HoneyLemonJapaneseSoftCake Electric fryer version.

Honey Lemon Japanese Soft Cake Electric Fryer Version Recipe

Fits 6-inch round or 6 × 6-inch square print (fryer holder print)

🥚 Ingredients (Egg No. 1 - Split Yolk / Egg White)

Yolk batter

1. 3 yolks

2.Rice bran oil 35 g

3. 40 g fresh milk (warm, just warm your hands, not hot)

4.30 g honey

5.Fresh lemon juice 10-12 g (about 2 teaspoons)

6.1 teaspoon grated lemon skin

7.Cake flour 70 g (glide)

8. Salt 1 small handful

Egg white part (Mergine)

9. 3 egg whites

10. Sugar 60 g

11. Cream of Tartar 1 / 4 teaspoon (or use lemon juice for 1 ch)

🔥 Setting up a fryer.

Lined with baking paper, slightly higher than the print edge.

Warm fryer at 150 ° C / 5 minutes

🧁 How to make it (electric fryer)

Mix warm liquid

Mix warm milk + oil + honey. Stir well. (Silky liquid, not layer separated.

🥚 make the egg yolk part

Add egg yolk + salt + lemon skin + lemon juice to the liquid.

People to get along until smooth

🧁 cake flour.

Glide the batter down 1-2 times.

Use someone's hand takraw gently. Just let the powder disappear. Not as a pellet. (Don't be a long person)

🧁 hit Merang.

Beat the egg white until it is rough. Add the cream of tartar.

Gradually add sugar 3 times to get soft peak (soft peak, little curve) together.

1 / 3 Merang Scoop Put in the egg yolk section. Stir it smooth.

Pour back together with the rest of the merang. Use the pie to gently stunt together (do not stir hard).

Pour into print

Pour the batter down, print. Knock gently, chase the bubbles.

Baked in a fryer, placed printed in a fryer.

⭐ cover the print face with foil (not to hit the cake meat).

Bake at 140 ° C / 20 minutes.

Then remove the foil, adjust to 150 ° C / 8-10 minutes.

Czech is cooked using a stick and no batter is attached.

⭐ cake break.

Turn off the fryer, ajar the lid, leave the cake in the pot for another five minutes.

Put it out on the grill. Stay cool.

Refrigerated film wrap for one night. The meat will bounce. Soft, very juicy.

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