Castilla Nagasaki (Japanese sponge cake)

Castilla Nagasaki (Japanese sponge cake)

Introduction:

"Kastira Nagasaki was first brought to Nagasaki, Japan by missionaries from Portugal. At that time, it was called" cake from the kingdom of Castilla ". Because of its good taste and wide praise, the people of Nagasaki imitated and made it, and gradually became the characteristic local product of Nagasaki. Kastira Nagasaki's method is similar to sponge cake. Most people will feel that the taste is familiar and strange when they bite it into their mouth. The familiar taste is very special, and the fresh taste will fascinate you 100% ~ "

Production steps:

Step 1: hot water and honey

Step 2: beat the whole egg, sugar into 3 times

Step 3: beat the egg until it is white and thick, and drop some egg paste on the surface. The egg paste can keep its shape for 10 seconds. Then pour in 4 / 5 honey water

Step 4: add the sifted flour and mix well

Step 5: put the batter into the baking pan, shake it twice, and draw back and forth with toothpick to remove the air inside, then put it into the oven preheated to 160 ℃ for 45 minutes, turn off the oven after baking, and put the cake in it for another 10 minutes before taking it out

Step 6: apply honey water on it, then wrap it with plastic wrap, put it in the refrigerator and refrigerate for 2 hours before eating.

Materials required:

Eggs: 5

Sugar: 182g

High gluten flour: 166g

Honey: 5 teaspoons

Hot water: 2.5 teaspoons

Note: 1. Castilla's life is "moisture", must be moist enough, so after baking must immediately spread honey, wrapped with plastic wrap, refrigerated up. 2. When the batter is poured into the baking tray, it's better not to exceed 1 / 2 of the baking tray, because it will expand. If it expands beyond the height of the baking tray, it will expand very much horizontally, and Castilla's appearance should be square and rectangular. 3. Castilla will swell a lot in the process of baking. If it is taken out of the oven immediately, it will collapse more severely, so let it stay in the closed oven for a while and then take it out, so it won't collapse very much.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet