Time: 60 minutes. Difficulty: 3 stars. Number of people: 6 people. Gear: 135 degree baking for 50 minutes.

Qifeng raw materials: 4 eggs, 35g low-gluten flour, 50g sugar, 30g vegetable oil and 30g water.

Cream: 250g milk, 220g cream, 6 eggs, 80g sugar and 2 vanilla pods.

Baking recipes:

1. Separate the egg white and yolk and put them in two clean bowls without water or oil.

2. Pour in water and vegetable oil and fully emulsify.

3. Add the egg yolk and stir well.

4. Add the sieved low-gluten flour and stir quickly until there is no dry powder for use.

5. Add a proper amount of fresh lemon juice and sugar to the egg white and stir until it is wet and frothy.

6. Mix 1/3 protein and egg yolk paste evenly, then pour into the remaining protein and stir evenly.

7. Put the cake paste into a paper bag and squeeze it into a paper cup.

8. Preheat the oven in advance 135 degrees, and bake in the middle layer for 50 minutes.

Pour the milk and whipped cream into the milk pan and bring to a boil.

10 cut the vanilla pod from the middle and scrape off the vanilla seeds with the tip of a knife.

1 1 Boil chopped vanilla pods and vanilla seeds in milk.

12 Bring to a boil, and cover the pot for about 15 minutes.

Add sugar to the egg yolk.

14 Beat until light yellow with an egg beater.

15 Slowly pour the beaten egg yolk into the vanilla pod milk while stirring.

16 Continue to put the milk pan on the fire and cook it slowly over medium heat until it is slightly sticky.

Pour 17 into a large bowl prepared in advance, put ice cubes at the bottom and sit down, let the cream sauce cool quickly.

18 finally, put the frozen cream sauce into a paper bag and squeeze it into the cooled Qifeng cupcake. The delicious Qifeng in Hokkaido is finished!

Tips:

1. The formula of Beihai Qifeng is wet. Just beat the egg whites until they are wet and frothy. It is normal to shrink them out of the oven.

2. The original formula of cream sauce is 100g sugar, which is too sweet for me and can be reduced to 80g.

The last step of collecting cream sauce must be to control the fire. You can cook it slowly on low heat until the cream sauce is slightly sticky, and there will be grooves when the scraper is crossed, which will not be filled immediately.