Cotton cake
By VicentaLakin
Cotton cakes are still quite different from Twisting and Spongecake practices. It's worth a taste of fragrance, sweet taste, soft like cotton
Recipe Recommendations
- unsalted butter 50 grams
- low-gluten flour 68 grams
- condensed milk 20 grams
- milk 60 grams
- whole egg one
- egg yolk of 4
- protein of 4
- fine sugar 45 grams
- lemon juice a little
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cotton cake
1
Preparation materials
2
One full egg and four full yolks are mixed
3
Butter sugar's called backup
4
The oven 170 degrees preheat butter cut in the milk pot
5
Heated to boiling out of the fire, pouring into sifted powder
6
Smuggle evenly
7
Milk pours in three times
8
加入炼乳，Smuggle evenly
9
Four egg yolks and a whole egg mixture, three or four times
10
Smuggle evenly
11
The proteins are added to the lemonade, the sugars are added three times
12
It's been sent to the point where the egg-beater has a big hook down
13
Take a third of the protein cream mixed with the yolk paste
14
It's roughly even
15
It's the only thing that's going on here
16
It's the same thing
17
The cheese simulator had its oiled cake thrown into the simulator and hit twice。
18
Put it in a dish with water
19
Put it in the lower and middle of the oven. Water bathing. Up and down. 170 degrees, 10 minutes
20
When you're out of the oven, you're coldCotton cake Make Tips
One, butter can be replaced with corn oil, such as corn oil, two, formula can be made with an eight-inch squawk dish, oil paper 3 can be laid, no door can be opened during the baking process, impact expansion and product stability 4, protein can not be overstretched ~5. Refining can be omitted, sugar can be increased to about 60 grams and milk can be increased to 65 grams