How to make Nagasaki cake

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  1.Finished product.

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  2. Prepare the materials.

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  3. Beat the whole eggs, 6 whole eggs, two egg yolks, a few drops of lemon juice.

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  4.In the egg-beating basin separated by the outer basin filled with 50℃ hot water, the sugar Add three times and beat the egg beater from low speed to high speed for 5 to 7 minutes.

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  5. Beat until milky white.The texture of the egg paste will not disappear immediately when the whisk stops.

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  6.Sift in high-gluten flour and stir evenly.

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  7.Add milk, olive oil and mirin, stir well.

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  8.Pour into the mold and use a bamboo skewer to stir and defoam.

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  9. Preheat the oven at 160℃ for 3 minutes, place the middle layer, and bake the upper and lower tubes at 160℃ for 15 minutes , then change to 150℃ and bake for 45 minutes.

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  10. Bake out of the oven and let it cook for 1 hour.

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  11. After natural cooling, wrap it in plastic wrap and put it in the refrigerator for 1 hour, then cut it Plate small pieces and take photos.

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  12.One more picture.