Make Hokkaido Qifeng cake today! Have you made the cupcakes handed out in front? Hokkaido Qifeng cake is also a cupcake, with custard sauce in the middle!
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Eggs: 6
Corn oil: 60 grams
Milk: 70 grams
Low gluten flour: 80g
Fine sugar: 70g
Lemon juice: right amount
Separation of egg white and yolk (there is no water or oil in the basin)
Corn oil+pure milk, pour into a bowl, and stir evenly with eggs until emulsified;
Add the sieved low-gluten flour, stir and mix evenly with eggs in a zigzag shape;
Add egg yolks, whisk the eggs in a zigzag shape and mix well. Set aside.
Egg white+a few drops of lemon juice+fine sugar, (fine sugar is added in three times), beat with an egg beater to lift the egg beater, with a small hook;
Add 1/3 egg white into the yolk paste, and stir it quickly and evenly with a scraper;
Pour the egg yolk paste into the rest of the egg white and stir it into a uniform cake paste.
Put it into a paper bag and squeeze it into a paper cup, which is about 7-8 minutes full.
The air oven is preheated at 1 15 degrees in advance, put into the preheated oven, start baking for 26 minutes, and then turn to 140 degrees, 15 minutes.
(Open-hearth oven temperature reference fire 130 degrees for 30 minutes; Turn again 145 degrees 15 minutes)
The freshly baked cake is slightly shaken twice, and it is inverted on the drying net to cool (the inverted button is more difficult to retract).
Egg yolk: 2 pieces
Fine sugar: 20g
Corn starch:10g
Milk: 200 grams
Butter:10g
200 grams of whipped cream
Fine sugar12g
Egg yolk+corn starch, stir well;
Milk+fine sugar, pour it into the milk pot and boil it. Slowly pour it into the egg yolk liquid several times, while stirring;
Pour the milk yolk liquid back into the milk pot together, stir while heating on low heat, and cook until it is thick and textured, and turn off the heat;
Add butter while it is hot, stir well, cover with plastic wrap and cool;
Cream+fine sugar, beat until textured, add cool custard sauce, and mix well to make stuffing.
Final assembly: put the custard sauce into a paper bag, squeeze it into the middle of the cooled cake (poke holes in the middle of the cake with chopsticks), and sprinkle a layer of powdered sugar on the surface.