Classic Japanese Nagasaki cake
I have always liked the shape of Nagasaki cakes and their special taste. But it’s a pity, Nagasaki cake was originally baked in a special wooden box, but the wooden box was not bought, and finally it was made with a square mold, and the surface was protruding, not that square feeling. You can only rely on the taste to rescue!
How to make Nagasaki cakes
Step 1
Preheat the oven to 170 degrees. Add the egg yolks, caster sugar, salt and corn syrup to beat the whole egg slightly.
Step 2
Add corn oil and mirin to the milk and stir well. (Please see the tips for the popularization of amirin)
Step 3
The egg mixture in step 1 is beaten with an electric whisk insulated with hot water until lines appear, but the whipped head lines disappear within 3 seconds.
Step 4
Sift in high-gluten flour and stir well. (Because of the relationship between whole egg batter and high-gluten flour, it is easy to form particles, don’t be afraid of defoaming, the stirring time should be extended a little, and even mixing is very important for the later finished product!) ）
Step 5
Take a small portion of the egg batter and mix it well in the milk mixture in step 2, then pour it back into the egg batter and stir well.
Step 6
Pour the batter into a 6-inch square live bottom mold and use a spatula to flatten the surface.
Step 7
Put it in the preheated oven and bake for 40 to 50 minutes, the surface is golden brown, and the baked cake is turned upside down on the oil paper (sealed upside down), and it can be demolded after cooling.
Step 8
finished product
Step 9
finished product
Step 10
finished product
Step 11
finished product
Cooking techniques for Nagasaki cakes
1. Mirosaki is a Japanese sweet wine, cooking wine, in addition to the fishy effect, the special aroma of Nagasaki cake is provided by mirin, so Nagasaki cake is essential to mirin! But if you really don’t have it, you can add a little rice wine instead. 2. It is easier to beat the whole egg with insulated hot water, but pay attention to the hot water must be constantly whipped, if the whipping action is stopped, the whole egg must be separated from the hot water. 3. The cake upside down must be sealed, which is conducive to keeping the cake moist and will not be dry and hard. 4. The function of corn syrup is also to increase the moisture of the cake, it is not recommended to omit it!