Easy Delicious Homemade Hokkaido Flow Heart Cake You Must Try

[vc_row el_class=”page-part1″][vc_column][/vc_column][/vc_row][vc_row el_class=”page-social-div”][vc_column][dt_soc_icons icon_align=”left” soc_icon_gap_between=”0px”][dt_single_soc_icon link=”url:https%3A%2F%2Ftwitter.com%2Fflash_small||target:%20_blank|” dt_soc_icon=”dt-icon-twitter” soc_icon_size=”25px” soc_icon_bg_size=”50px” soc_icon_border_width=”0px” soc_icon_border_radius=”0px” soc_icon_color=”#4099ff” soc_icon_border=”n” soc_icon_bg_color=”#ffffff” soc_icon_color_hover=”#ffffff” soc_icon_border_hover=”n” soc_icon_bg_color_hover=”#4099ff”][dt_single_soc_icon link=”url:https%3A%2F%2Fwww.pinterest.ca%2Fsmallflash33%2F||target:%20_blank|” dt_soc_icon=”dt-icon-pinterest” soc_icon_size=”25px” soc_icon_bg_size=”50px” soc_icon_border_width=”0px” soc_icon_border_radius=”0px” soc_icon_color=”#cb2027″ soc_icon_border=”n” soc_icon_bg_color=”#ffffff” soc_icon_color_hover=”#ffffff” soc_icon_border_hover=”n” soc_icon_bg_color_hover=”#cb2027″][/dt_soc_icons][/vc_column][/vc_row][vc_row el_class=”m-detail-body”][vc_column][vc_column_text css_animation=”none”]The delicious Hokkaido flow heart cake, you must try it!

The softest cake! Light, fluffy and easy to make, Hokkaido flow heart cake is super delicious

This is the softest cake I’ve ever tasted, Hokkaido flow heart cake. Once you eat it, you will love its taste. It is highly recommended!!

 

Ingredients:

Cake: low gluten powder 30 grams, 3 eggs, table sugar 35 grams, milk 35 grams, corn oil 20 grams

Inner core: 2 egg yolks, 200g milk, 20g table sugar, 15g butter, 15g cornstarch

 

Process:

1. preheat the oven to 170 degrees. Separate the egg white and yolk. Add 10 g table sugar to the egg yolk and mix well. Add corn oil and milk and mix well

2. drops a few lemon juice into egg whites ,add table sugar into egg whites with three times, stir continuously until it expands

3. put 1/3 egg whites batter into the egg yolk and mix well. Then pour into the remaining egg white batter and mix well and pour into a paper cup mold, into the preheated oven, 170 degrees of 19 minutes

4. add table sugar into yolk until dissolves, sift the corn starch and mix well. Heat the milk until bubbling, then pour into yolk with small amount and more than once, stir while pouring 

5. After stir well, then pour into a small saucepan and heat on low until it started to coagulate. Turn off the heat, stir in butter and set to cool. Then pour into the pastry bag and squeeze into the cake

 

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