Today's Hokkaido cake cup, with super fluffy cake, and ice cream flavor of vanilla filling, a bite down is incredibly smooth and delicious, a mouthful of pulp melts in the mouth, super delicious, children like it!
By home foodie JACKERLU
<h2>Royalties</h2>
2 egg yolks
4 egg whites
Caster sugar (egg whites with 40 g + egg yolks with 10 g) 50
Corn oil 15 g
Milk 15 g
Low gluten flour 30 g
Matcha powder 3 g
Coconut oil 8 g
Lemon juice to taste
Milk (for custard sauce) 130 g
2 egg yolks (for custard sauce).
Caster sugar (milk with 10 g + light cream with 10 g + egg yolk with 10 g) 30 g
Low gluten flour (for custard sauce) 6 g
Corn starch 6 g
Unsalted butter 8 g
Vanilla extract 1 g
Light cream 80 g
<h2>Practice steps</h2>
1: 4 eggs, separate the egg whites, divide the yolks into 2 pots, and put the 4 egg whites in a basin without water and oil.
2: Add 3 grams of matcha powder to 8 grams of coconut oil, stir well and set aside.
3: Let's first make a chiffon cake cup, 2 egg yolks, add 10 grams of caster sugar, stir until emulsified evenly.
4: Add 15g milk and stir until emulsified evenly.
5: Add 15g corn oil and stir until emulsified evenly.
6: Sift in 30g of low gluten flour, stir well according to the Z shape and set aside.
7: Put 4 egg whites into an anhydrous and oilless basin, add lemon juice to an appropriate amount, 40 grams of caster sugar, and start beating.
8, fine granulated sugar is divided into three times, in the egg white coarse bubble, medium bubble, fine bubble when added, remember to send at high speed first, follow-up on the whole process of low speed, so that the foam will be more delicate.
9, whisk until the whisk has a slightly hanging small hook on the line.
10: First take 1/3 of the egg white paste and add the egg yolk paste, use the method of cutting and mixing and mixing, and mix it lightly and quickly.
11: Add 1/3 of the egg white paste and egg yolk paste, and mix lightly and quickly with the method of cutting and mixing.
12: Finally, pour all the egg paste into the egg white paste.
13. Continue to use the method of cutting and mixing, and mix lightly and quickly.
14, first take half of the batter, pour into the mold, pour 8 points full of batter on the line.
15: Pour the matcha liquid prepared in front of you into the remaining half of the batter.
16, with the method of cutting and mixing, light and fast mixing evenly, into the mounting bag.
17, squeezed into the mold, 8 points full on the line.
18: Preheat the oven at 170°C in advance, bake for about 15 minutes, then remove and let cool.
19: Add 10 grams of white sugar to 130 grams of milk, cook until slightly boiling, all the white sugar melts and then put aside from the heat and set aside.
20: 2 egg yolks, 10 g sugar, 0.5 g salt, add all to a basin.
21: Stir with a manual whisk until emulsified evenly.
22, slowly add the milk prepared in front, after touching it is not hot, it is best to pour into the egg yolk in 3-4 times, and then add the milk after stirring well each time.
23: Sift in 6g of low gluten flour and 6g of corn starch, stir well.
24: Sift the paste and pour it into a non-stick pan.
25: Heat over low heat and stir until viscous.
26: After thickening, remove from heat, add 8g unsalted butter, stir until the butter melts evenly.
27. After sifting, the taste is more silky.
28: Spread the sifted karstar sauce in a basin.
29. Pad a basin of ice water at the bottom to help cool down.
30: Add 10 grams of white sugar to 80 grams of light cream and beat to a flowing state of 7 minutes.
31: Whisk the light cream and add the cooled custard sauce.
32. Whisk to a delicate and smooth state.
33. Put into a framed flower bag and set aside.
34. Use tools to dig a hole in the surface of the cake for later use.
35. Squeeze the cassta sauce into the cake.
36: Sprinkle with a layer of powdered sugar.
37. Put a few colored sugar beads and garnish it.
38, melting cream in the mouth, delicious cake, praise!
39, smooth and delicious vanilla filling, a mouthful of popcorn, super delicious!
40. The fragrance of matcha tea is accompanied by the cream of ice cream, which is wonderful.
41, super fluffy cake, ice cream taste is extremely smooth and delicious vanilla filling O (∩_∩) O
<h2>Tips</h2>
1, the baking time of the cake cup, it is best to adjust the degree of surface color. 2, matcha powder is oil-soluble, very easy to dissolve, but it is best to stir more to prevent particles from dissolving.
<h2>Dietary contraindications to egg yolks</h2>
Avoid boiled eggs
Eggs are boiled for too long, and a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult for the body to absorb. Protein aging will harden and toughen, affect appetite, and is not easy to absorb.
Eggs should not be boiled with sugar
Eggs and sugar boiling together will produce a substance called glycosyl lysine due to high temperature action, destroying the amino acid components beneficial to the human body in eggs, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool a little and then stir it, the taste is not reduced.
Scrambled eggs do not require MSG
Eggs contain sodium chloride and a large amount of glutamic acid, these two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate, if you put in the msg, if you put in the msg, it will affect the synthesis of sodium glutamate in the egg itself, destroying the umami taste of the egg.
Hard-boiled eggs should not be stored after soaking in cold water
Some people often immerse hard-boiled eggs in cold water, taking advantage of the different coefficients of thermal expansion of eggshells and proteins, so that eggshells are easy to peel off, but this practice is not hygienic. Because the fresh egg has a protective film on the outside, so that the water in the egg is not easy to volatilize, and to prevent the invasion of microorganisms, the egg is destroyed after the egg is cooked, some of the gas in the egg cavity escapes, at this time the egg is placed in cold water will make the temperature in the air cavity drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the eggshell and the double film inside the shell, and it is easy to spoil when stored.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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