Chinese Food
Qifeng in Hokkaido -- a little soft sister loved by everyone
(87638 views)Qifeng in Hokkaido is a very soft cake. The liquid content is very high. It makes her soft body. When she first came out of the oven, she swelled. In a short time, she didn't look like it. Her wrinkled face can't stop her delicious taste. She is a little soft girl. You will fall in love with her after trying. The authentic Hokkaido Qifeng is filled with vanilla Cassida sauce. I don't like Cassida very much, so I changed the cream. It's great to eat ice cold after refrigeration.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white. Pour milk, corn oil and sugar (1 / 3) into the yolk.
Step2:Mix the yolks well.
Step3:Sift in the low gluten powder and mix evenly.
Step4:Egg white. Add the remaining fine sugar in two times. Beat with electric beater until wet foaming (i.e. small hook after lifting
Step5:Mix one third of the albumen paste with the yolk paste first. Be careful not to circle. Draw the Z word. Then add one third of the albumen paste. Mix well. Finally, mix the yolk mixture with the rest of the batter. Stir well.
Step6:Put the paste evenly into a small paper cup. 6 minutes full. Preheat the oven. 180 ℃. Bake for 15 minutes. Pay attention to coloring. Cover the tin paper later.
Step7:Let it cool when it's out of the oven. Dig a hole in the middle of the cake. Squeeze in the cream. Mount the flowers on the surface. Put on the cream. Finish.
Cooking tips:1. Severe retraction is a normal phenomenon. 2. About 10 pieces of this formula can be made (my picture is 20 pieces in double. Please don't misunderstand). 3. The wall crack is recommended to be eaten after cold storage. There are skills in making delicious dishes.
