How to make Hokkaido chiffon cake

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  1.Ingredients

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  2.Separate the yolks and whites of the eggs, and put the egg whites into a water-free and oil-free basin

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  3.Add fine sugar in three batches and beat

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  4. Beat until you can pull out the bend Moist foaming of the sharp corners is enough.Place in the refrigerator to refrigerate

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  5. Beat egg yolks with fine sugar

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  6.Add milk and salad oil and beat well

• 7.Sift in low-gluten flour and stir into batter
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  8.Even batter

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  9.Put in the batter Fold 1/3 of the egg whites evenly

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  10.Pour the evenly mixed batter into the egg whites Continue to stir

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  11.Delicate, uniform and thick batter

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  12.Pour the batter into a piping bag.Preheat the oven to 180 degrees

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  13. Squeeze into the paper cup five minutes full

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  14.Put it into the preheated oven and bake for about 15 minutes until the surface is golden brown and then take it out

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  15.Bake for about ten minutes, so fluffy

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  16.It is normal for it to shrink after being baked.It should be filled with vanilla cream filling

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  17.Put the vanilla cream filling into a piping bag.Use a piping tip with a small round hole.Insert the piping tip into the middle of the cake and squeeze in the vanilla cream filling., just squeeze until the cake is bulging

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  18.After pulling out the piping nozzle, it will It will overflow slightly and form a small dot.Finally, sprinkle with powdered sugar and serve.