Nagasaki cake
By VicentaLakin
Tastes occupy an important place in Japanese cooking, and many tastes are represented by it, without it. For example, Japanese sashimi, cow rice. Always curious about the smell of the Nagasaki cake, with the high powder and the smell of the cake. The finished product is very fine and even, with a slight elasticity in its flaccid softness, which is wetter than sponge cake, and less sweet than expected, and which, together with the taste of odor, helps to eliminate the egg pickles and the honey that grows and is delicious。
Recipe Recommendations
- eggs of 4
- high-gluten flour 66 grams
- honey 20 ml
- corn oil 20 ml
- Weilin 20 ml
- sugar 70 grams
- sweetening
- baking
- several hours
- senior
Steps for Nagasaki cake
1
The size-size oil sheet of the wood-cuter is fed and placed on an oven with tin paper。
2
Yellow, protein separation。
3
Forty grams of sugar is in the egg yolk basin, and all the sugar melts with eggs。
4
Add honey, smell, corn oil, evenly mixed。
5
High-banded flour sifted three times into the basin。
6
The mix is evenly laced with yolks。
7
In three minutes, 40 grams of fine sugar was added with a medium-speed break。
8
To dry bulge, about 9。
9
One third of the protein is cut evenly in the yolk paste。
10
And then back to the proteins, quickly cut evenly。
11
THE LOGS WERE POURED TO ABOUT 3/4 FULL AND THE “Z” TYPE OF BAMBOO WAS USED TO ELIMINATE THE LARGE BUBBLES。
12
The oven is preheated at 180 degrees, and in the middle floor, 10 minutes after roasting, the cake is covered with tin; the oven is cooled to 170 degrees and baked to 40-45 minutes。
13
Once removed, it is rewinded on a flat, heat-resistant film。
14
The whole body cools and removes the mold, tearing down the oil sheets on the cake and eating them。Nagasaki cake Make Tips
1. 其实，制作长崎蛋糕非常简单。这无非是关于使用全蛋或分离蛋黄和蛋白，方法与海绵蛋糕或戚风蛋糕完全相同。不同之处在于加入了味霖这种调料。在我看来，味霖是一种日本烹饪酒，类似于我们的料酒；它能消除鸡蛋的腥味，使蛋糕的香气更香醇。如果你买不到味霖，可以尝试加入一些料酒。
2. 制作长崎蛋糕的传统方式是使用木框。木头是热的不良导体，因此使用木框烘烤就像文火慢炖一样。与味霖一起，它们共同赋予成品丰富醇厚的口感。