How to make Hokkaido chiffon cake

You will definitely feel happy if there is hot, sweet and delicious meal waiting for you when you come home from get off work every day. Well, now I will teach you how to make Hokkaido Chiffon Cake.

1. Separate the egg white and yolk. Make sure the bowl containing the egg whites is free of oil and water (when I took the picture of the steps this time, I halved the amount, so there are only two eggs in the picture)

2.1 Add the remaining granulated sugar to the egg yolks and beat until smooth. Add milk and salad oil and mix well

3.2 Add granulated sugar to the egg whites in three batches and beat until it becomes wet foam with curved corners. Then refrigerate for later use. (Refrigerating can prevent the egg whites from defrothing.)

4.1 First, pour 1/3 of the egg white into the egg yolk batter, stir gently with a rubber spatula, then pour the mixed batter back into the egg white bowl, and continue to stir evenly with a rubber spatula

5.2 Sift in low flour and mix into a uniform batter

6. The batter is thick, fine and uniform after mixing.

7. Pour the batter into paper cups, filling them about 50% to 60%. Never overfill. Put it in a preheated oven at 180 degrees and bake for about 15 minutes until the surface is golden brown.

8. After the cake has cooled, use a piping nozzle with a small round hole to insert it into the middle of the cake and squeeze in the vanilla cream filling. Squeeze until the surface of the cake is slightly inflated. After pulling out the piping nozzle, the vanilla cream filling will overflow slightly on the surface to form a small dot. Finally, sprinkle some powdered sugar on the cake and you can eat it.

Today’s introduction to Hokkaido chiffon cake ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.