Japanese cotton cake

Overview

This one is almost the same as the previous condensed milk cotton cake. There are a few differences in the ingredients and steps. In terms of styling, I like this one more. There is still a difference in taste, this one is better. It's more like the cakes my mother used to make with dough and eggs when I was a kid. Delicious.

Tags

• baking
• butter
• cake flour
• condensed milk
• egg yolk
• whole eggs
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Heat the butter and soften it until it becomes liquid. And keep it warm.

   

2. 2 Sift the flour into the butter.

   

3. 3 Stir evenly so there is no batter stuck to the bottom of the bowl.

   

4. 4 Separate the egg yolks and whites from three eggs. Put the egg whites into an oil-free and water-free basin for later use. If the weather is hot, put it in the refrigerator. Put the three egg yolks and one whole egg in a bowl. Beat them evenly into egg liquid. Then add them to the batter in the previous step in batches. Stir evenly before each addition.

   

5. 5 Stir it.

   

6. 6 Add condensed milk and mix well.

   

7. 7 Add milk and mix well.

   

8. 8 Fold in the mixed batter.

   

9. 9 Add the fine sugar to the egg whites in three batches and beat until there are small curves.

   

10. 10 Add the egg whites to the batter in three batches and mix evenly. First pour one-third of the egg white paste into the egg yolk paste and mix evenly. Then pour one-third of the egg white paste into the egg yolk paste and mix evenly. Finally, add the egg yolk paste into the remaining one-third of the egg yolk paste and mix evenly.

    

11. 11 Stirring technique: Turn the pot counterclockwise with your left hand, and stir with your right hand in a J-shape from the middle of the pot. This can stir evenly all around the pot. The two hands operate in opposite directions, and then interlace together.

    

12. 12 The baking pan is a square baking pan about 20*20 in size and lined with parchment paper. Pour batter vertically downward. And shake out the bubbles.

    

13. 13 Preheat the oven in advance, preheat it for ten minutes, 160 degrees, middle layer, heat up and down, about 30 minutes. My oven has been used for a long time, so the temperature may be a little low. You can judge the time by watching the color of the cake. In addition, I have a baking pan under the baking pan, so the time is longer. When done, turn it upside down on the grill.

    

14. 14 Peel off the parchment paper, then place the grill rack and cake upside down on the parchment paper, press the rack to press out the vertical lines of the cake, let cool and then cut into pieces.