Chinese Food
Hokkaido Qifeng cake
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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
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
Step21:One for the finished product drawin
Cooking tips:There are skills in making delicious dishes.
