I wanted to make this cake for a long time.
At first, I only knew it was called Castella, and I searched a lot online in Germany, but in the end, I couldn't get satisfactory results.
It wasn't until I saw Fang Zi on Baidu one day that I realized that this was "Nagasaki".
Taste of rain. The maltose comes from coix seed. The materials are complete, so there is no reason not to try.
In addition to melin and maltose, important ingredients for the cake are salad oil.
Although salad oil does not have the aroma of butter, it tastes more comfortable after being placed in the refrigerator for 24 hours than butter.
What's special is that although the cake is like Qi Feng, it is washed with egg whites and baked at low temperature for a long time. After baking, you have to put the cake in the refrigerator for a day, make it firm, and eat it cold. This is the key point.
So this cake comes out soft and elastic.
It is cool and makes the taste more delicate.
It may not be authentic, but it tastes so good that you will find out when you try it.
Matcha Nagasaki
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Matcha Nagasaki
1
The picture shows the barley maltose at home.
2
Remove milk from the refrigerator in advance. Stir milk, melin, maltose and 10g of sugar evenly with an electric egg beater on low gear. Add salad oil and stir well on low speed.
3
Separate the eggs, add the egg yolks one by one to the batter, stirring well for each added one.
4
Beat the egg white. Add the remaining sugar, a tip of salt and cornstarch, and beat until stiff.
5
Pour the egg white into the batter in two portions and stir well. Sift the flour and matcha into the batter and stir well.
6
Brush butter on the inner wall of the toast mold, and evenly spread baking paper on one side as shown in Figure 10 (or spread baking paper on both sides without butter). Pour the batter slowly into the mold to avoid large bubbles. If there are large bubbles, pick them with a toothpick. Let the batter sit for 10 minutes. Preheat the oven to 160 degrees.Matcha Nagasaki Make Tips
1. There is no cube mold at home, so I use a toast mold. This cake is commonly baked with a cube mold. It will look better when roasted. 2. This amount of bread baked is very small. The final cut piece is not much bigger than the two pieces of Mahjong. When inverted and placed in the refrigerator, the bread will shrink a lot, eventually becoming a tight Nagasaki. 3. Maltose can be replaced with honey, or other maltose, not necessarily from coix seed. 4. Whether it is in Germany or in China, each production method is different. I am not in Japan, and I have never eaten authentic Nagasaki. This method is not authentic! Please do not take pictures.