Hokkaido Chiffon Cake

2024-06-20 03:00:12 394

Hokkaido Qi Feng, the softest Qi Feng cake in legend, is maximized by its wet foaming protein and ultra-low powder content. Its highlight is not only its softness, but also its sweet and smooth vanilla cream filling, which is its charm< br>

Details of ingredients

Eggs4
Low powder35g
milk30g
Salad oil30g
Light cream250g
Fine sugar25g
Fine sugar40g
Fine sugar20g

Technique

difficultybeginner
workmanshiproast
tasteMilk fragrance
timeThree quarters of an hour

Steps to make Hokkaido Chiffon Cake

1. Prepare various ingredients.
2. Prepare a clean, oil-free, and anhydrous container to separate egg yolk protein.
3. Mix fine sugar, salad oil, and milk evenly with a manual mixer.
4. Sieve in low powder into the egg yolk mixture and stir with a scraper to form a batter.
5. Sieve the mixed egg yolk batter to make the finished product more delicate.
6. Add the remaining fine sugar to the protein in three portions and beat until it foams wet. Just lift it up with a curved little tip.
7. Don't make it hard and foamy, the taste won't be soft.
8. Take one-third of the protein paste and add it to the egg yolk paste, stirring evenly.
9. Pour the mixed egg yolk batter back into the remaining protein and mix evenly.
10. Put it into a paper cup and fill it 70-80% full. Shake large bubbles.
11. Preheat the oven to 180 degrees, bake the middle layer over high and low heat for 15 minutes, set aside.
12. Divide the light cream into three parts and add fine sugar to beat. Use a puff mouthpiece to squeeze into the cooled cake. As you squeeze, the cake will gradually gain weight. Finally, sift through the sugar powder to decorate it!