Japanese Cotton Cake

Name: Japanese Cotton Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g milk; 120g Sugar; 32g corn starch; 128g Brown wheat flour; 12 egg; 120g Cooking oil; 2g salt; A few drops White vinegar

by star time

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I made 2 toasts, and the kid’s father said he wanted to eat a toast cake, so today I made a 12-egg cotton cake with brown wheat flour, and I promised to have enough tube haha~"

Ingredients

Japanese Cotton Cake

1. Prepare materials

2. Mix brown wheat flour, salt and cornstarch

3. Mix two whole eggs with 10 egg yolks, add milk and mix well

4. Put oil in the pot, heat it to about 180 degrees and turn off the heat

5. Add the powder and mix well, when it cools to about 40 degrees, pour into the egg batter and mix well

6. The mixed custard is in a flowable state without particles

7. Egg white with vinegar

8. Add sugar in three times until it has a beak

9. Take one third of the egg whites into the egg yolk paste, cut and mix evenly

10. Pour into the remaining egg white paste and mix well

11. Pour the egg batter into a deep dish lined with greased paper

12. Vibrate the mold up and down a few times to produce large bubbles

13. Bake the second layer in the oven at 120°C for 20 minutes, turn to 110°C for 52 minutes, then turn to the upper and lower fire at 180°C and bake for 8 minutes.