Famous Japanese pastries. Honey cake originated in the ancient Netherlands, when the nobles used it to express the most solemn respect of the host when entertaining envoys.
。 Honey cake originated in the ancient Netherlands, when the nobles used it to express the most solemn respect of the host when entertaining envoys.
Around the 16th century, due to the policy of locking the country in the Tokugawa shogunate at that time, only a few places such as Nagasaki were partially opened as ports for foreign fleets to visit Japan, Dutch merchants who wanted to enter Japan to do business met with the emperor and presented exquisite cakes for the Dutch royal family to entertain guests. The cake's special sweet smell and smooth taste immediately won the emperor's appreciation.
By the seventeenth century, Portuguese missionaries and merchants had also traveled far and wide to Nagasaki. In order to establish friendship with the locals, they adopted the strategy of distributing wine to the nobles and desserts to the commoners, hoping to spread Christianity. This pastry made of sugar, eggs and flour was immediately popular among the people, which is where Nagasaki honey cake comes from.
5 eggs, 3 tbsp sugar, 45 g longan honey, salt, 135 g of gluten flour, 2 tbsp oil, 1 egg yolk, 1 tbsp water, 1 square mold with a side length of 21 cm.
1． Sift the flour 3 times.
2． Separate the egg white yolks of the 5 eggs in two different clean containers.
3． Whisk away with 5 egg yolks and honey.
4． Oil and 1 egg yolk, water in a bowl and stir well.
5． The egg whites of the 5 eggs are whisked with white sugar, which is added twice after the egg whites begin to start to take on the shape of a rooster's tail.
6． Stir the egg yolks and egg whites from steps 3 and 5 well.
7． Sift the flour into 3 sifts and stir the batter evenly without over-stirring.
8． Make a small amount of batter, mix well in a bowl in step 4, and then pour the batter back into the batter in step 7 and mix well.
9． Prepare two sheets of oil paper pads in the mold. Load the batter and let stand for 10 minutes.
10． Preheat the oven at 150 degrees, put the mold into the oven, take it out every 2 minutes and make a circle with chopsticks to let the atmospheric bubbles generated after heating disappear, a total of 3 times.
11． The last time the surface of the flat paste is scraped with a spatula, and then the temperature is raised to 170 degrees in the later stage, the whole process takes about 1 hour.
12． Once out of the oven, put the mold upside down on another baking sheet, and after two minutes, tear off the oil paper and turn the cake back to the front
13． Wait for the Nagasaki honey cake to cool and cut into 2 cm thick slices, rubbing the knife face once each time.