Japanese Nagasaki cake
Nagasaki cake is said to have been a gift given to the royal family of the Kingdom of the Netherlands 400 years ago, and was introduced to Nagasaki, Japan in the 15th century. Cakes are generally made with low-gluten flour, but the special feature of this Nagasaki cake is that it is made with high-gluten flour. Moreover, Nagasaki cake is baked in a wooden mold, which I didn’t have, so I used the square mold I had in my hand. The finished Nagasaki cake is fine and even, fluffy and soft, and with honey, it is not too sweet, but it is moist and fluffier than sponge cake. The original flavor is already delicious, and you can also make it into matcha, cocoa flavor, and other favorite flavors. The square is the amount of an 8-inch square mold, which is half a 6-inch mold.
How to make Nagasaki cakes in Japan
Step 1
Prepare all materials.
Step 2
Milk, corn oil, salt, Baileys Put in a container and mix well. Preheat the oven to 175 degrees for 15 minutes.
Step 3
Put whole eggs, yolks, sugar, and honey into a deep basin,
Step 4
Sit in warm water (about 37 degrees), beat the electric whisk at high speed until thick, the volume expands, and the pattern appears, and the drawing of the 8 character will not disappear immediately (I used it for 10 minutes), and then clean up the bubbles at low speed for 2 minutes.
Step 5
The high-gluten flour is sifted in two times.
Step 6
Stir evenly, because it is high-gluten flour, so you don’t have to be afraid of gluten.
Step 7
Scoop out a small portion and mix well with step 2.
Step 8
Pour back into the egg batter and mix well.
Step 9
Pour into the mold to fill it eight minutes full.
Step 10
Send to a preheated oven and bake at 170 degrees for 60 minutes.
Step 11
After baking, it is buckled upside down on oil paper, and after cooling, it is demolded. Seal and store.
Step 12
Write the production steps
Step 13
Write the production steps
Cooking tips for Nagasaki cakes in Japan
1. It is easier to beat whole eggs with insulated water. But remember to stir all the time, and if you stop halfway, be sure to remove the egg basin from the hot water. 2. When inverting out of the oven, it must be inverted on the oil paper and sealed, so that the cake can be kept moist. 3. Adjust the time and temperature according to your own oven.