Japanese cotton cake
The texture of cotton cake is delicate, soft and moist, and because of the addition of butter, it has a stronger milky aroma than chiffon cake, which is one of my favorite cakes in baking!
How to make Japanese cotton cakes
Step 1
The egg yolks are separated and packed in waterless and oil-free containers
Step 2
Egg yolks are stirred well in advance
Step 3
The low powder is sifted in advance, and it is best to sift it twice
Step 4
Cut 35 grams of butter into small pieces, put in a container and bring to a boil over low heat, remove from heat
Step 5
Pour in the sifted low flour and stir quickly to form a hot dough
Step 6
Add 50 g of milk to the scalding dough and stir well
Step 7
Then add the pre-beaten egg yolk liquid and stir well
Step 8
Add a few drops of lemon juice to the egg whites
Step 9
Add 35 grams of caster sugar in two batches and beat until the egg whites become dry foams (when the egg beater is lifted, the egg whites are slightly drooping and small sharp corners, which is dry foaming)
Step 10
Add 1/3 meringue to the egg yolk paste, stir up and down and mix evenly, (do not stir in circles to avoid egg whites defoaming)
Step 11
Add all the remaining meringue to the egg yolk paste, stir up and down and mix evenly, (do not stir in circles to avoid egg whites defoaming)
Step 12
Pour into the mold and shake out the bubbles
Step 13
The oven is preheated in advance, water bath method: put the baking tray in the lower layer of the oven, fill it with hot water, take another baking tray and put it into the mold, then sitz bath in the baking pan with water, bake at 145 degrees for 40 minutes, turn to 160 degrees, and bake at 150 degrees for 25 minutes
Step 14
Simmer in the oven for 5 or 6 minutes before taking it out of the oven, and then turn it back on the baking net for 2 or 3 minutes after baking, and then demold it after cooling naturally (it can also not be inverted, the purpose of the inverted buckle is just to print the pattern of the grill net, just to look good)
Step 15
The finished product is really as delicate and soft as cotton!
Cooking tips for Japanese cotton cakes
When cooking butter, use low heat, cook until the butter boils, remove from heat immediately, pour in flour and stir quickly, you can stir in circles, you don’t have to worry about the dough tendoning affecting the taste Remember! When mixing meringue with egg yolk paste, do not stir in circles, but stir from bottom to top like stir-frying, which will avoid egg whites defoaming and affect the finished product It is recommended to wrap a few more layers to prevent more or less water vapor from entering the mold (such as a water bath like me, you can save yourself worries about this)