The delicate cake is wrapped in a thick and elastic custard cream sauce, and the ice cream-like invagination is also its infinite charm. It deserves to be a cake that is especially suitable for friends to have dinner or good girlfriends to enjoy. As soon as the dish was served for a few seconds, the CD was released, and the girlfriends shouted that it was delicious, even more delicious than the dessert shop.
After this cake was announced, it was sprinkled with a very thin layer of fine sugar, which was very similar to the snowfall on the snowy mountains in Hokkaido, so Hokkaido Qifeng cake was famous. The strong egg white fragrance and shallow sweetness, coupled with the fascinating soft taste, are loved by friends of all sizes!
This cake belongs to the high egg Qifeng cake, and the amount of wheat flour is pitiful. Shrinking after publication, and then filling the cake with thyme cream stuffing, the cake will bulge again, and after refrigerating for one night, the cream stuffing and the cake will be perfectly integrated, which will have the same taste as ice cream. Now I will take you to Hokkaido Qifeng cake with my hands. The process is detailed, and you will see it at a glance. Let's take a look at it.
Hokkaido Qifeng Cake (15) Food: 6 raw eggs, 45 grams of milk, 75 grams of fine sugar, 60 grams of low-gluten flour and 45 grams of cooking oil. Entrained food: whipped cream150g, milk 300g, fine sugar 45g, 3 egg yolks, corn flour15g, low gluten flour15g, and gelatin is appropriate. Practice;
The first step is to separate the eggs in two neat bowls with no water and no oil. Add egg yolk to cooking oil and milk and mix well. Sift in the low-gluten flour, draw a "Z" shape and mix the batter well. Don't mix too much to prevent the gluten from coming out. Put sugar in the egg white for three times to kill it until it is wet, that is, it can be done if the egg white is a little hooked. The egg yolk paste is first mixed with one third of the meringue, and then mixed with the rest of the meringue to form a fine cake paste.
The second step is to put the batter into a paper tube, which is seven minutes full. Shake the bubbles slightly, put the baking tray in the middle and upper floors of an electric oven heated at 160℃, and bake at 160℃ for about 20 minutes. Announce the reservation for cooling. The dough has sunk in. Beat the yolk with an egg beater until it is thick and white. Sift in the evenly stirred corn starch and low-gluten flour and mix well.
The third step is to add sugar to the milk and put it in the milk pot to boil. Pour one third of the boiled fresh milk into the yolk paste and mix well. Pour the well-mixed egg yolk paste into the milk pan again and mix well with the rest of the milk, add gelatine, heat it again with slow fire, and keep mixing while heating until the batter boils and becomes sticky, and then immediately simmer.
The fourth step is to put the boiled egg paste into cold water immediately, and mix it constantly to make it delicate. After cooling, cover the fresh-keeping bag and refrigerate it for reserve. After whipping the whipped cream to a level that can keep the pattern, mix it with the frozen custard and mix well. Squeeze the stuffing into the inner structure of the cake from the middle with a piping nozzle and an annular piping nozzle, and press it to the surface of the cake to slightly swell. 50 grams of fine sugar and 5 grams of corn flour are put into the Jiuyang bean paddle machine, and the fine sugar is ground into powder by the grinding process, and the fine sugar is made.
Sprinkle some fine sugar on the top of the cake to decorate the design, and it's ready! Micro-wrinkle is a beautiful layered feeling that the skin is under the skin, but the heart is as smooth as ice cream. Take a bite, and it is full of thyme whipped cream and custard, which is soft and sweet, so that you can't stop when you open your mouth.