Beijing cuisine

Qifeng, Hokkaido

This recipe has 13 square cups.

Food Material List

  • 1 Egg 4
  • 2 White granulated sugar 30g (protein)
  • 3 White granulated sugar 10g (yolk)
  • 4 Corn oil 30g
  • 5 milk 30g
  • 6 Low-gluten flour 32g
  • 7 Lemon juice 4 drops
  • 8 Yolk 5
  • 9 milk 400g
  • 10 White granulated sugar 80g
  • 11 Low-gluten flour 26G
  • 12 corn starch 13G
  • 13 butter 20g
  • 14 Unsalted butter 250g

Operational steps

  • 1 Prepare all the ingredients for Hokkaido Qifeng Cake
    Qifeng, Hokkaido
  • 2 Separate the egg white and yolk of four eggs and place them in an oil-free and water-free container. First, put the egg white in the refrigerator for refrigeration.
    Qifeng, Hokkaido
  • 3 Add 10g sugar into the yolk and mix well without beating.
    Qifeng, Hokkaido
  • 4 Stir in 30g corn oil and 30g milk.
    Qifeng, Hokkaido
  • 5 Sift in 32g low gluten flour and mix evenly.
    Qifeng, Hokkaido
  • 6 Set aside the yolk paste.
    Qifeng, Hokkaido
  • 7 Now for whitening cream, you need 30g sugar. In the first stage of the electric beater, the egg white is dispersed, and a few drops of lemon juice and 1/3 of sugar are added when the egg is in a foaming state.
    Qifeng, Hokkaido
  • 8 When beating to the bubble state, add 1/3 of sugar.
    Qifeng, Hokkaido
  • 9 Add the remaining sugar when striking the grain.
    Qifeng, Hokkaido
  • 10 Beat until the foam is wet.
    Qifeng, Hokkaido
  • 11 Add 1/3 of the protein scoop into the yolk paste and roughly mix well.
    Qifeng, Hokkaido
  • 12 Then pour all the protein cream into the yolk and mix well. Because of the low flour content, the batter is very fluffy and delicate.
    Qifeng, Hokkaido
  • 13 Fill the batter in a mounting bag.
    Qifeng, Hokkaido
  • 14 Squeeze into a square cup 6-7 cents full
    Qifeng, Hokkaido
  • 15 Place in the middle of the preheated oven and bake at 160 degrees for 30 minutes.
    Qifeng, Hokkaido
  • 16 It was drummed just after baking, and collapsed after cooling. This is a normal phenomenon.
    Qifeng, Hokkaido
  • 17 When baking cakes, you can make custard sauce at the same time (if you like Casta sauce, just nod my head in to see how to do it)
    Qifeng, Hokkaido
  • 18 Prepare all the ingredients for the egg-milk sauce and forget to pat the milk.
    Qifeng, Hokkaido
  • 19 Pour 50g sugar into 5 yolks and stir well without beating.
    Qifeng, Hokkaido
  • 20 Sieve 26G low gluten flour and 13g corn starch, add them into the yolk paste and stir well.
    Qifeng, Hokkaido
  • 21 400 g milk with 30 g Sugar
    Qifeng, Hokkaido
  • 22 Cook over medium heat until boiling
    Qifeng, Hokkaido
  • 23 Add the egg yolk paste slowly and stir well. (One hand holds the pot, one hand takes pictures, the pot is too heavy to hold)
    Qifeng, Hokkaido
  • 24 Sift the material and pour it into the pot.
    Qifeng, Hokkaido
  • 25 Cook slowly over low heat, stirring as you cook
    Qifeng, Hokkaido
  • 26 When the pot is dry and sticky, turn off the fire immediately.
    Qifeng, Hokkaido
  • 27 Add 20g butter while hot, stir until melted and fully absorbed by the batter.
    Qifeng, Hokkaido
  • 28 Place the egg milk sauce in a large basin and cool it on ice water.
    Qifeng, Hokkaido
  • 29 At the same time, beat 250g light cream to 10 hair.
    Qifeng, Hokkaido
  • 30 Add the butter to the custard sauce three times.
    Qifeng, Hokkaido
  • 31 Stir well
    Qifeng, Hokkaido
  • 32 Put the egg milk sauce in the mounting bag. Look, this is a long mouth mounting flower mouth specially made for Qifeng in Hokkaido.
    Qifeng, Hokkaido
  • 33 Point the mounted flower mouth vertically into the cake and squeeze the filling into it. Now the cake is full and the wrinkles disappear instantly.
    Qifeng, Hokkaido
  • 34 Hokkaido Qifeng is indeed the lightest and softest Qifeng cake.
    Qifeng, Hokkaido

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