How to make 20 square cups of Hokkaido chiffon cake

Cooking is not difficult if you are determined. Many office workers are busy with work every day and have no time to cook, and their cooking skills are also declining. The method of making 20 square cups of Hokkaido chiffon cake is extremely simple. You can easily make it when you get home from get off work. Paired with fragrant white rice, it is truly a great delicacy in the world.

1. Preparation: Cover the baking tray with cake cups, make the custard sauce first, separate the eggs, discard the egg whites, and set aside the egg yolks.

2. Sprinkle low-gluten flour corn starch three times.

3. Weigh the milk and granulated sugar.

4. Set aside rum and vanilla extract.

5. Ingredients used to make custard sauce.

6. Add fine sugar and vanilla extract to the egg yolk bucket and stir evenly with a whisk at low speed for 10 seconds.

7. This state is enough! Add the low-gluten flour that has been sprinkled three times and stir evenly for 8 seconds, then add the corn starch for 8 seconds.

8. Use a rubber scraper to clean the low-gluten flour around.

9. Heat the milk and bring to a boil over low heat.

10. Pour the boiled milk into the egg yolks and beat with a whisk at high speed until mixed. Be sure to add and beat at the same time.

11. Sprinkle the beaten egg yolk paste once and then pour it into the pot.

12. Use a rubber spatula to stir constantly and evenly. Cook over low heat to avoid burning the bottom.

13. When the custard sauce is ready, set it aside.

14. Start making the cake! Sprinkle low-gluten flour corn starch three times.

15. Weigh the powdered sugar and granulated sugar.

16. Milk and corn oil are over-weighed.

17. Separate the egg white from the egg white and refrigerate it for later use.

18. Add egg yolks, powdered sugar and vanilla extract and mix evenly with a whisk at low speed for 10 seconds.

19. Add milk and continue to stir evenly for 10 seconds, then add corn oil and continue beating for 10 seconds.

20. On the left is the mixed egg yolk paste. Start adding the low-gluten flour that has been sprinkled three times in three times and stir at low speed evenly. When beating, use a whisk to stir it to avoid the powder flying. The time is 15 seconds.

21. Use a rubber scraper to clean the powder around. At this time, use a rubber spatula to lift up the egg yolk paste and place it on the bottom where the batter has texture. The batter should not be too dry or too watery.

22. Take out the refrigerated egg whites from the refrigerator and start beating them and add lemon juice! Remove the egg smell.

23. After beating with a whisk at high speed for 1 minute, it will look like this. Add fine sugar and continue beating at high speed for 1 minute, then switch to low speed and beat for another minute. A 250w electric egg beater can be operated this way.

24. The beaten egg white is very fine and has small grooves, and it will not fall off even if the bucket is turned upside down.

25. Mix the egg white and egg yolk paste. First, take one-third of the egg white and mix it with the egg yolk paste and stir evenly until the colors are mixed to the same color!

26. Pour the egg yolk paste into the egg white and continue to stir evenly. Pay attention to the technique and stir evenly. The cake batter should be smooth and textured at this point. This cake batter cake is a success!

27. Pour the cake batter into a measuring cup and then into a paper cup. Make sure the paper cup is 70% full, otherwise it will burst.

28. Preheat the oven to 150° for 10 minutes and the thermometer should read 140°. When the thermometer shows 140°, put the mold in and bake. Finally, set the oven temperature to 150° and the time to 33 minutes.

29. This is what it looks like after 20 minutes. The cake has expanded.

30. After baking, take out and cool. Don’t turn it upside down because it will shrink and you can squeeze out the custard sauce!

31. Put the custard sauce into the piping bag, and then use chopsticks to poke the cake to squeeze out the custard sauce.

32. The Hokkaido chiffon cake is ready. Isn’t it cute?

33. The cake will be more beautiful after decoration!

34. Let’s take another look!

35. The cupcakes with their internal structures are also very pretty!

36. The following pictures cannot be deleted, so please enjoy them.

37. Picture appreciation

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When making 20 square cups of Hokkaido chiffon cake, you must pay attention to the heat, otherwise the dish will be burnt and affect the taste, and the visual effect will also be bad.