“Bake” Hokkaido Chiffon Cake–Casda Cream Filling
Hokkaido Chiffon Cakes I would like to make when I first entered the baking, and I haven’t made them for a long time. I don’t know if it’s cold in terms of the weather, but I suddenly think of it again (as if there is no relationship between the two)
The cake itself is very soft, and added the custard cream sauce with ice cream taste, not to mention how delicious it is
Mold 6*5*4.8 paper cup, 9 cups
——————— Custard Cream——————
material:
2 egg yolks, 30g sugar, 10g low powder, 10g corn starch, 200g milk
practice:
1. Stir the egg yolks with sugar. Sift in the low flour and cornstarch and stir in the Z shape, the batter is a little thick
2. Heat the milk until it boils slightly, add a small amount to the egg batter several times, stir while adding, and after stirring, sieve and pour back into the pot
3. Heat on a low fire and stir constantly. The batter starts to feel sticky and the stirring speed increases. When it becomes thicker, remove from the fire. Use cold water to continue stirring. Stir for a while and the batter will be smoother
4. Cover the surface with a layer of cling film, and refrigerate
——-chiffon cake——
Part A Part B
4 egg yolks 4 egg whites
Low powder 32g fine sugar 30g
Corn oil 30g a few drops of lemon juice
30g milk
method:
1. Emulsify milk and oil, sift into low-powder Z-shape and stir evenly, add egg yolk and stir evenly
2. Preheat the oven at 145 degrees for 10 minutes
3. Add the egg whites and lemon juice, then add sugar in portions to beat until moist foaming
4. Take a part of the meringue and egg yolk paste and reproduce it evenly, then pour it back into the meringue and continue to mix evenly
5. Pour into the mold, and bake at 145°C for 35 minutes
PS: I think the oven can try to bake at 140 degrees for 20 minutes, then turn to 145 degrees for 15 minutes
Life-and-share 
Blair 
