Cotton cake

1

Butter cut in the eggbath, and the fire boiled

2

Scanning low-banded flour into the eggbath and out of the fire

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Then you pour it in, and you mix it evenly

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mix two yolks with 30 g of egg fluid

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Into a well-prepared noodle, mixed into a yellow noodle

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50 g fine sugar was added to the protein three times, with an electric omelet to the wet hair bubble

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Take a third of the protein cream and pour it into the yolk paste

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The good pasta is pouring back the protein cream. Lee

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Scratch it to make cake

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The grill is wrapped in tin paper

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I'll dump the cake in the oven

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Microshocks, preheat 175 degrees, mid-level, fire, 20-25 minutes

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The baked cake is put on the dryer, the tin paper is torn down, the cold cake is torn down, a layer of jam is to be cut into small pieces, so you can share it with your family

Precautions: 1. This is a very delicious cake, but it is also quite difficult to make. During the process, you must pay close attention to the stiffness of the egg whites, the folding technique when mixing the egg whites and yolks, and the baking temperature. Slight carelessness can easily lead to issues such as the cake collapsing, shrinking, forming a dense pudding-like layer, or a texture that is not fluffy. It is recommended to try this cake only after you can make ordinary chiffon or sponge cakes without any problems, otherwise it is very likely to fail. 2. In the first step, melt the butter over low heat. Immediately pour in the flour once the butter boils, turn off the heat, and stir. This step creates a scalded dough, which ensures the yolk batter mixes easily with the egg whites without deflating them. You can stir in circles when making both the scalded dough and the yolk batter; do not worry about the dough becoming tough due to gluten formation. 3. You can fill the middle of the cake with your favorite jam, but it is also delicious to eat plain without any filling.