Classic cake with flavored wine---Nagasaki cake
Overview
Mirin occupies an important position in Japanese cuisine, and many delicious foods rely on it. Without it, the taste will be lost. For example, Japanese sukiyaki and beef rice bowl. I have always been curious about the taste of Nagasaki cake. What would a cake with high flour and mirin taste like? The finished product is very delicate and even, fluffy, soft and slightly elastic. It is moister than a sponge cake and not as sweet as expected. It also has mirin to help eliminate the eggy smell and honey to moisturize and add color. It is very delicious.
Tags
Ingredients
Steps
-
Cut a piece of oil paper into the size of the wooden mold and place it on a baking sheet lined with tin foil.
-
Separation of egg yolk and egg white.
-
Pour 40 grams of granulated sugar into the egg yolk bowl, stir with an egg beater until even and the sugar is completely dissolved.
-
Add honey, mirin, corn oil and stir evenly.
-
Sift the high-gluten flour three times and pour it into the basin.
-
Stir evenly into a ribbon-like egg yolk paste.
-
Add 40 grams of fine sugar in three batches and beat at medium speed.
-
Beat until dry foam reaches about 9 points.
-
Add 1/3 of the egg white to the egg yolk batter and mix evenly.
-
Pour back into the egg whites and mix quickly to combine.
-
Pour into the wooden mold, about 3/4 full, and use a bamboo skewer to make a "Z" to remove any large air bubbles.
-
Preheat the oven to 180 degrees. Bake the middle and lower layers for 10 minutes. After the cake is colored, cover it with tin foil. Cool the oven to 170 degrees and bake for 40-45 minutes.
-
After taking it out, immediately place it upside down on a flat, heat-resistant plastic wrap.
-
After the whole thing has cooled, remove the mold, tear off the parchment paper on the cake and cut into pieces for consumption.
