Chinese Food
Delicate and soft Japanese cotton cake with barley like leaves
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I wanted to make the cotton cake a long time ago, but I didn't do it. I made the ancient cake twice before I started. I always thought it was a kind of thing. I found it was slightly different. First of all, I had to scald my face. I had to take a water bath to make the ancient cake. It would be successful. Second, the formula would be different. I would add two whole eggs to the yolk paste, and the amount of powder would be relatively small The flavor of the egg is stronger and soft like cotton, and it's like cheese cake. It's rustling and very delicate. It's ready to be eaten by the elderly and children
Cooking ingredients
Cooking Steps
Step1:Prepare materials for weighing. Separate the yolks and whites of 6 eggs. Mix 6 yolks and 2 whole eggs in a bowl. Add milk.
Step2:Mix wel
Step3:Put the vegetable oil basin on the gas stove, turn on the small fire and heat it until it slightly ripples and turns off the fire (the oil temperature is controlled between 7580 ℃
Step4:Sift the flour mixture into the hot oi
Step5:Mix well with egg puf
Step6:After the dough is cooled a little, pour in the yolk liquid several times. Stir well. Pay attention to mix well every time and then pour it into the next time. Use the eggbeater to mix it into a fluffy batter like yolk batter.
Step7:This is the state of the batter. Delicate, smooth and glossy. Lay the yolk batter aside. Start beating.
Step8:Add lemon juice, salt and sugar into the egg white to beat it to this extent. That is to say, when there is a big hook when lifting the egg head, it is OK.
Step9:Add a third of the protein to the egg yolk paste. Mix it evenly by turning it over.
Step10:Pour the batter back into the albumen basin and continue to mix evenly.
Step11:Pour the batter from a high place. You can get rid of the big bubbles. Shake the mold a few times to smooth the surface. Drop the mould from a high place and shake twice.
Step12:Preheat the oven 150 degrees in advance. Place the baking tray in the bottom layer. Pour 23cm of cold water into the baking tray. Put the mold on the bottom second layer of baking net. The middle and lower layers of the oven are about 150 ℃ for 80 minutes. In the last 5 minutes, remove the baking tray under the baking net to prevent the bottom from wetting.
Step13:Shake the mold twice after the furnace is discharged. Shake out the internal hot gas to prevent the retraction. Remove the cake from the mold immediately (gently and carefully when demoulding). Uncover the oil paper around. Let it cool and cut into pieces.
Step14:Naughty breakfast today - barley like leaf Japanese cotton cake, pistachio, barley like leaf milk.
Step15:Deliciou
Step16:Deliciou
Step17:Deliciou
Cooking tips:1. My mold is Yangchen square 8-inch non stick mold 218 * 218 * 79mm. 2. If it is not for non sticking and heightening the mold, cut the cardboard on the four sides of the mold before making. Cut the oiled paper according to the size of the mold. Cut the cardboard according to the size. Put it between the oiled paper and the mold. The cardboard on the four sides of the mold helps the cake climb. It tastes more dense. 3. Keep in mind that the basin containing chicken protein must be free of oil and water. 4. Put out the oven to cool and cut into pieces. You can use the cake to brand a pattern on the surface of the cake. It looks more delicate. 5. The eggs added to the oil are best at room temperature. Milk is also warm. 6. The heating water in the baking tray should be fully added at one time. Do not open the oven door during the baking process. The cake body will shrink when it is cold. 7. I added 6G barley leaf powder. The color is not too deep. You can add more if you like. Or you can't use low powder instead of the original flavor. There are skills in making delicious dishes.
