Chinese Food
[food Magic] school book bag, frozen milk, framed flower, Hokkaido Qifeng cup
(106840 views)![[food Magic] school book bag, frozen milk, framed flower, Hokkaido Qifeng cup](https://cp1.douguo.com/upload/caiku/4/c/7/yuan_4c6afe3dde02c04054247fc09e4e67b7.jpeg)
Qifeng cup in Hokkaido is a kind of dessert that looks ugly, but tastes pleasantly surprised. In order to improve the beauty, a little creative modeling becomes a kind of pleasing dessert with beauty and connotation . In September, the school season starts with a sense of ceremony. There is no end to learning. The BEIHAIDAO Qifeng cup with the textbook bag shape is fresh out. The soft and smooth ice cream that can be melted in the mouth is delicious. After eating it, you will be addicted to it A kind of Pay attention to food magic academy to acquire more food magic skills-
Cooking ingredients
Cooking Steps
Step1:[Hokkaido Qifeng cake cup] separate the egg protein and yolk. Make sure there is no oil or water in the protein bowl.
Step2:Add sugar a into the protein solution in three times. Beat until it has a sharp corner. Refrigerate it. PS - wet foaming can make cake taste more soft. Cold storage can effectively prevent defoaming.
Step3:The eggbeater doesn't need to be washed. Add sugar B into the yolk and beat well. Then add milk and corn oil.
Step4:Sift in the low gluten flour and mix well to make a batter.
Step5:Put 1 / 3 protein into the egg yolk batter. Cut and mix well.
Step6:Then pour all the yolk batter into the remaining protein foam. Continue to cut and mix evenly.
Step7:The final batter is thick, delicate and even.
Step8:Put Cupcake paper holder in Cupcake mould, then put cake paste into paper holder respectively. 7 points full.
Step9:Preheat the oven 180 °. Bake for 15 minutes until the surface is golden. Take out and cool.
Step10:[custard sauce] beat egg yolk until thick and slightly white.
Step11:Sift in low gluten flour and cornstarch. Mix well to make a yolk paste.
Step12:Add sugar to the milk. Bring to a boil.
Step13:Pour the boiled milk into the egg yolk paste three times. Stir quickly while pouring to prevent the egg yolk paste from caking. Add vanilla extract and mix well.
Step14:Heat the batter over a low heat again. Stir continuously while heating until it boils and thickens. The cooking temperature of ps-custard is very important. Because it contains flour and corn starch, it must be boiled to boiling. Otherwise, it will have the smell of raw meal; but it cannot be overcooked. Otherwise, the custard will become too thick and even caked.
Step15:Immediately put the puree into a bowl of ice water to cool. Keep stirring during the process to keep the puree delicate and smooth. After cooling, cover with plastic wrap and refrigerate.
Step16:Whisk the cream until it's thick and patterned. Mix it with the frozen custard puree evenly. It's casda sauce.
Step17:Put the Cassida sauce into the flower mounting bag. Squeeze it into the Qifeng cake cup in Hokkaido with a long and thin mouth.
Step18:[flower mounting milk jelly] cool boiled water and milk a, add sugar and endeavor jelly powder to mix evenly. Boil. PS - best use of Singapore's endeavor jelly powder (IN
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Cooking tips:In Hokkaido, Qifeng cup is usually made of square paper cup. It can help Qifeng climb the wall and effectively prevent collapse. The following works are shared from ins-@[email protected].@agnes_ chii.@i_ bun_ Go_ go.@bunny_ eat_ Dessert. For learning and communication only. There are skills in making delicious dishes.
