How to make Hokkaido mini cakes

  • Hokkaido Small Cake making steps: 1

    1

    Prepare ingredients.

  • Hokkaido Small Cake making steps: 2

    2

    Separate the egg whites and yolks, and refrigerate the egg whites for later use. Mix corn oil + milk until fully emulsified, sift low-gluten flour, stir evenly in a zigzag shape, add egg yolk and mix evenly.

  • Hokkaido Small Cake making steps: 3

    3

    Add sugar to the egg whites in three batches and beat until thick. Add a little lemon juice on the third time to remove the fishy smell.

  • How to make Hokkaido cakes: 4

    4

    Take 1/3 of the meringue into the egg yolk paste, stir evenly in a J shape, then pour in the remaining meringue and stir evenly.

  • Hokkaido Small Cake making steps: 5

    5

    Put 6-7 pieces into the paper cup. Preheat the oven to 125 degrees for 30 minutes and then to 140 degrees for 15 minutes.

  • Hokkaido Small Cake making steps: 6

    6

    Beat the light cream until it is like yogurt, then add the custard sauce, mix and beat, and then put it into a piping bag.

  • Hokkaido Small Cake making steps: 7

    7

    After the cake has cooled, you can use chopsticks to poke a small hole and squeeze in the custard cream.