1. Honey + water mix evenly into honey water
2. Since there is no long wooden box, only pound cake molds can be used here
3. Egg + sugar beaten
4. Add the caster sugar in three times, then add the mirin and honey water, don’t worry about defoaming, continue to beat evenly with an electric whisk
5. Gradually beat into a state where the figure 8 can be drawn by lifting the egg beater and it does not disappear immediately (similar to a sponge cake)
6. Sift in high powder, mix well, don't be afraid of defoaming, be sure to mix well
7. Pour into the mold, export the large bubbles, put it in the oven, bake at 180 degrees for 10-15 minutes and then adjust to 160 degrees for 30-35 minutes
Tips:1. Preheat the oven in advance
2. Pay attention to the temperature adjustment, otherwise it will burn
3. Mirin is a Japanese sweet wine and cooking wine. In addition to its deodorizing effect, the special scent of Nagasaki cake is provided by Mirin. Therefore, Mirin is essential for Nagasaki cakes. Add a little rice wine instead.
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