The softest cake, the taste of ice cream.

WHAT YOU NEED

Ingredients

Four eggs.
45 grams of low-fat flour
Fine sugar 130 grams
30 grams of sesame oil
230 grams of milk
Two eggs.
10 grams of cornstarch
A few drops of perfume
100 ml of animal fat

How TO MADE Hokkaido fried cake

Steps 1 to 4

1. Hokkaido: cake ingredients: 4 eggs, 35 grams of low-fat flour, 50 grams of refined sugar (added to protein), 30 grams of refined sugar (added to butter), 30 grams of sesame oil, 30 grams of milk

2. Separate the egg protein from the egg yolk.

3. Make sure there's no oil or water in the bowl.

4. The protein is divided into three parts by adding fine sugar and sending it to a state of moist bubble that can be pulled out of the corner of the corner.

Steps 5 to 8

5. Add the egg yolk to the remaining fine sugar and beat evenly.

6. Add milk and sesame oil to the mixture.

7. Sieve into a low powder and mix into a uniform dough.

8. First, add 1/3 of the protein to the egg yolk dough, mix gently with a rubber scraper, then pour the mixed dough back into the protein bowl, and continue to mix evenly with a rubber scraper.

Steps 9 to 12

9. After mixing, the dough is thick, delicate, and even.

10. Put the dough in a paper cup and fill it with five or six.

11. Don't be too full.

12. It is placed in a preheated oven at 160 degrees Celsius and baked for about 15 minutes until the surface is golden yellow.

Steps 13 to 16

13. Ingredients: 200 grams of milk, 50 grams of refined sugar, 2 eggs, 10 grams of cornstarch, 10 grams of low-fat flour, drops of vanilla extract, 100 ml of animal cream

14. The egg yolk is thickened with an egg beater, and the color is slightly whiter.

15. Low-fat flour and cornstarch are mixed and sifted into egg yolk paste.

16. Stir gently with a scraper to mix the flour and egg yolk evenly.

Steps 17 to 20

17. Milk with sugar, poured into a milk pot and boiled until boiling.

18. Slowly pour one-third of the boiled milk into the egg yolk dough made in the third step.

19. Stir continuously on both sides to prevent the egg yolk from coagulating.

20. After pouring 1/3 of the milk into the egg yolk dough and stirring evenly, pour all the stirred egg yolk dough back into the milk pot.

21. Mix gently and add a few drops of vanilla extract.

22. The milk pot is reheated with a small fire, and while heating, it is stirred continuously until the dough boils and becomes thick, and then immediately removed from the fire.

23. Immediately pour the cooked egg yolk into the bowl of ice water.

24. The poured egg yolk is constantly stirred so that the egg yolk remains delicate and smooth, without lumps and without lumps.

25. When the egg yolk is almost cool, cover it with a preservative film and put it in the refrigerator.

26. When the egg yolk has cooled, 100 ml of animal-based light cream is poured into a state that can maintain the pattern (see pattern).

27. Light cream and cooled egg yolk are mixed and mixed with a rubber scraper, and the vanilla cream filling is ready.

28. After the cake has cooled, it is inserted into the cake from the middle with a small circular hole, and the vanilla cream filling is squeezed into the inside.

29. It can be squeezed to the surface of the cake and slightly bumped.

30. After removing the flower's mouth, the vanilla cream filling will spill slightly on the surface, forming a small round dot.

31. Finally, sprinkle some sugar powder on the surface of the cake, add some fruit or mint leaves as a decoration and you can eat it.

32.

Handy cooking tips

　　To make this cake, the protein only needs to hit the moist foam, which can make the cake taste softer.The dough in each paper cup should not be more than six times full, otherwise the dough will swell when baked and spill out.The cooking temperature of egg yolk is very important, because it contains flour and cornstarch, so it must be cooked until boiling, otherwise it will have a raw flour flavor.But do not overcook, otherwise the egg yolk will become too thick, even clumpy.When the egg yolk is ready, it can be stored in the refrigerator for about 2 days.The temperature of the five-ounce toast is adjusted according to the temperament of the respective oven.