Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake cup materials: ( ) | Low-gluten flour ( 35g ) |
Eggs ( 4 pieces ) | Sugar ( 30g ) |
Milk ( 30g ) | Corn oil ( 30g ) |
Hishell Ingredients for the sauce ( ) | Low-gluten flour ( 25g ) |
Milk ( 250g ) | Egg yolk ( 2 pieces ) |
White sugar ( 50g ) | Decorative surface : ( ) |
Powdered sugar ( 5g ) |
How to make Hokkaido chiffon cake
1. First make the custard sauce; egg yolk, sugar, powder Stir together until pale.
2.This is stirred.
3. After the milk is warm, pour it into the egg yolk paste, stir and cook over low heat until thickened Thick
4.Cook until as shown.Keep in the refrigerator for later use
5.Prepare the materials for making cake cups,
6. Add sugar in three times to beat the meringue.After fish-eye bubbles appear as shown in the picture, pour in 1/3 sugar and continue to beat.
7.This is sent away.
8. Add 1/3 of the meringue to the egg yolk paste and mix evenly, then add the meringue and egg yolk paste in turn.Stir the egg yolk paste evenly, paying attention to the stir-frying technique to prevent defoaming.
9.Put the egg yolk paste into the piping bag and squeeze it into the cake cup in sequence.Bake on middle rack at 145 degrees for 20 minutes.
10.Baked cake cups and custard sauce
11. Use a piping tip to squeeze the custard sauce into the cake cup until it swells.Sift icing sugar to decorate the surface.
12.Complete
Tips
Cup cakes can be made according to the chiffon cake method or with whole eggs.My two methods are wonderful.
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