Cooking Steps

1. 

   Step1:Prepare the vanilla cream filling.

2. 

   Step2:Beat the yolk with the beater until it's thick. The color is a little white.

3. 

   Step3:Sift the low gluten flour and corn starch. Sift them into the yolk paste. Stir them evenly with a silica gel scraper.

4. 

   Step4:Add sugar to the milk. Put it in the milk pot and bring to a boil. Pour half of the boiling milk into the yolk paste. Stir constantly while pouring to prevent the yolk paste from caking.

5. 

   Step5:Mix the milk and egg yolk batter evenly. Then pour them all into the milk pot. Add a few drops of vanilla essence. Heat the milk pot over a low heat. Stir constantly while heating until the batter boils. Turn off the heat when it thickens.

6. 

   Step6:Pour the puree into a bowl and stir it with ice water. Keep the puree smooth.

7. 

   Step7:Whisk 100 ml cream to a pattern.

8. 

   Step8:Mix the whipped cream with the puree. Stir well with a silica gel scraper. Vanilla cream filling is ready. Refrigerate.

9. 

   Step9:Qifeng cake materia

10. 

    Step10:Separate the egg whites from the yolks. Make sure there is no oil or water in the bowl.

11. 

    Step11:Add 30g sugar to the yolk, 30g milk and 30g salad oil. Mix well.

12. 

    Step12:Sift in the flour with low gluten. Mix it evenly with silica gel scraper. Put the yolk batter aside.

13. 

    Step13:Add 50g of fine sugar into the protein in three times. Beat it to the wet foaming state with the egg beater.

14. 

    Step14:Put 1 / 3 protein into the egg yolk paste. Mix well with the silica gel scraper. Then pour the batter back into the protein basin. Continue to mix well with the silica gel scraper.

15. 

    Step15:Put the batter into a paper cup. It's only half full.

16. 

    Step16:Put it into the preheated oven of 180 degrees. Bake it for about 15 degrees. When the surface is golden, it will be out of the oven.

17. 

    Step17:Put the vanilla cream filling into the flower mounting bag.

18. 

    Step18:When the cake has cooled down, insert it into the inside of the cake with the mounting mouth. Squeeze in the vanilla cream filling. Sprinkle with sugar.