Beijing cuisine

Hokkaido Qifeng

Food Material List

  • 1 milk 300g
  • 2 Fine sugar (custard stuffing) 80g
  • 3 Yolk 4
  • 4 Low powder 25g
  • 5 corn starch 12g
  • 6 Unsalted Butter 20g
  • 7 Unsalted butter 250g
  • 8 Here is Qifeng Cup Material
  • 9 protein 4
  • 10 Yolk 4
  • 11 Fine granulated sugar (whipping protein) 30g
  • 12 Fine granulated sugar (mixed in egg yolk) 10g
  • 13 milk 30g
  • 14 Vegetable oil 30g
  • 15 Low powder 32g
  • 16 Lemon juice 5 drops

Operational steps

  • 1 Egg yolks are separated into mixing bowls, and 2/3 of fine sugar is added to mix evenly (without beating). Then corn starch and low gluten flour are mixed and sifted into the material of the first step, and stirred evenly.
    Hokkaido Qifeng
  • 2 Add the remaining 1/3 of granulated sugar to the milk. Cook until boiling. Turn off the heat and continue to heat for 20 seconds.
    Hokkaido Qifeng
  • 3 The hot milk is immediately poured into the stirring bowl of step 2, stirring continuously on the other side until the flour paste is delicate and non-granular.
    Hokkaido Qifeng
  • 4 Fill the paste in the mixing bowl into the milk pan.
    Hokkaido Qifeng
  • 5 The flour paste is heated over a low heat, stirred continuously with a scraper and scraped back to the bottom of the paste, so as to prevent the paste from sticking to the bottom and the wall of the pot and scorching until it becomes thicker and smooth and delicate.
    Hokkaido Qifeng
  • 6 Stir-fry thick and add butter after turning off the fire. Melt the butter at the remaining temperature and stir it evenly.
    Hokkaido Qifeng
  • 7 Stir the milk paste evenly and immediately pour it into the baking pan and spread it flat. Sit down in a basin of ice water to cool it quickly. (If not, cold water can also be used in this weather.) Cool the cover and put it in the 0 or 2-6 degree layer of the refrigerator for 30 minutes.
    Hokkaido Qifeng
  • 8 Make Qifeng cup with milk paste freezing time, add lemon juice and protein three times, add 30 grams of granulated sugar to whisk until wet foaming, lift the egg beater with corners drooping.
    Hokkaido Qifeng
  • 9 Egg yolk with 10 grams of granulated sugar, directly beating with the egg whisker just beaten protein, then adding corn oil and milk, beating evenly, and finally sifting in low gluten flour, mixing evenly again.
    Hokkaido Qifeng
  • 10 Take a third of the protein frost and egg yolk paste, mix it roughly evenly and then pour it back into the protein frost bowl. Continue to use the scraper, and use the method of turning from the bottom to the top. Do not stir it in circles to avoid defoaming. The batter is smooth and delicate, thicker and lustrous.
    Hokkaido Qifeng
  • 11 Fill the egg milk paste in a paper cup and fill it to 6-7% full. Because my cup is big, its 70ml, and the bottom is 4.8cm*4.8cm. It can hold six. So in the actual production process, I made another Qifeng cup material, otherwise there would be a lot of yogurt sauce left. If the pro-purchase is a small cup, then the above materials can be made exactly 12-16. If youre like me, double the material for a large Qifeng cup.
    Hokkaido Qifeng
  • 12 Place in the preheated oven, heat the middle tube 150 degrees above and below, bake for 30 minutes.
    Hokkaido Qifeng
  • 13 Place aside for cooling after discharging. It will begin to shrink in just three or five minutes, which is normal.~
    Hokkaido Qifeng
  • 14 When the cake is baked in the oven, the refrigerated custard sauce can be taken out, which has solidified after rapid cooling, and feels very elastic when touched with hands.
    Hokkaido Qifeng
  • 15 Re-put the egg milk sauce into the mixing basin, crush it bit by bit with a scraper, press against the bottom of the basin and stretch it, stirring until the whole is soft and hard uniformly. Dont overdo it, lest the custard sauce lose its elasticity.
    Hokkaido Qifeng
  • 16 Light cream beats in ice-proof water. Send it to the moment before oil and water are separated. That is to say, the cream loses its luster and shows a rough state.
    Hokkaido Qifeng
  • 17 Mix whipped cream with a well-rolled custard sauce and mix well.
    Hokkaido Qifeng
  • 18 Put the round hole flower mouth into the mounting bag, and the prepared custard sauce filling into the mounting bag. The mounted beak is inserted into the inside of the cake from the middle of the cooled cake and squeezed into a proper amount of custard sauce filling. Then put it in the refrigerator to refrigerate, so that the custard filling tastes like ice cream.
    Hokkaido Qifeng

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