Vanilla Hokkaido Chiffon

Overview

The vanilla custard sauce inside is a highlight, paired with light and soft chiffon, and gorgeous fruit decorations. This handy dessert is a girl's favorite. If it's a party or something, you don't need to cut it, just one cup per person, and it tastes elegant and calm! A square cup is 60% full of batter, which can make about 10 cakes. The amount of custard sauce is a little too much, because you want to add puffs or something. If you are making Hokkaido chiffon, it is recommended to double the amount of cake or halve the amount of custard sauce. Can make square cups 60% full, about 10 pieces

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• butter
• corn oil
• corn starch
• egg
• egg yolk
• low gluten flour
• vanilla clip
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 First prepare the cup chiffon materials

   

2. 2 Separate the egg white and egg yolk, add 10 grams of fine sugar to the egg yolk part, stir with egg beater until the sugar melts

   

3. 3 Add corn oil and mix well

   

4. 4 Add milk and mix well

   

5. 5 Sift in low-gluten flour

   

6. 6 Whisk again with egg beater

   

7. 7 Use a whisk to beat the egg whites until they reach rough peaks. Add the fine sugar in two batches and beat until they become wet peaks

   

8. 8 Add the meringue to the egg yolk paste in three batches

   

9. 9 Put the cake batter into a piping bag and pipe it until the cup is 60% full

   

10. 10 Place in the middle rack of the preheated oven at 180 degrees for 15 minutes

    

11. 11 Let the finished cake cool until ready to use. At this time, you will see a slight shrinkage

    

12. 12 Making custard sauce: Prepare the materials

    

13. 13 Add caster sugar to the egg yolks and stir until the sugar melts

    

14. 14 Sift in the mixture of low-gluten flour and cornstarch, stir evenly with egg beaters until there are no dry powder particles

    

15. 15 Put the milk into the milk pot, cut the vanilla pod in half, take out the vanilla seeds, add it to the milk, and heat until the milk boils

    

16. 16 After the milk is heated, add it to the egg yolk paste, stirring while adding

    

17. 17 Finally, add the mixture to the milk pot and heat over low heat

    

18. 18 Be careful to stir when heating. You can see that the liquid gradually becomes viscous

    

19. 19 When it reaches a certain consistency, turn off the heat, add butter, and use the residual heat to melt the butter

    

20. 20 Pour cold water into the egg yolk paste and let it cool down. At the same time, beat 100 grams of whipping cream until it reaches 6 minutes

    

21. 21 Add the cooled egg yolk paste to the light cream and mix the two evenly to form the vanilla custard sauce

    

22. 22 Put the custard sauce into a piping bag with a piping tip, insert it into the chiffon cake, and fill it up