日本棉花蛋糕 Japanese Cotton Cake

Copy from ： 南海姑娘 Alice Lee Kitchen

我觉得这比海棉蛋糕更好吃

而且煮过的牛油加入蛋黄拌匀的方式

蛋糕体质效果会更好

材料Ingredients: 

牛油60克 

低筋麵粉80克

淡奶80ml

全蛋1隻

蛋黄5隻

蛋白5隻 

砂糖 90克

鹽 少許

60g butter

80ml evaporated milk 

80g cake flour 

1 whole egg

5 eggs yolk

5 eggs white

90g sugar 

salt a dash

預熱焗爐至160度

牛油置煲中以慢火煮滾後熄火，加入低筋麵粉拌勻

再下淡奶及1隻全蛋和5隻蛋黃慢慢攪拌至完全混合均勻

将蛋白打至湿性发泡后

加入塔塔粉和糖打至拿起搅拌器尾端呈现尖挺

先拌入1/3的蛋白霜进蛋黃面糊

然后再把面糊倒回剩余的蛋白霜里拌匀

preheat the oven to 160C

melt the butter in a pan 

turn off the heat and add in flour

then add in milk, whole egg and egg yolk and mix well

cream the egg white until fluffy 

add in sugar and cream until stiffly 

add the some egg white mixture into the egg yolk mixture mix well

then pour all into the balance of egg white mixture and mix well

然後倒入已垫托盘的纸杯六七分满

(也可以倒入长方形或圆形的烤盘)

我还撒上了一些干椰丝(味道更棒)

放入已预热烤箱160度，烤大约25-30分钟 

scoop into the prepared cupcake about 70% full

(you can pour it into a round or square baking pan)

I even sprinkle some desiccated coconut on top (it taste even better)

bake at 160C for about 25-30 minutes 

出爐後並馬上移出倒放在鐵架上待涼

蛋糕切成兩片，搽上奶油忌簾或水果果酱將它夾起即可

cool the cake on a cooling rack 

cut the cake into half and 

spread with butter cream or fruits jam