#aca烤明星大赛# Japanese Cotton Cake
1.
Prepare and weigh the ingredients, sift the low-gluten flour, separate the egg yolks and whites, put 4 egg whites in one bowl, 4 egg yolks and 1 whole egg in the other bowl, add a little bit to the yolk and whole egg Salt, use a manual whisk to break up, no need to beat.
2.
Put the butter in the milk pan, heat it to a boil, turn off the heat immediately.
3.
Immediately add the sifted low-gluten flour, and use a spatula to quickly stir evenly.
4.
Add the milk in portions and stir evenly with a spatula.
5.
Then add the beaten egg yolk and whole egg mixture in portions, and stir evenly with a spatula.
6.
Then the batter is set aside for later use.
7.
Begin to beat the egg whites. Put a few drops of white vinegar in the egg white bowl. Use an electric whisk at low speed and add one-third of the fine sugar when it reaches the shape of a fish-eye bubble. Turn to medium speed and continue to beat.
8.
When the meringue has slightly sharp corners, add a second time of caster sugar.
9.
Add the remaining fine sugar when the shape of the meringue is more erect.
10.
Turn it to a low speed until it is dry, and lift the whisk so that the sharp corners are slightly drooping and there are small hooks.
11.
Put a small amount of meringue into the egg yolk paste, cut and mix evenly with a spatula.
12.
Pour all the mixed batter into the remaining meringue.
13.
Cut and mix evenly, showing a fine batter state.
14.
Pour the mixed batter into a baking pan lined with greased paper and smooth it with a spatula to shake off large bubbles.
15.
Put it in the middle layer of the oven preheated to 175 degrees in advance, and bake for about 20 minutes. The surface of the cake is light golden brown. If there is no rustle on the surface, it is ready to bake.
16.
The cake is immediately out of the oven. Hold the oil paper on both sides to remove the cake from the baking tray. After cooling down, remove the oil paper at the bottom.
17.
Use a sharp serrated knife to cut the cake into strips.
18.
Then cut into equal pieces.
19.
Posing for a photo, beautiful!
Tips:
1. The baking temperature is just a reference, please adjust the temperature according to your own oven.
2. The egg I use is about 60 grams. The size of the egg will affect the state of the batter. Please increase or decrease the flour according to the actual situation.
3. Pay attention to the mixing method. When the meringue and the egg yolk paste are mixed, use the cutting and mixing method to stir evenly.
4. The butter in the recipe can also be replaced with corn oil.
5. Do not open the oven door at will during the baking process, otherwise the cake body will shrink when it is cold.
6. It is recommended to use a darker baking pan and increase the amount of materials to achieve better baking results.
7. This cake can also be made into a cake roll, and the egg whites can be beaten to moist foaming.
