Japanese cotton cake
By VicentaLakin
The first time I made cotton cake, I didn't know it was so soft, cut down half a piece for my mom's breakfast, said it was so soft and jam was better
Recipe Recommendations
- low-gluten flour 60g
- corn oil 50ML
- eggs of 4
- lemon juice 1g
- salt 1g
- milk 50ML
- white granulated sugar 50g
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Japanese cotton cake
1
Prepare four eggs at constant temperature, three yellow eggs to separate and the last one to enter the yellow egg。
2
Corn oil weighs。
3
Weighted flour sifted and weighed。
4
Corn oil pours into a small pot to heat it, and when it boils, the fire is shut down。
5
Quickly pouring down low-banded flour evenly。
6
Pour in milk and keep mixing。
7
It's a little chilly。
8
Smash to smooth. "Don't burn into yolk while it's hot
9
Add a few drops of lemonade or white vinegar, and salt (with lemonade and salt in order to enhance the stability of the lumbering
10
Smuggle out big bubbles。
11
One third of sugar。
12
It continues to mix, and when the volume of the egg is twice as high, then half of the remaining sugar continues to mix。
13
Hit it around a minute, fall in the last sugar。
14
Hits a wet hair bubble, lifts an egg-beater, clears the triangle and has a little crooked hook。
15
One third of the egg clean in the hot noodles。
16
Slowly flipping is not mixing。
17
Put yolk paste in the remaining protein。
18
They continue to mix evenly with the flipping。
19
Falling into the mold, cracking out the bubble。
20
Preheat ovens, water baths, a bowl of hot water under the oven, with paste in the cake and a 160o 50 minute fire。
21
When it's done, put it on the grill while it's hot。
22
When it's completely cool, it can be cut easily with a knife。
23
Look, it's soft, right
24
Or some jam
25
Eat
26
O-HA-HAJapanese cotton cake Make Tips
The oven is set for reference purposes only。