Cotton cake
By VicentaLakin
Cotton cakes, by definition, are cotton-like cakes that have a very good taste, which are thick, soft, delicate and affordable to the name of cotton. It's good to have a cake-cooked fish in the jam, or it's good to eat directly. The cotton cake is made using an egg-distributed method, without any water, but with dense milk, making the cake taste more plentiful. More specifically, the amount of flour used in this cake is much lower than the normal sponge cake, and this is why it has a “cotton” mass。
Recipe Recommendations
- low-gluten flour 50g
- condensed milk 50g
- oil 35g
- whole egg one
- egg yolk of 3
- protein of 3
- white granulated sugar 50g
- sweetening
- roast
- an hour
- ordinary
Steps for Cotton cake
1
Materials: 50 g of low-banded flour, 50 g of refined milk (sugar), 35 g of oil, 1 full egg, 3 proteins, 3 egg yolk, 50 g of fine sugar
2
It's hot
3
Sprayed flour mixed into a sifted noodles
4
It's in the hot noodle
5
Three yolks and one full egg
6
It's pouring into the 4th hot noodle, and it's evenly mixed up again
7
EIGHT INCHES (20CM) OF KEROSENE
8
The proteins are divided into fine sugar
9
One third of all the good protein to the yellow paste. Lee
10
Scratch it up from the bottom, and be careful not to clutter it, or it'll lead to a smooth-out protein
11
I'm going to put the good pasta back in the protein bowl
12
Smash it evenly again
13
Put the good paste in the oven, wipe it down and shake it out
14
In the middle of a 175-degree preheated oven, 15-20 minutes to the surface of gold. Plugged in with toothpicks and removed no residue from the toothpicks, indicating that the cake was ripe。
15
The baked cake is on the cooling shelf
16
Cut it in half when it's hot and tears out the oilpaperCotton cake Make Tips
1. When mixing the batter, do not stir in a circular motion, otherwise the whipped egg whites may easily deflate.
2. Insert a toothpick into the cake; if the toothpick comes out clean without any residue, it indicates that the cake is fully cooked.