Hokkaido Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

Hokkaido Qifeng cake

(102601 views)

Hokkaido cake with super soft taste and cloud like tenderness is my favorite. The soft cake is wrapped in a thick and smooth casda cream sauce. The ice cream like filling is the charm of the cake. It's a cake especially suitable for friends' parties or friends' private chat. The biggest difference between making this cake and ordinary Qifeng is that you don't have to worry about collapse. On the contrary, collapse is the symbol of its success. So for novices on the road or children's shoes that have been mad with anger, enjoy the joy of success. This recipe can be made into 14 small ones.

Cooking ingredients

Hokkaido Qifeng cake -:8

Cooking Steps

Step1:Gather the required raw materials in the above material lis

Step2:Separate the eggs in two clean, oil-free and water-free basin

Step3:Add 40g milk, 30g salad oil and 30g white sugar to the yolk. Beat evenly with the egg beater

Step4:Sift low gluten flour and mix evenl

Step5:Make white fish eye blebs at low spee

Step6:50g white sugar poured into 1/3 high speed to produce fine bubbles

Step7:Add a third of the sugar and beat it to a textured state

Step8:Pour in the last third of the sugar and make it into a hooked, wet foa

Step9:Add one third of the beaten egg white to the batter and mix wel

Step10:Pour the batter into the rest of the egg white and mix wel

Step11:Pour into the paper cup 7, 8 ful

Step12:Put it into the pre heated oven at 175 ℃ for about 15 minutes. The temperature is set according to the temper of the oven

Step13:Place the grill to cool down after being put out of the ove

Step14:Start to make casida-200g pure milk + 50g sugar and pour into the pot. Stir until it's boiling, then turn off the heat

Step15:Beat two yolks until they turn whit

Step16:Sift 10g of low gluten flour and 10g of starch and mix well. Then add some milk boiled in the pot and mix well until there is no granular egg paste

Step17:Pour the batter into the milk in the pot. Turn on the medium and small heat and use the eggbeater to stir it clockwise and quickly

Step18:Turn off the heat immediately when it is thick. Move the pot to a basin with ice water to cool it quickly

Step19:Drop 100g light cream into a few drops of vanilla essence and beat until there is a line. Then mix it with the completely cooled egg paste and it will become a sweet and smooth casada sauce. Refrigerate it and put it into a flower mounting bag

Step20:Squeeze the Cassida sauce into the Hokkaido cake with the special puff mounting mouth. Sprinkle a little sugar powder on it to decorate the folded cake after retractio