Cotton cake
By VicentaLakin
Cotton cakes are more beautiful than cheesecakes, and they taste soft and soft, and the entrance is ready。
Recipe Recommendations
- low-gluten flour 120g
- corn oil 65g
- milk 65g
- salt 2g
- fine sugar 90g
- eggs of 7
- lemon juice
- vanilla extract 5 drops
- sweetening
- roast
- several hours
- ordinary
Steps for Cotton cake
1
Eggs separate protein from yolk。
2
It's hotter on the corn oil gas stove until it boils down。
3
Put in salt and sugar。
4
Scatter it evenly and sift it down。
5
Smuggle it with eggs and cool it。
6
Add vanilla to the yolk。
7
Smash it evenly and add milk。
8
Smash even again。
9
When the noodles are cooled, the yolk mix is added。
10
The yolk is added several times, each time evenly and then added until the yolk is thick。
11
Add lemonade to the protein。
12
30 laps with an eggbeater and white with a protein plume。
13
Add 30 grams of fine sugar and stir 50 laps。
14
Add 15 grams of fine sugar and stir 50 laps again。
15
Adding the last 15 grams of fine sugar to a hard hair bubble, the protein is thin and smooth, and it's crystallized, and it's got a hard little peak on its head。
16
Water is put in the gold plate and the oven is preheated to 160 degrees。
17
Take a third of the protein into the yellow paste。
18
Flip to thick。
19
And then it's evenly smoothed back into the protein。
20
There's a lot of bumps when they start to flip, and the slow bumps disappear。
21
It's done 50 times。
22
The mold is wrapped in tin paper, and the cake falls into the mold。
23
Squawk down a few times。
24
The oven is preheated and the molds sit on the gold plate for 60 minutes。
25
When it's done, it's on the grid and it's off in three hours。
26
A delicious cotton cake is finished。
27
It's good to have a taste。Cotton cake Make Tips
Cotton cakes are made of hot noodles and water baths, oil boiled and the fire shuts down, moulds are wrapped in tin paper and molds are roasted in water。