Hokkaido Qifeng grandeur

Published Oct 4, 2022 at 15:15pm ET


Hokkaido Qifeng grandeur

Food Material List

  • 1 Egg 4
  • 2 Sponge White Sugar (Protein) 50g
  • 3 Mianbai Sugar (Egg Yolk) 30g
  • 4 Low-gluten flour 35g
  • 5 Corn oil 30g
  • 6 milk 30g
  • 7 Vanilla filling:
  • 8 Low-gluten flour 10g
  • 9 corn starch 10g
  • 10 milk 200g
  • 11 Unsalted butter 100ml
  • 12 Fine white sugar 50g
  • 13 Vanilla essence 2-3 drops

Operational steps

  • 1 Various materials are weighed and reserved. Protein yolk is separated. Protein is stored in an oil-free and water-free basin.
    Hokkaido Qifeng
  • 2 Mix egg yolk and sugar well.
    Hokkaido Qifeng
  • 3 Add corn oil and milk to the yolk mixture and stir until fully emulsified.
    Hokkaido Qifeng
  • 4 Sift low-gluten flour into a well-stirred yolk mixture and continue to stir evenly.
    Hokkaido Qifeng
  • 5 Stir the yolk batter evenly
    Hokkaido Qifeng
  • 6 Whipping protein, adding white sugar three times, as to when to add sugar, Qifeng cake recipe has detailed instructions, whipping protein to wet foam can be, that is, raised beating the egg head to bend the sharp corner.
    Hokkaido Qifeng
  • 7 Put a third of the protein in the yolk paste and mix well.
    Hokkaido Qifeng
  • 8 Then pour all the evenly mixed egg yolk paste into the remaining egg paste and thoroughly mix well.
    Hokkaido Qifeng
  • 9 Use a mounting bag or a scraper to slowly pour the doubled paste into a paper cup. Fill it with 5-6 cents. Place it in a preheated oven at 170 degrees. Bake for 15-20 minutes and remove it when the surface is golden. Above is Qifeng cake bodys method.
    Hokkaido Qifeng
  • 10 The baking process will rise, so dont fill the cup too full, otherwise it will spill over.
    Castanet stuffing: 1. Whisk egg yolk until white, sift in low gluten flour and corn starch, mix well.
    Hokkaido Qifeng
  • 11 2. Milk with white sugar, heated to boiling, and then a small amount of milk poured into 1 for many times, each pour point should be quickly mixed, mixed well, milk yolk liquid poured back into the remaining milk, and then dripped 2-3 drops of vanilla essence, stirring evenly.
  • 12 3. Heat the mixed milk yolk liquid in 2 with small fire, stirring and boiling until it becomes thicker, then leave the fire. Cool it immediately with ice-proof water, stir it until it is smooth and granular while cooling, and then refrigerate it in the refrigerator until it is cold.
  • 13 4. Whisk the fresh butter till 7 and mix it with the 3-medium-cooled paste. Then mix it evenly and it will be Casta sauce.
  • 14 Put Casta sauce in a mounting bag, use a small circular mounting mouth, insert into the cooled cake, squeeze into the sauce to the surface of the cake drum state, ugly appearance, but smooth and delicate taste like ice cream, Hokkaido Qifeng is successfully out of the oven! ____________
    Hokkaido Qifeng

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