Hokkaido Qifeng
Hokkaido chiffon cake as soft as ice cream1. all kinds of fillings are up to my personal preference (I prefer sweet fillings or vanilla cream fillings)
Step 1 . Prepare all the necessary materials, add 20g of sugar to the egg yolk and stir evenly
Step 2 . Add milk salad oil and stir evenly
Step 3 . Add low flour and mix well
Step 4 . Mix until there is no dry powder and it becomes a fine batter
Step 5 . Add 50g of white sugar to the protein in three portions and beat until it becomes wet and foamy
Step 6 . Mix egg white cream with egg yolk paste in 3 portions and stir evenly
Step 7 . Fill the paper cup with 8 points full
Step 8 . Put it into the preheated 180 degree oven middle layer for 20 minutes
Step 9 . It will shrink back after being taken out of the furnace and cooled down
Step 10 . Fill in lemon cream (or ice cream, vanilla cream filling) and you can start eating
Step 11 . Lemon cream is my daughter's favorite flavor
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