Today I recommend you a great family dessert, which will definitely make you fall in love with it at a glance, so every time you make this dessert child will be very excited!
It is the Hokkaido chiffon cake, compared to the ordinary chiffon cake, its taste is more delicate and soft, especially the sweet and soft kasta sauce is added to it, and it is delicate and sweet to bite, not to mention how comfortable it is. Adults and children alike can't resist its charming taste. Cost 2 yuan Hokkaido chiffon cake, teach you to make at home, fluffy popcorn, eat awesome on hot days!
Whether it's a daily break, a delicate breakfast or afternoon tea, this little dessert is perfect. A family dessert loved by everyone, the style and appearance are first-class, delicious to no friends! Let's take a look at it today, it's probably the best family dessert you've ever tasted! The preparation is simple and the taste is superb, so don't miss it.
【Hokkaido Chiffon Cupcake】
Ingredients:
Custard sauce: 2 egg yolks 200 g milk 25 g sugar 10 g low flour 10 g corn starch 10 g light cream 100 g
Cake preforms: 3 eggs 45 grams of milk 35 grams of corn oil 45 grams of low flour 35 grams of sugar
Preparation Method:
1. First make Kasta sauce. Ingredients needed to prepare the custard sauce;
2, add sugar, low flour, corn starch to the egg yolk, stir smoothly; milk poured in the milk pot slightly boiled, and then poured back into the egg yolk paste bowl, while pouring while stirring, after all poured, and then poured back into the milk pot, turn on the low heat and slowly boil, until the milk paste becomes thick, turn off the heat and let it cool and set aside;
3, light cream whisked to have small sharp corners, add the cool Custar sauce into it, stir and mix well;
4. Put it in a framed flower bag and refrigerate it for later;
5, then make the cake part: corn oil poured in a bowl, sifted into low flour, mixed until smooth, and then add milk and egg yolks to stir until the smooth batter state without particles;
6, squeeze a few drops of lemon juice into the egg white, add white sugar in batches, beat until there is a small sharp corner of the egg beater, and with a little bent hook state can stop the hair;
7, then add in the egg yolk bowl in parts, stir well;
8, pour the batter in the framed flower bag, squeeze in the paper cup, 7 points full can be. This amount can be made exactly 9;
9, put in the preheated oven in advance, on the heat of 120 degrees, under the heat of 130 degrees baking for 35 minutes; turn on the heat of 130 degrees, under the heat of 135 degrees and bake for about 10 minutes to get out of the oven;
10. Use chopsticks to poke a hole in the middle of the cake, squeeze in the custard sauce, and sift through the powdered sugar!
11, the last can be decorated with fruit. Hokkaido chiffon cupcakes are ready and can be refrigerated in the refrigerator for 2 hours. A bite is also bursting pulp, the cool mouth is not sweet, too suitable for summer to eat!
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