Hokkaido chiffon is a relatively early product, but also recognized as the softest qifeng, its biggest difficulty, is to shrink the waist, but also the public encountered the most problems.
Today we will make this product together and solve the problems that may be encountered by the way.
formulation:
Water 20 g, corn oil 20 g, caster sugar A 10 g, low gluten flour 22 g, corn starch 5 g, lemon juice 4 g, salt 1 g, caster sugar B 30 g, egg yolk 50 g, egg white 100 g, reference temperature 140 degrees, medium bake for 30 minutes.
steps:
1. Mix water, corn oil, caster sugar A, mix together and whip with your hands to blend.
2. Add corn starch, low gluten flour and continue to stir well to form batter.
3. Add the egg yolks, continue to stir well, set aside and set aside.
4. Prepare to whip the egg whites, add salt to the egg whites, lemon juice, B caster sugar, and add the sugar three times to the whipping.
5. Continue to beat until 80% rounds, and form a small curved hook in the egg head and the egg bowl, which cannot flow. Then continue to whip, until dry foaming, beaten egg head and beaten egg bowl are upright small sharp corners.
Special instructions: Hokkaido chiffon, the degree of sending needs to be larger than the chiffon cake, so that more air is injected into the protein, more air in the batter, and the stronger the grip on the inner wall of the paper cup, there will be no waist reduction.
6. Mix one-third of the egg white with the egg yolk paste, pour it back into the egg white bowl and continue to stir well.
7. Put into a framed bag, squeeze into a square paper cup six or seven times full, gently shake a few times to shake out the surface bubbles, and send them to the preheated oven for baking. The front of the mounted pouch is cut at a length of about 1 cm or more, and the cut is too small to cause defoaming when squeezing the batter.
8. Make diplomat cream as filling. Whisk with 100 g of light cream until it does not flow + 100 g of custard sauce, mix and stir well.
Regarding the practice of Kasta sauce, you can refer to ☞☞ "The Production of Kasta Sauce, Focus on these 3 points!" 》
9. Put it in a garg, wait for the Hokkaido chiffon to cool down, insert it directly into the cake body, squeeze the diplomat's cream into the cake body, squeeze the top a little, sift some powdered sugar, garnish it, and you're done.
10. The Originally Light Hokkaido Chiffon Cupcake, when infused with diplomat's cream, feels very heavy, and when cut, it is full of filling, mellow and silky, and the taste is quite good.
tips:
1. Can I exchange the same amount of water for milk?
No, the water is thinner than milk, and replacing it with milk will be dry. If it must be replaced, it is recommended to replace 1 unit of water with 1.1 units of milk, or 1 unit of milk can be exchanged for 0.9 units of water.
2. Why do you send the sugar, some add it once, and some add it three times?
If there is a lot of sugar, it is recommended to add it in parts, sugar is heavy, too much too heavy will affect the distribution of protein. If there is less sugar, consider adding it all at once.
3. Do Hokkaido have to use square paper cups?
Hokkaido is characterized by square paper cups, you must use round ones, that casual.
4. Can the mounting bag be inserted into the cake body?
Yes, because Hokkaido is very soft, there is no need to punch holes in advance, and there is no need to use the flower mouth, and you can enter directly with a framed flower bag.
5. What are the causes of big headshots and big cracks?
It may be that the egg white has been passed away for too long, or the baking temperature is too high, and it can be adjusted appropriately.
6. Can I make a birthday cake embryo with a Hokkaido recipe?
No, because it's too soft to bear weight, and softness and filling are its highlights.
Classic products, after the baptism of time, will still remain in the market, today on the possible problems to do a combing, hope to help friends in need.