Chinese Food
Hokkaido Qifeng cake cup
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It is said that Qi Feng in Hokkaido is the best in Qi Feng. The soft cake body and the instant taste at the entrance have always wanted to have a try. Today's cake paper cup arrived, so I started to make two plates. It's delicious with the inner filling of Xiaodao teacher's protein sauce.
Cooking ingredients
Cooking Steps
Step1:The best way to make custard sauce is to beat the yolk and sugar evenly.
Step2:Sift in low gluten flour and corn starch and mix well.
Step3:Turn off the milk when it boils.
Step4:Pour a little bit into the egg paste in step 2. Stir well while pouring. Then heat the egg cream paste over low heat until it is thick. Then add the butter and melt it at the remaining temperature and stir well.
Step5:Then pour the egg cream paste into another container. Keep stirring in the ice water to cool down. Lower it to the normal temperature, then cover it with lid or plastic wrap and put it in the refrigerator for about half an hour at a temperature of 4 degrees below 00.
Step6:Start making the cake - separate the yolk from the protein. Mix the yolk with sugar, oil and milk.
Step7:Sift in low powder and mix evenly. Be careful not to circle to avoid reinforcement.
Step8:Add vinegar or lemon juice to the protein in three times and add sugar to beat until it is wet and foamy. That is to say, lift up the eggbeater with a big hook.
Step9:Add the egg white into the yolk batter three times. Mix it evenly every time. The batter is Hokkaido Qifeng cake batter.
Step10:Pour the cake paste into a paper cup. It's about 7 points full.
Step11:Put the cupcakes in the oven after it's 145 degrees. I bake 20% of them at the same time.
Step12:This is the state after baking for 12 minutes. The temperature chosen is not very accurate because of the first time. I feel that the next time I bake it, it can drop to 140 degrees. The baking time is 28 minutes.
Step13:Whisk cream to 10 when baking.
Step14:Then mix with the frozen custard and mix well until it is melted and ready to serve.
Step15:Put it in the flower mounting bag. I use the puff flower mounting mouth.
Step16:Let the cake cool after it's out.
Step17:Squeeze in the custard sauce.
Step18:Cut it open. It's full of stuffing.
Step19:Finished product
Step20:Finished product
Step21:Finished product
Cooking tips:1. The amount of this recipe can make 1014 cake cups. It depends on the size of your eggs and paper cups. 2. The temperature time of the oven is adjusted according to the actual situation. The oven I used is the high BIC T45 air oven, so the temperature is adjusted down and the time is shorter. Generally, the temperature of open hearth oven needs to be increased. There are skills in making delicious dishes.
