Milk cotton cake
By VicentaLakin
in fact, once a few months ago, cotton cake was made, using butter, and remembering what it was at that time, after the final product had been laid cold and then left behind for various reasons. now there's finally time, two in a row, and it's pretty good for the finished product. it's different from the other feeling of twisting and sponges
Recipe Recommendations
- eggs of 4
- condensed milk 50g
- low-gluten flour 50g
- corn oil 35g
- fine sugar 45G
- lemon juice a little
- sweetening
- roast
- several hours
- ordinary
Steps for Milk cotton cake
1
Separate the egg protein from the yolk and place three proteins in a large basin
2
One full egg plus three yolk in a small basin
3
Disperse 3 yolk plus all eggs
4
Add Milk
5
Smuggle evenly
6
Flour is filtered early
7
Put it in the bowl
8
Oil pours into the pot
9
The little fire heats up to a little smoke, and when it closes, it pours into flour
10
Quick mix evenly
11
I'm gonna put the pasta in a smooth omelet before it goes down
12
Smuggle evenly
13
A little lemon juice drops in the protein, and then sugar drops to wet hair
14
Take a third of the protein and add the yolk paste. Medium
15
Flip evenly
16
Back to the protein basin
17
继续Flip evenly
18
I'm going to dump the cake in the six inches
19
Send it into a pre-heated oven at 160 degrees, second inch, and put a boiler full of water on the bottom floor, 160 degrees, 30 minutes, 140 degrees, 30 minutes
20
It's out of the oven and it's ready to eat when it's cold