Cotton cake
By VicentaLakin
Recipe Recommendations
- eggs
- low-gluten flour 110 grams
- corn oil 90 grams
- milk 100 grams
- sugar 86 grams
- lemon juice 3 grams
- light cream 150 grams
- sweetening
- roast
- several hours
- senior
Steps for Cotton cake
1
Eight eggs, protein yellow separated。
2
Ninety grams of corn oil heated to 70 degrees。
3
Fall into 110 grams of low-banded flour。
4
Smash even。
5
Flour has been pasted, so don't worry about mixing。
6
Add another 100 grams of milk。
7
Smash even。
8
Down eight yolks。
9
再次Smash even。
10
The yolk paste is fine. It's a rare state。
11
Eight proteins frozen for a few minutes, adding 80 pieces of sugar。
12
Three grams of lemonade。
13
The egg-pumper is on and off。
14
Protein's got a big twist that can shake and not drop。
15
Take a third of the protein cream to the yolk paste。
16
Flip evenly。
17
再全部倒入剩余的蛋白霜中，再次Flip evenly。
18
The cake is good, the paste is glamorous and the egg beater is extracted, and the dripped paste feels stacked。
19
twenty centimeters high in the oven (28 x 28)。
20
Blow out the bubble。
21
Put it in a pre-heat oven (a pot of warm water underneath)。
22
Middle, 150 degrees, 60 minutes。
23
Get out of the oven a little bit。
24
With a dry net, buttons, stripes。
25
Rip out the oilpaper。
26
Half-cut。
27
150 grams of light cream and 6 grams of sugar, distributed to 9。
28
Squeeze cream on the back of the cake。
29
Flatten, two cakes fold。
30
Just cut the pieces。
31
Okay。
32
The organization is delicate, soft。
33
Here's a map. Try it。