Japanese cotton cake(ri shi mian hua dan gao )

Japanese cotton cake

Introduction:

"Cotton cake, listen to the name to know that the taste of this cake is dense and soft, absolutely worthy of the word cotton, you can spread jam, cream, etc., or nothing, directly cut into pieces to eat, delicate and dense taste with a touch of milk fragrance, absolutely let you stop, it is recommended that novices in the attempt to make a successful Qifeng, then make this cotton cake more effective."

Production steps:

Step 1: cut the butter into small pieces and put it into the pot

Step 2: turn off the heat immediately when the butter boils

Step 3: when the butter is boiling, pour in the flour and stir well to make a hot dough

Step 4: add a whole egg into the hot dough and mix it with a rubber scraper

Step 5: mix well, then add the other 5 egg yolks, and mix well

Step 6: pour in the milk and mix well

Step 7: mix into a flowable batter

Step 8: add salt and lemon juice to the remaining 5 egg whites, beat them with electric beater at a low speed until they show the fish's eye blisters, and then add 1 / 3 of sugar

Step 9: continue to beat until the protein is thick, and then add 1 / 3 of sugar when the protein is thick

Step 10: continue to beat the protein until the lines appear, and add the remaining 1 / 3 of the sugar

Step 11: continue to beat for a short time, lift the egg beater, when there is a sharp corner and the end is bent slightly, it will be dry foaming. If it is too dry, it will appear granular when stirring, and it is very difficult to mix, and the protein is not uniform

Step 12: Take 1 / 3 of the egg white paste into the egg yolk paste, gently mix it up and down, just like Chinese cooking

Step 13: pour the batter into 2 / 3 of the original batter

Step 14: stir evenly with the same method to make it fully integrated into a thick and delicate cake batter (if small bubbles constantly appear during mixing, it means that the protein has been defoaming, resulting in problems such as collapse, retraction, pudding layer, solid taste and so on when baking the finished product. This is the first step to master the heat and mixing flour when blanching the dough)

Step 15: put oil paper on the baking tray and pour in the batter

Step 16: smooth the skin with a scraper, shake it gently to remove the big bubbles

Step 17: preheat the oven to 140 degrees, put a piece of tin foil on the upper layer of the oven, put a baking tray with cake batter in the middle layer of the oven, and bake for 45 minutes

Step 18: when the cake is baked to the last 10 minutes, take out the upper layer of tin foil, make the surface of the cake evenly colored, take out the cake after baking, and buckle it upside down on the shelf

Step 19: after cooling, tear off the oil paper and cut it into pieces. You can also add jam, cream and fruit

Materials required:

Butter: 60g

Low powder: 80g

Milk: 80g

Eggs: 6

Fine granulated sugar: 90g

Salt: 1g

Lemon juice: 3 drops

Note: summarize the following points to be noted: A: in the first step, when boiling butter, you must use low heat. When boiling butter, turn off the heat immediately, pour in flour and stir it to make hot dough. It is easy to mix with protein and will not lead to protein defoaming. This is the key point. Butter can't be boiled too much and flour can't be added without boiling In order to avoid cracking and blackening of the surface of the cake caused by too high temperature, the same water bath method as light cheese cake can be used. The upper layer is put on the grill, and a piece of tin paper is placed on the grill, so as to prevent cracking of the surface. Or, like me, the temperature is set at a low point, and the tin paper is added. When the last 10 minutes of baking is finished, the tin paper is removed and the surface is colored. C: protein is very heavy To beat the protein, the container must be free of water and oil. When white sugar is added, it needs to be added in several times. Each time, it needs to be stirred until the protein and sugar melt, and then the next time is added. If sugar is added once, it will hinder the foaming of the protein, and the protein does not need to be beaten as hard as Qi Feng. As long as you lift the egg beater, the protein presents a sharp angle and appears a bending and drooping state at the end If it is too dry, it will be very difficult to stir with egg yolk, resulting in granules. D: pay attention to the technique when turning the batter, like Qifeng cake, turning from top to bottom, do not make circles, otherwise it will lead to protein defoaming and bubbles. The batter will be fine and thick, and there will not be many small bubbles on the surface If there are many small bubbles in the mixing process, it means that the protein has been defoaming, which will make the cake baking unsuccessful, and the finished product will collapse, retract, pudding layer, and the taste is solid and not soft

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ri Shi Mian Hua Dan Gao