

   

3. 3 Sift in 10g low-gluten flour and 10g cornstarch

   

4. 4 Add 50g sugar to 200g milk and start to boil over low heat

   

5. 5 Pour one-third of the boiled milk into the egg yolk and flour paste, stirring constantly

   

6. 6 Then pour the mixed paste back into the boiled milk

   

7. 7 After boiling again, stop the heat immediately, take out the paste and stir continuously until the temperature drops

   

8. 8 The whipping cream is separated by ice water until it reaches six portions

   

9. 9 Then add the completely cooled batter to the whipped cream

   

10. 10 Mix it up and down and put it in the refrigerator to chill

    

11. 11 Then comes the cake~ four egg yolks, add 30g sugar, 35g low-gluten flour, 30g milk and 30g salad oil to make an egg yolk paste

    

12. 12 Add 50g of sugar to four egg whites in batches and beat until soft

    

13. 13 Take out one-third of the egg white and add it to the egg yolk batter

    

14. 14 After mixing evenly, pour it back into the egg whites and stir evenly

    

15. 15 After mixing, knock it slightly to make big bubbles come out

    

16. 16 Then put it into small paper cups, just six minutes full; heat up and down, middle layer, 180 degrees, 15 minutes

    

17. 17 After it has cooled completely, use a piping tip to pipe the prepared cream filling into it. Of course, you can also sprinkle powdered sugar on the outside!