Cotton cake
Baking is a sweet Kang. That's good. It's fun to bake. Even if you don't like sweets, you often cook them now. When you see that your family and colleagues enjoy eating, you feel happy and fulfilled. However, it always happens that some ingredients will expire if you don't pay attention to them. Oh, it hurts. I spent money on it. The baby told me that condensed milk was due. It was quickly destroyed at once and made into a cotton cake. The water bath method is adopted. After the cake is baked, it will be clear and soft, with milk fragrance and sweetness. You can't do it without tasting one. Fortunately, my spleen and stomach are not good and I am not fat. My cake mold is eight inches. My family would like me to make it bigger. There are only two ordinary eggs, so we add four green shell native eggs.1. This cake contains a lot of condensed milk and sugar. I was afraid it would be too sweet. In fact, it is OK. In this way, I eliminated all the remaining condensed milk.2. Low gluten flour is poured into cooked oil to make hot noodles, so it needs to be screened first.3. The temperature of each oven is different. The baking time and temperature should be increased or decreased according to the spleen of each oven. My is for reference only.4. After coming out of the oven, first lay a large fresh-keeping bag on the baking net, and then flip the cake onto the fresh-keeping bag. The effect of this is to stay cool. Buckle it back with a plate and gently tear off the fresh-keeping bag. There is a cake with a complete skin and a baked net pattern.
Step 1 . Prepare all the ingredients, and weigh the salad oil directly in the milk pan.
Step 2 . Sift the low gluten powder first and set aside.
Step 3 . Heat the olive oil on the induction cooker over a low heat until it is about to boil, and turn off the fire.
Step 4 . Add the low gluten powder that has just been screened and stir it boldly.
Step 5 . Add all condensed milk to the evenly stirred cooked noodles and stir them into a milk paste.
Step 6 . Take two clean, oil-free and water-free mixing barrels and separate the egg yolk and egg white.
Step 7 . Break up the egg yolk,
Step 8 . Add the previous milk paste to the beaten egg liquid,
Step 9 . Use a manual egg beater to draw Z and stir it into a smooth egg yolk paste.
Step 10 . Egg white, squeeze in lemon juice
Step 11 . Beat it with a chef's machine at low speed until it is rough, and then add one-third of the soft granulated sugar.
Step 12 . Then choose the third gear medium speed, and when it is in the fine bubble state, add half of the remaining fine granulated sugar.
Step 13 . Then hit the third gear at medium speed, add the remaining soft white sugar, and send it at high speed until it is hard to foam, that is, lift up the machine head with a small sharp angle, and insert a chopstick into the state that it cannot be inverted.
Step 14 . Add one third of the protein bubble to the egg yolk paste, cut and mix evenly
Step 15 . Then pour the whole bowl of egg yolk paste into the remaining two-thirds of the protein bubble (at this time, the oven is heated up and down at 160 degrees for 3 minutes)
Step 16 . Do not circle, cut and mix into smooth cake paste.
Step 17 . Pour it into the 8-inch mold and shake it to produce large bubbles. I used a toothpick to help.
Step 18 . Pour boiling hot water into the baking pan, about half full, and put it on the bottom layer. The baking net is placed on the penultimate layer, and the mold is placed on the baking net. Heat up and down, 160 degrees, bake for 60 minutes. Adjust the temperature to 170 degrees in another 10 minutes. After the cake is baked, don't take it out in a hurry. Stew it in the oven for about 5 minutes before taking it out.
Step 19 . After coming out of the oven, first lay a large fresh-keeping bag on the baking net, and then buckle the cake upside down on the fresh-keeping bag
Step 20 . As soon as I put it on, it demoulded automatically. I simply removed the mold ring and left the bottom to cool slightly. Then use the plate to buckle it back, and gently tear off the fresh-keeping bag. There is a cake with complete skin and baked net texture.
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