[food fashion arena baking competition area]: a classic cake with flavoring liquor -- Nagasaki cake

[food fashion arena baking competition area]: a classic cake with flavoring liquor -- Nagasaki cake

Introduction:

"Wei Lin plays an important role in Japanese cuisine. Many delicacies are embodied by it. Without it, there will be no taste. For example, Japanese shouxishao and niujingfan. I've always been curious about the taste of Nagasaki cake. It's a cake with high flour and Weilin. What's the taste? The finished product is very delicate and even, fluffy and soft, slightly elastic, and wetter than sponge cake, and not as sweet as expected. In addition, youweilin helps eliminate the egg smell, and honey moistens and enhances the color, which is very delicious. "

Production steps:

Step 1: cut the oil paper of the size of wooden mold and put it on the baking tray covered with tin paper.

Step 2: separation of egg yolk and protein.

Step 3: 40 grams of sugar into the yolk basin, stir with eggs until even, sugar all melt.

Step 4: add honey, Weilin and corn oil and stir well.

Step 5: sift the high gluten flour three times and pour it into the basin.

Step 6: stir evenly to form ribbon like egg yolk paste.

Step 7: add 40g fine sugar in three times, and beat with medium speed.

Step 8: beat until dry foaming, about 9.

Step 9: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 10: pour back the protein, quickly cut and mix well.

Step 11: pour in the wooden mold, about 3 / 4 full, and use a bamboo stick to mark "Z" to eliminate large bubbles.

Step 12: preheat the oven 180 degrees, bake the middle and lower layers for 10 minutes, color the cake and cover it with tin foil; cool the oven to 170 degrees and bake for 40-45 minutes.

Step 13: after taking it out, buckle it on a flat and heat-resistant preservation film immediately.

Step 14: cool the cake as a whole, take off the mold, tear off the oil paper on the cake and cut it into pieces.

Materials required:

Eggs: 4

High gluten flour: 66g

Honey: 20 ml

Corn oil: 20 ml

Weilin: 20 ml

Sugar: 70g

Precautions: 1. In fact, the making of Nagasaki cake is very simple, it is nothing more than whole egg and divided egg. The method is exactly the same as sponge, Qi Feng. The difference lies in the flavoring of Weilin. In my opinion, Weilin is a Japanese flavoring wine, similar to our cooking wine. To remove the fishy smell of eggs makes the cake smell more fragrant and pure. If you can't buy Weilin, you can try some cooking wine. 2. Nagasaki cake is traditionally made of wooden frames. Wood is a conductor with slow heat transfer. It is made of wood frame, similar to slow stew over low heat. Together with Weilin, it can stimulate the mellow taste of the finished product.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet