Cotton cake
By VicentaLakin
Cotton cake, you know by name, it's so soft and soft, it's so soft, it's perfect for cotton, it's either jam, cream or nothing, and it's cut off and it's so thin that you can't stop!
Recipe Recommendations
- butter 60 grams
- milk 80 grams
- low powder 80 grams
- eggs of 6
- fine sugar 90 grams
- salt 1 gram
- lemon juice 3 drops
- sweetening
- baking
- several hours
- simple
Steps for Cotton cake
1
Prepare five eggs, separate yolk from protein, one full egg
2
Butter slices in the pot
3
It's hotter than butter
4
When the butter boils, the flour is evenly mixed and made of hot noodles
5
Add a full egg to the shoal of noodles, roll it up and down softly with a rubber razor, then add the other five broken yolks, and so on
6
It's evenly mixed
7
It's made of thin paste in a mobile state
8
The remaining five eggs were added to salt and lemon juice, and the electric omelet was hit at a low speed until one third of the fine sand was added to the fish eye. Sugar
9
Continue to stir the protein to thickness, add a third of the fine sugar to the thicker bubble, and add the remaining one third of the fine sugar to the line when it comes to texture, and continue to stir up a little bit, lift the egg-beater, show the tip of the corner and bend slightly down at the end, it's a dry hair bubble
10
Take a third of the haired protein to the yolk paste
11
And then the mixed paste goes back to the two-third of the old-termed protein paste
12
Pour paste into a viscous paste
13
The oven's 140 degrees preheat. The oven's in the middle for 60 minutes
14
When you're baked, take out the cake and put it on the hanger
15
It's cold, it's cut off, it's edible