Nagasaki

Nagasaki

Introduction:

Production steps:

Step 1: pour the milk, salad oil and soy sauce into a small bowl, heat it at about 60 degrees, stir it while heating, turn off the fire when the liquid temperature in the bowl reaches 37 degrees, and keep it warm;

Step 2: take a basin, beat in the eggs, pour in the powdered sugar and salt;

Step 3: beat the egg beater at a low speed to half a hair, add honey and vanilla essence, and then stir until the batter can flow down in a columnar shape when scooping up, and the trace will not disappear immediately. Take out the egg beater, pour in the sifted high flour, whole wheat flour and walnut raisins, and use a rubber scraper to mix evenly from bottom to top;

Step 4: pour the mixture of milk, oil and soy sauce into the basin and quickly mix evenly;

Step 5: pour the batter into the mold to produce large bubbles;

Step 6: put in the preheated oven, 160 degrees, heat up and down, middle layer, about 30 minutes;

Step 7: take out the cooled cake, turn it over, tear off the baking paper; turn it over after cooling, face up, cut off the four sides with the cake knife (can be omitted), and then cut into small pieces.

Step 8: the whole wheat flour I use is German whole wheat flour, which contains oatmeal fragments and tastes better

Materials required:

Milk: 30g

Eggs: 4

Powdered sugar: 60g

High gluten flour: 90g

Whole wheat flour: 20g

Walnut: right amount

Moderate amount: raisins

Salad oil: 30ml

Soy sauce: 6 g

Salt: 1 / 4 teaspoon

Honey: 20g

Note: if heated directly, the oil will explode, so water proof heating

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet