Ingredients ?

Egg whites 185g (4 pcs)

Egg yolks 60g (4 pcs)

Honey 20g

Whole milk 20g

Low-gluten flour 100g

Fine sugar 70g

Methods for Oil-free Nagasaki Cake (Not easy to defrost Japanese style) ?

Start preheating the oven, target temperature: 160℃.

Whisk the egg whites until the degree as shown in the picture (the color becomes white and the volume becomes bigger), add the granulated sugar in several times and continue to whisk.

Whipping until the wet foam can pull up the curved hook as shown in the picture.

Add one egg yolk.

Mix well with a whisk.

Add the second egg yolk.

Mix well.

Add one egg yolk at a time, mixing well before adding the next one, and add all of them as shown in the picture.

Add the honey and mix well.

Sift in the low-gluten flour and mix well with a tossing motion.

Add whole milk and mix well.

Turn the cake batter with a spatula to make it even and creamy. Knock the stainless steel bowl on the countertop a few times to shake out the big bubbles inside

Pour the cake batter into the greaseproof paper-lined molds from a certain height.

Shake the mold on the counter a few times to knock out the big bubbles. Bake in a preheated 160°C oven for 35 minutes.

Remove from the oven and drop from a height of 40 centimeters onto the countertop to really get the heat out. Place on a baking sheet to cool.

Scrape the cake with a palette knife to separate the cake from the mold (there is no need to do this if you have greaseproof paper all around).

Pull out the cake and remove the greaseproof paper.

After cooling, cut the cake into slices with a serrated knife.

The tissue is sweet and soft.

Tips

The amount of recipe is just enough to fill the mold, if you don't have the size of the mold, then use the volume of your own mold and the volume of the reference mold to convert ~

Try to use a toast box or other molds to make Nagasaki cake, it is necessary to pad with greaseproof paper in order to release the mold ~

Please don't reduce the sugar arbitrarily, the recipe is oil-free, the sugar is used to moisturize the role of the finished product will be dry when you reduce the sugar ~

This is a good idea, but it's not a good idea to reduce the sugar.