Can you please tell me the recommended way to make Hokkaido Chiffon Cake?

Recommended recipe for Hokkaido Chiffon Cake?

Hokkaido Chiffon Cake

Chiffon Cake

Egg white part: Egg yolk part:

Egg white 1200 (g) Egg yolk 800 (g) Lemon sugar 800 Lemon sugar 400 Cream of tartar 10 Salt 8 Baking powder 10 Salad oil 450

Water 480 Low gluten 900 Vanilla flour 10

Operation Procedure

1, the yolk part: use a whisk to stir the egg yolks, sugar, salt, first stir together until the sugar dissolves, then add the salad oil and water and mix well, baking powder, low gluten flour, vanilla powder sifted together to join the mixing.

2. For the egg white part, use SM-201 or SM-401 to speed up the mixing process for about 8 minutes. Egg white and cream of tartar first beat to wet foam, then add sugar to continue to beat to dry foam, in order to make the protein gas uniform, fine, and finally available on medium speed defoaming.

● With a finger to the whipped egg white hook up, there are hard spikes, inverted will not bend, otherwise it will make the baked cake shrink after coming out of the oven, but not more than dry foam, so that the egg white has lost its toughness. ● egg white whipping and whisk has a lot to do with the whisk, the whisk ball must be closely with the cylinder, at high speed in order to hit the fine, tough protein tissue

3, first take 1/3 whipped egg white to join the part of the batter, gently mix with your hands, and then finally pour the whole bowl of batter into the egg white, continue to mix and shake evenly can be.

● When the batter is mixed with the egg white, it must not be mixed by machine, but must be mixed by hand, and the batter should be mixed gently from top to bottom with the palm of the hand facing upward, without rotating it from side to side or exerting too much force, and it should be avoided to mix it for too long, which can damage the egg white, and thin out the whole batter, and lead to failure of making the cake.

4. Place the batter into a round birthday cake mold, about 8 minutes full, and smooth the surface slightly. Baking SettingsSM-503 upper heat 180 ℃ lower heat 150 ℃ skin color and turn off the heat, until baked about 30 minutes or so.SM-603 upper heat 180 ℃ lower heat 160 ℃ skin color and turn off the heat, until baked about 30 minutes or so.SM-803T upper heat 180 ℃ lower heat 150 ℃ skin color and turn off the fire, until baked about 30 minutes or so.SM-803F upper heat SM-803F Top: 180℃ Bottom: 150℃, turn off the heat when the color of the skin is on, and bake for about 30 minutes. Judge whether the cake is baked, can be used to gently press the cake, such as the cake popped up that has matured, such as the cake pressure did not return to its original shape, indicating that the cake is not yet baked, or can be used to fork into the cake, pick up the bamboo paper to see whether the bamboo paper on the batter, such as the list is ripe, there is a residual batter, indicating that the middle of the middle is not yet ripe, and also continue to bake.

Caramel Pie

Raw Material Recipe:

(A) Pie Crust Recipe:

Powdered Sugar 100g, Cream 200g, Low Flour 200g, Egg 1, Salt 2g, Holland Cake Mix (Custard Flavor) 100g.

(2) Spiced Caramel Custard Filling Recipe:

1 egg yolk, 300g of custard filling (350g custard: 1000g water), 50g of cornstarch, 2 bananas.

Making process:

(A) Pie crust making process:

1, mix the cream, powdered sugar, then add the egg, salt and mix well, and finally add the low-flavor flour and Dutch cake mix mix well.

2. After 60 minutes of relaxation, it can be used.

(2) Caramelized custard filling process:

1. Mix custard filling and egg yolks well, then add cornstarch and mix well.