Ten thousand ice cream Hokkaido chiffon cake, a mouthful of popcorn, made super simple egg yolk paste part of the meringue part of the batter mixed baked vanilla kasta filling: combination

In the heat of summer, who can refuse a delicious ice cream?

If you pair it with the softest Hokkaido chiffon cake in the cake, then no one will refuse, right?

Hokkaido's soft chiffon cakes are combined with ice-cool and delicious handmade ice cream, making them light and silky in the mouth. The scorching silky cake that dissolves the heat satisfies the taste buds and enjoys the double delicacy. So perfect for this hot summer! Today, we bring you this treasure "Ice Cream Hokkaido Chiffon Cake", which is cool in the mouth and unlocks a new posture to cool off.

Egg yolk paste

16 egg yolks, 180 g milk, 145 g corn oil, 90 g fine sugar, 185 g low gluten flour

Protein cream

Amount of egg white 16 eggs, 180g of fine sugar, lemon juice to taste

Vanilla custard sauce

9 egg yolks, 160g of fine sugar, 48g of Meimei low-gluten flour, 20g of cornstarch, 720ml of milk, 30g of butter, 280g of light cream, 1 vanilla pod

<h1 class="pgc-h-arrow-right" data-track="27" > egg yolk paste</h1> portion

1. Prepare the materials used.

2: Mix the milk, corn oil and fine sugar in the egg yolk paste until the sugar is completely melted.

3: Add the egg yolks and stir until lighter.

4: Sift the low gluten flour and add it, stir evenly until the batter is smoother than dry powder (can be filtered again).

<h1 class="pgc-h-arrow-right" data-track="48" > the meringue part</h1>

5: Beat the meringelli, add lemon juice to the egg whites, beat with an egg whisk until they bubble and add fine sugar 3 times. Whisk the meringue to a small liftable corner.

<h1 class="pgc-h-arrow-right" data-track="50" mix > batter</h1>

6, mix the batter, first take 1/3 of the meringue added to the batter to cut and mix evenly, and then pour the mixed batter into the remaining mering cream, quickly cut and mix evenly.

7: Put the square medium paper cup mold into the baking pan, put the mixed batter into the framed flower bag, squeeze into the paper cup, 70% full.

<h1 class="pgc-h-arrow-right" data-track="52" > baking</h1>

8, the oven, in advance of the heat 160 degrees preheating, preheating to complete the prompt sound, baking pan into the penultimate layer, baking for 25-30 minutes.

9. Bake the cake and let it cool on the net rack.

<h1 class="pgc-h-arrow-right" data-track="25" > vanilla custard filling:</h1>

1. Beat the egg yolks and add half the amount of sugar, stir until the color is lighter, add the sieved flour, and stir well.

2. Pour the milk and the other half of the sugar into the pot, remove the vanilla seeds from the vanilla pods, put them into the milk together with the shells, and stir while heating until boiling.

12: Slowly flush the boiling milk liquid into the batter, pour and stir well.

13: Sift through the mixed vanilla custar solution.

14: Pour vanilla custard liquid into a pot, heat over low heat, and stir continuously until smooth.

15, add butter while hot, stir well until smooth and thick, and then beat the light cream to a smooth state, then add the cooled egg yolk paste, mix evenly to the smooth state, vanilla custard sauce is ready, cool and set aside.

< h1 class="pgc-h-arrow-right" data-track="45" > combination</h1>

16. Cooled vanilla kasta sauce into a framed bag with a small round mouth, inserted into the middle of the cake and squeezed into the appropriate filling

Sprinkle with a little icing and refrigerate for 5 hours.

Cloudy Hokkaido cake! Give it a try!

1. This serving can be made into 42 medium square cup Hokkaido chiffon cakes, if you make small portions, please adjust according to the proportions. Refrigerated flavor is better.

2, the flour content in the recipe is relatively low, the egg content is large, the cake will have some retraction after baking, which is a normal phenomenon, squeezing into the filling can just hold up the cake.

3, squeeze the filling slowly, so as not to burst the cake, the cake can be slowly inflated after you stop squeezing, and later a round ball will emerge.

4. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven.

Jinxiang Meimei Bakery is a self-media account under Nanshun, which is committed to making baking enter the table of more Chinese people.

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