1. Cut the anhydrous yellow butter into small pieces, heat it up on low heat, and boil until boiling.
2. After the yellow cream is boiled, immediately add the sifted low-gluten flour (be careful of hot hands, be sure to bring a book cover.)
3. Use a hand mixer to stir, and stir until there is no dry powder.
4. Pour in the condensed milk. You can slowly add the condensed milk here. In order to make the batter easier to absorb, stir well.
5. Add a whole egg and three egg yolks and stir slowly to allow the batter to be completely absorbed. Stir evenly. You can also beat the eggs and add them slowly in 3-5 times to stir.
6. The batter must be mixed evenly and finely.
7. Add a few drops of lemon juice to the egg whites
8. Stir at medium speed with an electric whisk. After the egg whites are broken up, add granulated sugar three times in order to make the egg whites more stable.
9. After the egg whites are foamed, the white sugar must be added, otherwise the white sugar cannot be completely melted, and the surface of the baked cake will have spots.
10. The egg whites should be beaten to wet foaming, and the tail of the raised meringue should be slightly hooked.
11. Add one-third of the meringue to the batter and stir.
12. Stir the remaining meringue together, and stir from the bottom, fast, otherwise you will destroy all the bubbles, and the taste of the cake will be
13. After mixing the batter evenly and finely, pour it into an 8-inch square pan mold.
14. Enter the oven, bake, and fire up and down at 190 degrees for 20 minutes. (Different ovens have different temperatures, so you should control your actual temperature.)
15. The Japanese cotton cake is complete! You can decorate according to your own preferences, and the middle layer can also be smeared with different flavors of jam and cheese.
Tips:The batter must be stirred evenly and finely, the meringue must be beaten until it is wet and foamed, and the batter and meringue must be quickly stirred up and down.