Marshmallow Version Japanese Cotton Cake

Marshmallow Version Japanese Cotton Cake

1. Get all the materials

2. One whole egg and seven egg yolks, the seven egg whites are separated. Don't put them in a non-oil and water-free container. Put the egg whites with plastic wrap in the refrigerator first.

3. Add one whole egg and seven egg yolks to the milk and mix well with a manual whisk

4. Heat the corn oil on a low heat until there are slight lines, sift the low flour into the corn oil, and mix well (forgot to take the picture in this step 😓)

5. Pour the stirred corn oil noodles into the egg yolk milk liquid, stir evenly, the batter becomes smooth and flowing

6. Preheat the oven to 150 degrees, take out the egg whites, salt, and fluff marshmallows into the egg whites all at once. Use an electric whisk to beat at a low speed until the whisk has small sharp corners. (I didn’t put the marshmallows separately, once Adding egg white is also easy to pass)

7. Take one-third of the egg white and add the egg yolk batter to quickly stir and mix evenly (remember not to stir in a circular motion to prevent the batter from becoming stiff, either toss or Z-shaped)

8. Pour the mixed egg yolk paste into the remaining egg white bowl, and quickly mix it evenly. Pour the egg yolk paste into a baking tray lined with greased paper, smooth it with a scraper, lift the baking tray and shake it gently on the counter 3 times. Shake out the bubbles inside, put it in the oven, and bath at 150 degrees for 40 minutes (forgot to take pictures 😭)

Tips:

The first time I passed a recipe, I always forgot to take pictures in the process of making it😂. As for the baking pan, I use a large baking pan, this is best to use 28/28, so that the cake will be much thicker than mine, and cut into pieces will look better