How to make Hokkaido cake (Cocoa Custard)

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  1. Seperate the egg yolk and egg white.In the egg white basin, there is no water or oil.Add sugar to the egg yolk.Use a stir stick to beat the egg yolk slightly until it turns white.Add corn oil and Wangzai milk and mix vigorously.Mix evenly, then add sifted flour and mix well

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  2.Cake part Add the sugar into the egg whites three times, and beat until the egg beater has a hook like this

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  3. Preheat the oven for five minutes and set the heat to 160 degrees.Take 1/3 of the egg white cream and egg yolk paste and stir it from bottom to top using stir-frying techniques.Then take the remaining half, continue to stir quickly, and then stir the mixture.Pour the good protein into the egg white bowl, stir evenly, do not over stir, as long as there is no obvious color difference

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  4. Pour the mixed batter into the paper cup prepared in advance, until it is 80% full.Gently shake out the air bubbles.Place on the baking sheet, leaving a slight gap, for 15 to 20 minutes.The square one takes two to three minutes longer than the round one

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  5. Now you can make the custard sauce.Put all the custard ingredients together and mix them evenly.I tried heating the milk first and slowly pouring it into the egg yolk paste, but with this lazy method, it didn’t taste much better.The difference, after all, is about making stuffing.Of course, those who are particular about it can check other custard recipes

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  6. Mix well, put it in the pot and heat it over low heat.Keep stirring, stirring, stirring until it solidifies and stops flowing, then you can take it out of the pot.It will solidify more when it cools

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  7.Added some coconut, it looks cool

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  8.Put the custard sauce into a piping bag.You can use chopsticks to poke a hole in the center of the cake and squeeze it in.Just go