/kloc-In the 6th century, because the Tokugawa shogunate adopted a closed-door policy, only a few places, such as Nagasaki, were partially opened as ports for foreign ships to visit Japan, so Dutch businessmen who wanted to do business in Japan paid a special visit to the Emperor and presented exquisite cakes to the Dutch royal family to entertain distinguished guests. The special sweetness and smooth taste of the cake immediately won the appreciation of the emperor.
/kloc-in the 0 th and 7 th centuries, Portuguese missionaries and businessmen also crossed the ocean to Nagasaki. In order to establish friendship with local people, they adopted the strategy of distributing wine to nobles and desserts to civilians, hoping to spread Christianity. This cake made of sugar, eggs and flour immediately became popular among the people, which is the origin of Nagasaki honey cake.
Nagaski Castela
material
Low flour 108.9g, egg yolk 108.9g, sugar 82.8g, honey 9g, coffee liquid 22.5g and manna liqueur 2.5t,
Maltose 9g, salt 1. 17g, protein 127.8g, butter 34.2g and vegetable oil 9g.
1. Beat the egg yolk evenly, add sugar, honey and water malt (heated in water bath to melt), beat the salt evenly, put the egg basin on warm water, and continue to send it to the state where the trace does not disappear (high speed-> Medium speed) (test the temperature by hand, and take out the warm water when the temperature of the egg liquid reaches about 40 degrees)
2. Add coffee concentrate and wine to continue to pass the time at a low speed 1 min (I use coffee powder and hot water as coffee liquid about 1: 1).
3. Freeze the egg white until it is slightly frosted, take it out and beat it at medium speed for about 7 minutes, then add sugar in three times until it hardens and bubbles (Figure).
4. Add1/2 protein into the egg yolk paste and stir well.
5. Sieve the powder, spread the powder in the left and right direction with a wooden spoon or scraper, and stir evenly (the powder is sieved twice in advance, and then the egg paste is sieved).
6. Add the remaining protein and stir well.
7. Heat butter and vegetable oil to 70~80 degrees, add a small amount of batter (oil is about 2 times the amount of batter) and stir evenly.
8. Pour back the batter and gently stir well.
9. Pour the batter into the mold covered with oil paper from a height (defoaming effect), draw 3~4 times with chopsticks in the middle (I drew Z), and gently drop 2~3 times from a height of 3cm.
10. Preheat 180 degrees, bake 10 minutes, cool to 160 degrees, and continue baking for 27-30 minutes.
1 1. Tap it gently immediately after taking it out (it can dissipate the heat inside the cake instantly and prevent the cake from collapsing). After demoulding, the surface of the brush melts butter, hangs upside down to a slight temperature, and keeps it in a sealed container for one day, which will make it taste better.