Nagasaki honey cake is Japan's more famous cake, the most famous point is Fukushaya's Nagasaki honey cake, many friends like to buy some back to japan when traveling to Japan to give friends a hand gift, Abao's friends from Japan also brought a Nagasaki honey cake to Abao, the family are very fond of it, look up the recipe of this cake on the Internet, there are multiple versions, so they compared the ingredient list on the outer packaging, made a Nagasaki honey cake that they think is closer to the original version to share with everyone as a reference.
Nagasaki honey cake from Fukusaya
Fukusaya Nagasaki honey cake label
ingredient:
1, eggs, it is said that Fukushaya recommends the ratio of 5 egg yolks with 3 egg whites, which is the famous ratio of five three burns. About 170 g of egg yolk, egg white: 180 g
2, High gluten flour, sifted and set aside, about 140g
3, white sugar: 150g, white sugar cotton sugar can be, if the raw materials at home are more professional, you can use young granulated sugar, which is often said in baking fine granulated sugar.
4, coarse sugar: 25g, used to lay the bottom, did not buy, so use white sugar after sieving the above coarse part instead.
5, Hot water: 35g
6, water or honey: 35g packaging ingredients are not honey, so you can use water, really no can not use, A Bao this time did not add.
Step 1:
If there is a special Nagasaki honey cake mold is best used, here is a brief introduction to the Nagasaki honey cake mold, is a removable square wooden frame of wood, mainly the use of wood heat transfer slowly and evenly, so that the cake slowly baked up, so as to form a flat surface, will not be like a metal mold in the middle bulging up.
If there is no special mold, the four sides of the metal mold can also be wrapped in thick cardboard to imitate the wooden mold, and then the oil paper is laid on all sides and the bottom edge.
Pad mold around
Step 2: After knocking the egg open, separate the egg whites from the egg yolks, remember not to mix the yolks in the egg whites, which will affect the whisking of the egg whites.
Egg whites and egg yolks
Step 3: Add a small amount of white sugar to the egg white, whisk at low speed, pay attention to adding in batches and simulating the situation of manual dispatch, each time you can't hear the sound of granulated sugar, then add granulated sugar to continue to whip, whisk until the egg white is between wet foaming and dry foaming.
Add white sugar to whip, here with cotton white sugar
Protein passes the final state
Step 4: Add the egg yolks to the beaten egg whites in batches and stir well at low speed so that the egg paste becomes uniform.
Add the egg yolks
Stir to combine
Step 5: Sift the flour into the egg paste, stir by hand, and stir until you can't see the dry powder.
flour
Sift the flour
Sift in the egg paste
Step 6: Use a rubber spatula to stir the batter until the batter starts to get a little thinner, flowing and shiny.
Stir until fluid
Step 7: Sprinkle coarse sugar on the bottom of the mold and inject the batter into the mold, vibrating the mold or gently scratching with a toothpick to remove the bubbles.
Sprinkle sugar on the bottom
Inject batter
Step 8: Preheat the oven up and down for about 210 degrees Celsius for more than 10 minutes, put the mold containing the batter in, turn on the hot air, if the oven does not have this function, the surface color will be lighter, and then bake for about 10 minutes until the surface is fully colored.
Place in the oven
Bake at high temperatures
Step 9: Remove the cake, cover the mold surface with tin foil, and put it back in the oven, the oven temperature turns to about 160 degrees Celsius, continue baking for 45 minutes, depending on the size of the mold, the standard wooden mold will take about an hour.
Cover tin foil
Step 10: After baking the cake, the cake is inverted and demoulded, then cooled for about 10 minutes, wrapped in plastic wrap, and refrigerated in the refrigerator for about 12 hours or more, this is to use the heat to make the cake achieve a wet and sticky special taste.
Release from the mold
cooling
Wrap in plastic wrap for refrigeration when warm
Step 11: Cut the cake into slices after refrigeration and enjoy it, it tastes really good.
Finished facets
Fukusaya Nagasaki honey cake cut
Here to say about the cutting method, usually for the sake of beauty, the four corners are first removed, and then cut into strips to get the square Nagasaki honey cake.