|4 (approx. 60g each with shell)|
low gluten flour
|250g (exactly one box of Nestle Light Cream)|
Powdered sugar or granulated sugar (in light cream)
Water or milk
How to make Hokkaido chiffonade with light cream
Mix the water (or milk) and corn oil together well with a hand mixer, sift in the low gluten flour and mix well (preheat the oven at 175 degrees top and 165 degrees bottom).
Separate the egg whites and egg yolks, add the egg yolks to the flour batter to draw the z-word and mix well, the egg yolk batter made after the egg method is very smooth and creamy.
Add the granulated sugar to the egg whites in three additions and beat until neutral froth (a little softer than regular chiffonade)
Remove 1/3 of the meringue from the egg yolk mixture and mix well.
Place the cake batter in a piping bag and squeeze evenly into paper cups, about 7 minutes full
Bake in the middle of the oven, top at 175 degrees, bottom at 165 degrees, for 55 minutes, low and slow to avoid cracking or collapsing.
This is what it looks like when it cools after baking, full and round, not collapsing or shrinking.
Add 25g of powdered sugar or granulated sugar to 250g of light cream, beat until 9 equal parts.
The way it looks after you squeeze in the light cream, refrigerate it for a bit, dig in with a spoon, it’s delicious!
2, egg whites should be in place to whip, should be soft and stable state
3, baking time should be enough, if the baking is not enough, or too high temperature, easy to shrink and collapse after baking.