Secrets of cooking Japanese cotton biscuit
These small secrets will help you achieve the perfect result, even if you are far from the title of experienced culinary.
Japanese cotton biscuit gentle, melting in mouth, like butter! He is so perfect that he does not need creams or any other additions. These small secrets will help you achieve the perfect result, even if you are far from the title of experienced culinary.
As a rule, the Japanese biscuit includes egg whites and yolks, sugar, honey, wheat flour and milk. Sometimes among the ingredients you can also meet cream CHIZ, cream or butter. Ideally, he should succeed in fluffy, air and at the same time wet as an omelet.
Before cooking biscuit, be sure to get eggs from the refrigerator. Egg proteins must be room temperature. They also should not have yolk residues. Whip the proteins with a mixer in one direction, on medium turnover. No need to seek too dense consistency. The main thing is to "expel" large air bubbles - the biscuit should turn out to be fine-sized in the context.
One by one add yolks to the protein mass. Stir all with a blade with circular motions in the same direction as proteins. It is important. Proteins will become cream and slightly silky.
Wheat flour, honey and milk add to the mass gradually, stirring a spoon in one direction. Shoot several times the bowl about the table, getting rid of large air bubbles.
To biscuit passed uniformly,On the sides of the form, put foil limiters or parchment paper.
Japaneseprepare biscuit in a water bath. To do this, take a shallow heat-resistant dish and fill it with 1.5 cm with water. Heat the oven to 160 ° and put in it a dish with water. Leave it there for a few minutes. Then lower the dish on the bottom shelf of the oven and put a form with the dough there. Bake a biscuit for 30 minutes. When the time expires, turn off the oven, but do not remove the biscuit. Leave it there for an hour without opening the door.
Ready biscuit must be cooled to room temperature. Put it into the refrigerator for several hours. We do not advise you to eat biscuit hot or even a little warm. It will taste like a sweet omelet. It is in the refrigerator that the biscuit acquires its delicate structure and silky taste.
And, finally, the bonus. SimpleRecipe for the right Japanese biscuit:
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