Cotton cake
By VicentaLakin
Soft cotton cakes – cotton cakes combined with traditional wind, sponge cakes – Cracky chocolates and thin, soft, delicate cotton cakes combined – sweet tastes with sour black gallons, better tastes and full
Recipe Recommendations
- low-gluten flour 50g
- condensed milk 50g
- butter 30g
- whole egg liquid 30g
- protein of 3
- egg yolk of 3
- fine sugar 20g
- digestive cake 2 small packets
- blackcurrant 20g
- dark chocolate 50g
- sweetening
- roast
- several hours
- senior
Steps for Cotton cake
1
Butter is cut into small blocks and the water is warmed to boiling。
2
The flour was immediately poured into the sift, the fire was shut, and it was quickly broken into the butter shoal。
3
Boiled milk in the butter-hot noodles, evenly mixed。
4
30g full egg fluid and three yolk are evenly mixed。
5
Join the mixed noodles and mix them evenly again。
6
Protein is divided into fine sugar, which is mixed into a wet hair bubble that can pull out a little hook。
7
Put a third of the texture in the yolk paste, and double it from the bottom with a razor. Put the mixed pasta back into the protein bowl and then double it into a cake paste。
8
It's starting to make a pie: melt the butter, add crushed cookies, then cut black gallons, and mix evenly。
9
Put the pasta into the mold, and only half the weight of the mold, and add a proper amount of pie。