Japanese Style Cotton Cake

Japanese Style Cotton Cake

1. Prepare the materials first! To separate the eggs, separate three eggs first, and then add a whole egg to the yolk! Learn to cook square molds with oiled paper, cut out the corners and pave them for later use!

2. Cut the butter into small pieces, put it in the milk pan and heat it to a boil

3. Turn off the heat and pour in the sifted flour immediately! Stir quickly evenly into a hot butter batter!

4. Then pour the condensed milk and continue to stir evenly with a spatula!

5. Beat the egg yolk liquid and add it to the batter, and mix it well again!

6. The beaten egg yolk paste should be delicate and smooth! Preheat the oven to 150 degrees, then beat the egg whites

7. Tell first to beat the egg whites, add sugar in three times, add 1/3 of the first time the fisheye soaks

8. Add the second sugar for a slight texture, add the remaining sugar when the foam is rich...

9. Just hit the wet hook and lift the whisk to have a big bend!

10. Take one third of the meringue into the egg yolk paste and stir evenly with a spatula! Then pour the well-mixed egg batter into the meringue and continue to mix evenly!

11. Quickly pour the 9.5-inch square mold in the entrance kitchen!

12. Smooth the surface of the egg batter, shake the baking tray a few times, and eliminate bubbles! In the water bath, put it into the preheated oven! In the middle layer, heat up and down at 150 degrees, bake for about 40 minutes

13. Immediately after baking, buckle upside down on the grid to let cool!

14. Can't wait to cut two pieces and try it! Wow, really super soft! It feels lighter than a chiffon cake! Rich smell of milk!

15. You can also pinch various jams to increase the taste!

16. how about it? Do you want to give it a try? 😊