Hokkaido chiffon cake is a classic and delicious dessert, and there is a surprise inside the soft chiffon embryo, which is a delicate and sweet karstad flowing heart filling. Although the traditional Hokkaido chiffon is delicious and low-key, so today we add some small decorations to the Hokkaido chiffon, just to cater to this good spring light, stepping on the green and enjoying the flowers picnic with this small snack, it can indeed increase a lot of fun. So I would say that the dessert world has never lacked recipes, but has lacked more creativity and fun.
By tina exquisite life
Chiffon cake part
Corn oil 40 g
Milk 60 g
Low gluten flour 70 g
Egg yolks 70 g
Egg whites 130 g
Caster sugar 70 g
Karsta filling part
Milk 250 g
Caster sugar 55 g
Egg yolks 38 g
Low gluten flour 8.5 g
Cornstarch 8.5 g
Unsalted butter 12 g
Light cream 200 g
1, this amount I use four corners of the paper cup (the kind with the bottom) can make 8 cakes, this kind of paper cup belongs to the larger capacity. The total number of eggs is about 4 eggs.
2: Mix corn oil with milk.
3, with the egg pumping well stirred evenly, no oil slick, milky white.
4: Sift in low gluten flour.
5. Draw a word and stir well.
6: Add the egg yolks.
7. Stir well with a word to form a delicate and fluid egg yolk paste.
8. Next, send the protein. Add a few drops of lemon juice to the egg whites.
9: Beat with an egg whisk to the state of the middle bending hook. During this period, fine granulated sugar is added three times, namely when the egg white is white, when the egg white has obvious lines, and when the egg white can pull up the large curved hook.
10: Add some of the beaten egg whites to the egg yolk paste and stir well.
11: Pour all the egg yolk paste into the remaining egg whites.
12: Mix well with a spatula and the cake paste will be completed.
13. Squeeze the cake paste into a paper cup with a framed flower bag, and fill it with seven or eight points.
14: Preheat the oven 20 minutes in advance and bake at 140 degrees for 40 minutes.
15: Let the cupcakes cool and set aside.
16. Let's make the kasta filling while the cake is cooling.
17: Pour half of the caster sugar into the egg yolk.
18. Use an egg beater to fully beat until the volume expands, and the color is white and thick.
19: Sift in low gluten flour and corn starch and stir well.
20: Pour the milk into a small pot, add the other half of the caster sugar, bring to a boil and turn off the heat.
21: Pour half of the boiled milk into the egg yolk solution.
22: Stir well with egg pumping.
23: Then pour all the yolk liquid back into a small pot and continue to heat over medium-low heat.
24. Stir constantly with egg pumping while cooking to prevent agglomeration.
25, when the liquid becomes thick and shiny, you can leave the fire.
26: Add butter while hot, stir well, and the egg milk liquid will be ready.
27. Seal with plastic wrap veneer, let it cool and refrigerate.
28. After the egg milk liquid is fully cooled, whisk the light cream until the texture does not disappear to a stable state.
29: Mix the beaten light cream with the custard liquid.
30. After stirring well, the Kasta filling is ready.
31: Fill the filling into a mounting bag with a mounting spout.
32: Deepen the mounting spout into two-thirds of the cake and squeeze in the custard sauce until the sauce overflows.
33, each squeeze the filling, leave a small tip of the kasta sauce outside, the traditional Hokkaido chiffon is finished.
34, I use cassta sauce to frame the surface, and then decorate it with elements of nature.
35, break open the cake, the rich karstas flowing in the heart, sweet and delicious.
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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