Japanese Style Cotton Cake

Name: Japanese Style Cotton Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 4 eggs; 40g Salad oil; 40g Caster sugar; 50g Low powder; 50g milk; 1g salt

by lxp happiness

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

This cake looks nothing special from other cakes from the outside, but when I eat it in my mouth, the softness, fineness, and softness makes me fall in love with this cake. Compared with Chiffon, the organization is more delicate. Compared with sponge, the taste is softer, so it is called: cotton cake, what a beautiful name, it is as soft as cotton and melts in the mouth. With its softness, it warms the heart of every diner!

Ingredients

Japanese Style Cotton Cake

1. One whole egg and three egg yolks are stirred by hand.

2. Add milk and stir well.

3. The salad oil is boiled over a low heat until it is slightly grainy.

4. Sift the gluten flour into the oil and mix well.

5. Pour the oily batter into the egg yolk liquid and stir evenly, and the stirred egg yolk paste is runny.

6. Add 1 gram of salt and 2 drops of white vinegar to the egg whites, and let the fish blisters appear at low speed.

7. Preheat the oven to 150 degrees, add salt to the egg whites, and add the fine granulated sugar to the egg whites in 3 times to beat until moist foaming. The beaten egg whites are mixed with egg yolk paste in 3 times. Until it is completely mixed and uniform, pour it into a mold covered with greased paper, and shake out large bubbles. Put it in a preheated oven and bake it in a water bath at 150 degrees for 40 minutes. After 20 minutes, the heat will drop to 120 degrees, and the surface will be covered with tin foil to prevent the color from being too heavy.

8. The beaten egg whites are mixed with egg yolk paste in 3 times.

9. Until fully mixed and homogeneous

10. Pour it into a mold covered with greased paper, and shake out large bubbles.

11. Put it in a preheated oven and bake it in a water bath at 150 degrees for 40 minutes. After 20 minutes, the heat will drop to 120 degrees, and the surface will be covered with tin foil to prevent the color from being too heavy.

12. After baking out, let it cool and tear off the oil paper

13. Use a serrated knife to cut off the leftovers, then cut into small pieces and start eating!

Tips:
1. You must wait until it cools before you can tear off the oil paper
2. Remember to turn down the heat during roasting and cover with tin foil.