【Japanese cotton cake】

【Japanese cotton cake】

Overview

Cotton cake, as you can tell from the name, the texture of this cake is dense and soft. It is definitely worthy of the word cotton. It can be smeared with jam, cream, etc., or you can add nothing and cut it into pieces directly. The delicate and dense taste coupled with the light milky fragrance will definitely make you unable to stop eating. It is recommended that novices try to make a successful chiffon and then make this cotton cake to get twice the result with half the effort

Tags

Ingredients

Steps

  1. Cut the butter into small pieces and put it into the pot

    【Japanese cotton cake】 step 1

  2. Heat over low heat until the butter boils and immediately turn off the heat

    【Japanese cotton cake】 step 2

  3. While the butter is boiling, pour in the flour and stir evenly to make a hot dough

    【Japanese cotton cake】 step 3

  4. Add a whole egg into the hot dough and use a rubber spatula to gently stir it up and down

    【Japanese cotton cake】 step 4

  5. After mixing evenly, add the remaining 5 beaten egg yolks and mix evenly

    【Japanese cotton cake】 step 5

  6. Pour in the milk and mix well

    【Japanese cotton cake】 step 6

  7. Mix into a thin batter that can flow

    【Japanese cotton cake】 step 7

  8. Add salt and lemon juice to the remaining 5 egg whites, beat with an electric mixer at low speed until fish-eye foam forms, add 1/3 of the fine sugar

    【Japanese cotton cake】 step 8

  9. Continue to beat until the egg whites are thick and thick, then add 1/3 of the fine sugar

    【Japanese cotton cake】 step 9

  10. Continue to beat the egg whites until texture appears, add the remaining 1/3 of the caster sugar

    【Japanese cotton cake】 step 10

  11. Continue to beat for a while, lift the egg beater, if there are sharp corners and the ends are slightly bent and drooping, it means dry foaming. Beating until this point is enough. If the beat is too dry, it will appear granular when mixing, and it will be very laborious to mix, and the protein will be uneven

    【Japanese cotton cake】 step 11

  12. Add 1/3 of the beaten egg white batter into the egg yolk batter, gently stir it up and down, like Chinese stir-fry

    【Japanese cotton cake】 step 12

  13. Then pour the mixed batter into 2/3 of the originally whipped egg white batter

    【Japanese cotton cake】 step 13

  14. Stir evenly with the same technique until it is fully integrated and becomes a thick and delicate cake batter (if small bubbles continue to appear while stirring, it means that the protein has defoamed, which will cause the finished product to collapse, shrink, have a pudding layer, and have a solid and not soft texture when baked. This depends on the control of heat and flour when baking the dough in the first step)

    【Japanese cotton cake】 step 14

  15. Place greased paper in a baking pan and pour in the mixed cake batter

    【Japanese cotton cake】 step 15

  16. Use a spatula to smooth the skin and gently shake it to remove any big bubbles

    【Japanese cotton cake】 step 16

  17. Preheat the oven to 140 degrees, place a grill on the upper shelf of the oven, place a piece of tin foil on the grill, then place a baking pan with cake batter on the middle shelf of the oven, and bake for 45 minutes

    【Japanese cotton cake】 step 17

  18. When the cake bakes for the last 10 minutes, remove the upper layer of tin foil to allow the cake to evenly color. After baking, remove the cake and place it upside down on a drying rack

    【Japanese cotton cake】 step 18

  19. After cooling, tear off the parchment paper, cut into pieces and eat. You can also add jam, cream, and fruit to eat together

    【Japanese cotton cake】 step 19