Japanese cotton cake

Published Aug 12, 2021 at 04:07am ET

I havent made this Japanese cotton cake for a long time. For a period of time, I made this cake at both ends of three days. Because my son likes it very much. Usually when I made it, it would be wiped out by both of them. Then I made Passion Fruit according to the brilliant prescription. I like the taste too. My little brother likes it too, but my little brother likes it. Say its weird, its not delicious. Okay, the two brothers still have different tastes. This cake is really super soft. Many childrens shoes call it a yoga cake. Just think about it, you can know its softness.

Food Material List

1 Unsalted Butter 60g
2 Low gluten powder 80g
3 milk 80g
4 Egg 6
5 sugar 80g
6 salt Few
7 Lemon juice Few

Operational steps

1 Put the butter in the pan, boil it over a low heat and turn off the heat.
2 Sift in low gluten flour and mix butter and flour with a rubber scraper.
3 Mix the milk three times.
4 Whole eggs with five yolks.
5 Add the egg juice into the butter batter in succession.
6 Stir the eggs in a hand beater until they are completely uniform and in a flowable paste.
7 Add a little salt and lemon juice to the five proteins and whisk with fine sugar three times.
8 Protein cream hits and pulls up in a big crooked state.
9 Mix the egg yolk paste in fractions.
10 Spread oil paper inside the mould, pour into the batter and slightly fall off the bubbles (10 and 11 steps are disordered).
11 Bake in water bath for 60 minutes at 150 degrees.
12 Turn down and cool off after baking (I didnt do it this time).

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