Japanese cotton cake
By VicentaLakin
Japanese cotton cakes have no gorgeous decorative appearances, but they're a very good cake! The recipe is less water and less flour than a sponge cake, so the taste is very dense and soft。
Recipe Recommendations
- anhydrous yellow cream 36g
- egg yolk of 3
- low-gluten flour 45G
- fine sugar 65g
- whole egg
- protein of 3
- condensed milk 50g
- lemonade appropriate amount
- milk fragrance
- roast
- half an hour
- senior
Steps for Japanese cotton cake
1
Waterless butter is cut into small blocks, heated, heated, boiled。
2
When the butter boils, it is sifted with low-strength powder
3
Manual mixers are used to mix and evenly remove dry powder。
4
The milk is pouring in, and you can join it slowly so that the paste can be absorbed and evenly mixed。
5
Add one full egg and three full yolk, slowly mix it up so that the paste is fully absorbed, evenly mixed, and you can split the eggs into three to five slow joins。
6
The pasta must be even and delicate。
7
A few drops of lemonade in the eggnob
8
Mid-speed mixing with electric omelet. When the protein is scattered, the fine sugar is added three times in order to stabilize the shot。
9
When the protein hits a bubble, the white sugar is added, otherwise the white sugar cannot fully melt and the baked cake has spots on its surface。
10
The protein is to hit a wet hair bubble, and it's a little bit of a bend in the tail。
11
A third of the protein cream is added to the paste for mixing。
12
We'll mix the remaining protein cream together. We'll flip it from the bottom, quick, or you'll break the bubble and the taste of the cake
13
When the paste is evenly fine, it falls into an eight-inch disc mold。
14
Go into the oven, bake, fire 190 degrees, 20 minutes. (The temperature of the oven varies, depending on the actual temperature
15
Japanese cotton cakes are finished! They can be decorated according to their preferences, and the middle layer can be painted with different flavors of jam, cheese。Japanese cotton cake Make Tips
Make sure to mix the batter until smooth and even. Whip the egg whites to soft peaks. When mixing the batter and meringue, fold quickly with an up-and-down motion.