Chinese Food
BEIHAIDAO Qifeng Cupcake
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The name of Hokkaido Qifeng cake comes from the origin of its main material milk. The unique flavor of Hokkaido milk makes this cake taste different. But we usually make it ourselves. It's a bit impractical to use Hokkaido milk. So as long as it's full-bodied milk with a higher fat content. The cupcake made of Qifeng cake will be very light and soft. When it cools down, it will sink like the round Qifeng cake. But don't worry. Filling it with rich cream will immediately prop up the cake. So if you don't have much confidence in making ordinary Qifeng cake, you can practice this first. The recipe can be made into about 6 cupcakes.
Cooking ingredients
Cooking Steps
Step1:Preheat oven to 160 ℃. Prepare 6 active cupcakes or lay them in the cupcakes. Separate the yolk from the egg white. In a large container with yolk, pour in 20 grams of sugar. Stir until the yolk is slightly white and emulsified. Be careful not to have yolk in the egg white.
Step2:Pour in milk, canola oil and vanilla extract. Continue mixing.
Step3:Add the sifted flour and mix well.
Step4:Put it aside.
Step5:Start making a protein cream - mix 20 grams of sugar and cornstarch for later use.
Step6:In another clean container containing egg white, beat the egg whites to 2 times the volume of the egg whites with electric egg whisk. Add half of the blended sugar corn starch. Slowly pour the remaining sugar corn starch from the edge of the container.
Step7:The egg white is sent to dry foaming, that is, the egg white is no longer liquid, but white flower, firm and shiny, similar to the state of cream.
Step8:When lifting the beater, the egg white can keep its sharp shape.
Step9:Add 1 / 3 of the protein sweet cream to the yolk flour mixture. Use a silica gel scraper to gently homogenize the density of the two mixtures.
Step10:Pour in the remaining albumen cream. It's still gentle. While rotating the container, turn it from the bottom to the middle. Gently cut and mix the cake paste.
Step11:The cake paste has a silky texture.
Step12:Bake in an oven preheated to 160 ° C for 25 to 30 minutes. Or to the surface of the cake appears golden.
Step13:Take it out and put it on the net rack for cooling. During this period, cream it off. The delicacy can be seen by the official account of May.
Step14:Put the whipped cream in the flower mounting bag with a flower mounting mouth. Insert it into the center of the cooled cupcake. While rotating the cake, squeeze the cream into it slowly until the cake is slightly started.
Step15:Put cream on top. Put on your favorite fruit and serve.
Step16:Delicacy and high quality recipes are for everyone to share. May, I once again opened a WeChat official account, May square cuisine. Welcome to our attention. All recipes are my original and repeated experiments. Please feel free to use the
Cooking tips:Be sure to wait for the cake to cool before milking. Otherwise the cream will melt easily when it meets the hot cake. As the cream used in this cupcake is cream, it must be kept in the refrigerator. If it's not too complicated, it can also be filled with Cassida sauce into cupcakes. The taste is also very good. You can mix honey beans or tea powder (5g) or cocoa powder (10g) in whipping cream to make other flavors. Keep the cake under control after entering the oven. Don't open the oven all the time. Otherwise, the temperature will be unstable. The effect of baking out the cake is not good. There are skills in making delicious dishes.
