Come on~ let's make some delicious cakes! Everyone's familiar with Nagasaki cake, and today Cai Cai is making it into tiny paper cupcakes. Using a double-layer water bath method, the texture is delicate and the taste is soft; they're also incredibly delicious chilled! Let's try this classic cake together!
Materials
A cake as soft as a cloud | The recipe for Nagasaki cupcakes is here! Instructions
First, prepare the ingredients. Separate the egg whites and yolks beforehand. The bowl for the egg whites should be free of oil and water. You can freeze the egg whites in the refrigerator. Put the butter in a small saucepan and heat it over the lowest heat until small bubbles appear. Then turn off the heat and let it sit for a minute or two until the butter is about 80-90 degrees Celsius.
Next, add the sifted cake flour to the butter and mix well with a spatula.
Add milk and mix well with a spatula.
Add the egg yolks and salt.
Mix thoroughly with a spatula.
For a smoother texture, you can sift it once.
Cover with plastic wrap to prevent it from drying out, and set aside for later use.
Before whipping the egg whites, preheat the oven. Place a baking pan filled with water on the bottom rack of the oven, and a wire rack on the middle rack. Preheat the oven to 160 degrees Celsius. Add a few drops of lemon juice or white vinegar to the egg whites, then add granulated sugar and whip until the meringue has clear lines and is smooth. When you lift the whisk, the egg whites should form soft, large, droopy peaks.
Add about 1/3 of the meringue to the egg yolk mixture and fold it in gently with a spatula.
Pour the mixed egg yolk mixture back into the remaining meringue and fold it in gently until combined.
A smooth, non-deflating cake batter.
Transfer the prepared cake batter into a piping bag.
Squeeze the mixture into the mold lined with parchment paper, filling it about eight-tenths full, and remove any large air bubbles from the surface.
Place the baking rack directly in a preheated oven, with the water bath underneath, to bake using a double-layer water bath method. Bake at 110 degrees Celsius for 20 minutes, then at 135 degrees Celsius for 25 minutes, and finally at 170 degrees Celsius for 5 minutes. These times and temperatures are for reference only and should be adjusted according to your oven.
The scene is incredibly heartwarming.
After baking, gently tap the mold to release the hot air, then lift the paper cupcake out and place it on a cooling rack to cool slightly.
They're all so cute.
It does not shrink, collapse, or peel.
It has a smooth and creamy texture with an incredibly rich milky flavor.
It's super delicious, come and check it out!
A cake as soft as a cloud | The recipe for Nagasaki cupcakes is here! Tips
Heat the butter until small bubbles appear, then let it sit for a minute or two until it reaches approximately 90 degrees Celsius. Egg size and weight may vary, so it's recommended to weigh them beforehand. Whip the egg whites to stiff peaks, slightly softer than the peaks of a chiffon cake but slightly firmer than the hook of a Swiss roll. The time and temperature figures are for reference only and should be adjusted according to your oven.
