It's been a long time since I've made this Japanese cotton cake, there was a time when I made this cake for three days on both sides, because my son likes to eat it, usually I make one out, it will be extinguished by them both, then I made a parsley with reference to the orange square, I also like the taste, my younger brother also likes it, but my younger brother says it has a strange taste, it's not good to eat, well, the taste of the brothers is still different.This cake is really super soft, a lot of children's shoes call it a yoga cake, and you want to know how soft it is.

WHAT YOU NEED

Ingredients

60 grams of unsalted butter
80 grams of low-fat flour
80 grams of milk
Six eggs
White sugar 80 grams
A little salt.
A little lemon juice

How TO MADE Japanese cotton cake

Steps 1 to 4

1. Put the butter in the pot, boil it on a small fire and turn off the fire.

2. The butter and flour are mixed with a rubber scraper.

3. Add milk to the mixture three times.

4. One whole egg plus five scattered eggs.

Steps 5 to 8

5. Add the egg yolk to the butter dough in stages.

6. Stir until completely uniform and flowing.

7. The five proteins are mixed with a little salt and lemon juice, and the sugar is mixed three times.

8. The protein cream reaches a state of large curved hooks when pulled up.

Steps 9 to 12

9. It is mixed with egg yolk paste.

10. The inside of the mold is covered with oil paper, poured into the paste and then gently knocked off the large bubbles (steps 10 and 11 are confused).

11. Water bath baking, middle and lower layer, 150 degrees baking for 60 minutes.

12. I didn't turn it off this time.

13.