How to Make Hokkaido Cheesecake

How to make Hokkaido cake Eggs Rice cake Delicious? Actually, making a Hokkaido Rice cake is not complicated, just follow the recipe below,and prepare the materials and tools needed for a Hokkaido rice cake. Then, follow the steps one by one, and you will definitely learn how to make it and create your own delicious treat! Hokkaido Rice Cake

Ingredients introduction Low flour (for cake) (35 grams)

Eggs (for cake) (4 pieces)Sugar(for egg whites) (50 grams) Sugar (for egg yolks) (30 grams) Milk (for cake) (30 grams) Salad oil (30 grams) Sugar (Vanilla filling) (50 grams) Egg yolk (Vanilla filling) (2 pieces) Whipped cream (100 grams) Vanilla extract (a few drops) Low gluten flour (for vanilla filling) (20 grams)Steps for making Hokkaido Rice Cake: 1. Make the vanilla filling: Prepare the ingredients needed for the vanilla filling.2. Beat the egg yolks until they become thick and slightly white in color.3. Sift in the low flour and mix well. 4. Add milk with sugar to a pot and bring to a boil.

5. Pour 1/3 of the boiling milk into the egg yolk mixture while stirring constantly to prevent lumps from forming.

6. Mix all the batter into the remaining milk, then add a few drops of vanilla extract and mix well.

7. Heat the mixed batter over low heat on the stove, stirring continuously to avoid burning at the bottom.

8. Once it becomes thick, pour it into an ice water bowl.

9. Continue mixing until smooth, then refrigerate.

10. Prepare the ingredients for the cake.

Egg whites

Eggs and yolks separated in different bowls, ensuring that the egg white container is oil-free and water-free.

12. Mix the milk and salad oil with the egg yolks.

13. Add sugar and mix well.

14. Sift in low flour and mix well.

11.15. Set aside the mixed batter for later use. 16. Beat the egg whites to form soft peaks (when lifted, there will be a small hook).

17. Add 1/3 of the whipped egg whites into the batter and mix well.

18. Mix all the batter back with the remaining whipped egg whites from the bottom up, mixing well.

19. Pour the mixed batter evenly into paper cups, filling them about 60% full.

Preheat the oven to 180 degrees for 5 minutes, then place the paper cups in and bake for 15 minutes.

21. Meanwhile, whip the cream until it forms visible patterns.

22. Mix the whipped cream with the refrigerated vanilla batter to complete the filling.

23. Install a piping bag with a nozzle into a water cup, flipping the upper part outside the cup.

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20.24. Fill the piping bag with the filling. 25. Take out the baked cake and let it cool down.

26. Pipe in the vanilla filling.

27. Complete all pipings, ready to eat now.

28. Finished product image..

24. Fill with vanilla filling.

25. Remove the cake from the oven and let it cool.

26. Pipe in the vanilla filling.

27. Once all is piped, it's ready to eat.

28. Final product image.