Egg yolk 4 Fine sugar (egg yolk) 10g
Milk 30g Low gluten flour 40g
Vegetable oil 30g protein 4
Fine sugar (egg white) 30g Custard Sauce: Amount of two cakes
Egg yolk 4 Milk 400g
White sugar 98g Low gluten flour 26g
Cornstarch 18g Fermented butter 20g
Light cream250g
Hokkaido chiffon cake cup recipe [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 1

Step 1

Prepare all ingredients for custard sauce. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 2

Step 2

Pour egg yolks and 60g fine sugar into the container, stir evenly[Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 3

Step 3

Sift in cake flour and cornstarch. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 4

Step 4

Mix evenly until there is no dry powder. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 5

Step 5

Add the remaining sugar to the milk and pour it into the milk pot and bring to a boil. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 6

Step 6

Boil the milk, pour it into the egg yolk batter, stir evenly, sift and bring to a low heat again. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 7

Step 7

Stir constantly until thickened. [Hold in the palm of your hand] Hokkaido chiffon cake cup recipe illustration 8

Step 8

At this time, I will pump hard with my hand a few times, and it will be very smooth. Because I like a delicate and not heavy texture, I make it softer. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 9

Step 9

You can add butter at this time. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 10

Step 10

Cook until completely meltedCombined, no particles. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 11

Step 11

Keep the heat low throughout, turn off the heat, pour the custard sauce into a container, cover with plastic wrap, and refrigerate for more than 4 hours. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 12

Step 12

At this time, prepare the materials needed for the chiffon cup. [Hold in the palm of your hand] Hokkaido Chiffon Cake Cup Recipe Illustration 13

Step 13

Add the sugar to the egg yolks and stir until pale, then add the vegetable oil and stir evenly. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 14

Step 14

Can be added with milk and stir evenly [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 15

Step 15

Sift in cake flour.[Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 16

Step 16

Stir in a zigzag shape until there are no particles and no gluten. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 17

Step 17

In addition, prepare a water-free and oil-free container, pour in egg whites, and use an electric egg beater to beat until fish-eye bubbles [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 18

Step 18

Add the first sugar and continue to beat [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 19

Step 19

When you see the tip of the needle is thin, add the second sugar [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 20

Step 20

Add the third sugar with a slight texture and beat until thick. [Hold in the palm of your hand] Hokkaido chiffon cake cup recipe illustration 21

Step 21

Pour the meringue into the batter in three batches and stir evenly [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 22

Step 22

Finally, pour it into a paper cup as shown in the picture. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cup Illustration 23

Step 23

Preheat the oven to 150 degrees and bake for 30 minutes.[Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 24

Step 24

Prepare the whipped cream and take the custard out of the refrigerator. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 25

Step 25

Whip the light cream until stiff and glossy. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 26

Step 26

Mash up the custard. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 27

Step 27

Add the whipped cream gradually [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 28

Step 28

Mix well until smooth and creamy. [Hold in the palm of your hand] Hokkaido chiffon cake cup recipe illustration 29

Step 29

After the paper cup comes out of the oven, shake it hard a few times. After it cools down, put part of the custard sauce in a piping bag. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 30

Step 30

Squeeze into chiffon cup. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 31

Step 31

Decorate the surface with strawberries, mint leaves, and sprinkle with moisture-proof powdered sugar.[Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 32

Step 32

Finally box it up. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 33

Step 33

The custard sauce is very smooth, and every paper cup is filled with bulges. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 34

Step 34

Chiffon cake has a delicate texture and is very delicious. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 35

Step 35

Paired with seasonal fruits, it is sweet but not greasy, making it an excellent choice for afternoon tea. [Hold in the palm of your hand] How to make Hokkaido chiffon cake cups Illustration 36

Step 36

It's pink, girly, melts in your mouth, and you won't get tired of it no matter how you eat it. Hokkaido chiffon cake cup cooking tips

1. Make the custard sauce at least 4 hours in advance. 2. For vegetable oil, just use odorless vegetable oil. 3. Refrigerate eggs before use. 4. Beat the egg whites until they are thick and stiff.