Main ingredients:
Unsalted butter: 36g; Egg yolks: 3; Low-gluten flour: 45g; Fine granulated sugar: 65g.
Auxiliary materials:
Whole egg: 1 (about 50g); Egg whites: 3; Condensed milk: 50g; Lemon juice: appropriate amount.
Flavor: Milk; Process: Baking; Time: Half an hour; Difficulty: Advanced.
Steps for cooking Japanese Cotton Cake
Cut the unsalted butter into small pieces and heat it up. Heat it up over low heat until it boils.
After the unsalted butter boils, immediately add the sifted low-gluten flour (be careful not to burn yourself, remember to wear oven mitts).
Use a hand mixer to stir the mixture until there are no dry flour particles left.
Pour in the condensed milk. You can slowly add the condensed milk to make the batter easier to absorb and stir evenly.
Add one whole egg and three egg yolks, and stir slowly to allow the batter to fully absorb and mix evenly. You can also beat the eggs, and slowly add them in 3-5 times while stirring.
The batter must be stirred evenly and finely.
Add a few drops of lemon juice to the egg whites, and use an electric mixer to beat them at medium speed. After the egg whites are beaten, add the fine granulated sugar in three parts to make the beaten egg whites more stable.
Beat the egg whites until they reach a wet foam consistency, and the tail of the lifted egg white foam should form a slightly curved hook shape.
Add one-third of the beaten egg whites to the batter and stir.
Stir the remaining egg whites together, and fold them in from the bottom quickly to avoid destroying the air bubbles. If the air bubbles are destroyed, the texture of the cake will be affected.
After the batter is stirred evenly and finely, pour it into an 8-inch square mold.
Put it in the oven and bake it at 190 degrees Celsius for 20 minutes (the temperature may vary depending on the oven, so adjust accordingly).
Japanese Cotton Cake is done! You can decorate it according to your preferences, and you can also spread different flavors of jam or cheese in the middle layer.
