How to make Hokkaido chiffon cake.
Hokkaido sponge cake Egg Cake is a traditional delicacy recipe, which can be seen in many restaurants and eateries. Hokkaido Sponge cake comes in various styles, flavors, and is greatly loved by everyone. Just thinking about it makes one's mouth water; come and learn how to make this dish with Cookpad us!
Hokkaido sponge cake Ingredients Introduction
Low-gluten flour (30g) Water (40g) Salad oil (40g) Cornstarch (5g) Egg yolk (1 piece) Whipping cream Hokkaido sponge cake preparation steps:1. Prepare the ingredients(100g)
2. Mix 10 grams of sugar with the egg yolks after separating the protein and yolk parts.
3. Stir until the sugar dissolves, then add salad oil and stir evenly.
4. Add water and stir evenly.5.. Sifted low-gluten flour into the mixture and stir evenly. 6.. Add a few drops of lemon juice to the protein and start beating in several stages with sugar.
7. Beat until wet peaks form.
8.. Fold one-third of the whipped egg whites into the yolk mixture gently.
9. Then fold the rest of the egg white mixture back into the batter quickly to avoid deflation.
10.. Fill the paper cups with the batter, about five-sixths full.11.. Smooth the surface for a neat look. 12.. Bake in a preheated oven at 170 degrees Celsius for about 30 minutes.
13. Make creme patisserie: Mix egg yolks with cornstarch evenly.
14. Add milk and sugar to the saucepan, bring to a boil, then pour it into the yolk mixture slowly while stirring rapidly.
15. Cook over low heat continuously stirring until the mixture boils, then turn off the heat and continue stirring until smooth.
16. Whip cream to stiff peaks, then mix with the milk and egg yolk mixture.17. Once the cake is cooled, use a small round nozzle to insert into the center of the cake and fill with creme patisserie.
18. Fill until the surface slightly rises.19. Sprinkle some powdered sugar on top before serving. Bake at medium heat for about 30 minutes.
12. Make the creme patisserie: mix egg yolks with cornstarch evenly.
13. Add milk to the sugar and heat until boiling, then pour it into the egg yolk mixture slowly while stirring quickly.
14. Pour the milk-egg yolk mixture back onto low heat and stir constantly until it boils, then turn off the heat and continue stirring.
15. Stir until smooth and creamy; you can cool it by placing it in an ice bath if desired.
16. Whip the cream to firm peaks, then mix it with the creme patisserie evenly.
17. Once the cake has cooled, use a small round piping tip to insert into the center of the cake and pipe in the creme patisserie until slightly puffed. Pipe until the surface is slightly raised. Sprinkle with powdered sugar and serve.
