Pineapple-cracked cotton cake
By VicentaLakin
I've been working on how to make a nice soft cake, looking at King's box, and I've decided to try this softer dessert than sponge cake and twilight cake. It's the season of strawberries and pineapple, with fresh strawberries and pre-cooked pineapple sauce, which tastes good, soft, sweet pineapple sour and personal! After a successful wind once before, making cotton cake is more confident than ever! It's much faster than last time, and I think it'll be great to make the bottom cake later
Recipe Recommendations
- low-gluten flour 50g
- butter 30g
- whole egg liquid 50g
- protein of 3
- egg yolk of 3
- condensed milk 50g
- fine sugar 50g
- cream of tartar quarter-teaspoon
Steps for Pineapple-cracked cotton cake
1
Prepare the material, separate the yolk from the egg
2
Cut the butter into small pieces and melt it into a boiler。
3
Get out of the fire and sift low-banded flour
4
Quick mix into butter noodles
5
fall into 50 g of milk and mix it evenly
6
The whole egg fluid and three egg yolk are mixed in several times, evening the noodles and yolk
7
Put the mixed paste aside
8
Add a quarter of turquoise powder to the egg cleaners
9
adding 50 g sugar three times
10
One third of the finished egg is first added to the paste, evenly cut, evenly rolled up from the bottom with a razor, and careful not to mix the wreath, otherwise it is easily caused to burst out the good protein. And then you pour the paste into the rest of the egg clear, and you cut it evenly。
11
Putting the paste in a mold with a grilled piece of paper, so that the paste is evenly distributed, lifting the molds into the table and shaking the bubble。
12
The oven is preheated, mid-level, up and down to 175 degrees, baked for 15-20 minutes, and then baked with a toothpick, which means that the cake is baked if there is no residue on the toothpick。
13
Cut the cake, put it in pineapple sauce, or your own taste。
14
With fresh strawberries, you can startPineapple-cracked cotton cake Make Tips
1. The container for beating egg whites must be free of water, oil, and egg yolk. To make it easier to beat, I added cream of tartar, but you can leave it out if you don't like it.
2. When adding the egg whites to the batter, fold them in. Use a spatula to lift and fold from the bottom until evenly mixed. Be careful not to stir in circles, otherwise the whipped egg whites may easily deflate.
3. I used Junzhi's method, and it turned out really soft~