Hokkaido chiffon cake is soft and melts in your mouth. Every child loves to eat. How to make soft and smooth Hokkaido chiffon cake? Here is a super simple recipe for making Hokkaido chiffon cake cups. Try making them for your children.
Ingredients:
4 eggs, 35g low-gluten flour, 80g fine sugar, 30g salad oil, 30g milk.
How to make super soft Hokkaido chiffon cake:
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First, separate the egg yolk and egg white. Note: Make sure all containers are free of water and oil.
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Add 30g of fine sugar to the egg yolks and stir evenly in a clockwise direction until the sugar and egg yolks are completely combined.
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Add milk and salad oil and stir clockwise until a thick mixture forms.
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Sift the low-gluten flour and add it to the mixture. Gently stir evenly in a clockwise direction to form a smooth, grain-free egg yolk paste. The mixing time is not easy to be too long, as it is easy to form gluten.
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Add two or three drops of lemon juice (easy to whip) into the egg whites, beat the egg whites at high speed for about ten seconds, and add 1/3 of the remaining sugar.
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Use the egg beater on high speed and continue to beat until thick, then add 1/3 of the sugar.
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When the egg whites can maintain a pattern on their surface, add the last remaining sugar.
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Continue to beat the egg whites until the sharp corners of the egg whites can hang vertically.
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Add half of the egg whites into the egg yolk paste, stir evenly, and stir from bottom to top like stir-fry.
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Then add the remaining egg whites and mix evenly until a smooth, sticky and grain-free cake batter is formed.
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Put the cake batter into the paper cup, filling it 60% full. Preheat the oven to 180 degrees for about 15 minutes. Place the Hokkaido chiffon cake cup in the oven and bake for 20 minutes.
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Finally, squeeze the fruit filling and jam into the cake, and sprinkle with sugar. The soft, delicious and custard-flavored Hokkaido-style chiffon cake cup is completed. It’s a very simple way to make Hokkaido chiffon cake cup. Come and taste the deliciousness of chiffon cake.
Extended reading:
1. How to make a chiffon cake that is soft and non-cracking with zero failure. The raw material ratio of the eight-inch chiffon cake
2. How to make chiffon cake without collapsing or shrinking. Ratio of raw materials for chiffon cake without cracking
3. How to make six-inch matcha-flavored chiffon cake. Six-inch chiffon cake recipe without cracking
4. How to make eight-inch banana coconut chiffon cake and banana fruit cake
5. How to make 8-inch rainbow chiffon cake. How to make rainbow birthday cake
