Cotton cake

Cotton cake

Introduction:

"It's a very delicious cake, but it's also very difficult to make. In the process of making, great attention must be paid to the degree of protein dispersing, the method of mixing egg yolk, the baking temperature, etc. slight carelessness can easily cause the cake collapse, retraction, pudding layer, solid taste and other problems. It is suggested to try this cake again after making ordinary Qifeng cake and sponge cake, otherwise it is easy to fail. "

Production steps:

Step 1: first, separate the yolk and protein, mix the three separated yolks and one whole egg well, and put the three separated proteins into the refrigerator for storage! Cut butter into small pieces, heat over low heat until boiling, turn off heat

Step 2: turn off the heat, immediately add the sifted low gluten flour and mix well

Step 3: mix well, add condensed milk and continue to mix well

Step 4: add the mixture of whole egg and three yolks in 2-3 times, stir well and set aside

Step 5: now it's time to process the protein. For the protein of three eggs, drop a few drops of lemon juice, add fine granulated sugar in three times, and beat the protein to the wet foaming state

Step 6: add 1 / 4 of the beaten protein into the batter and mix evenly with a scraper

Step 7: mix well and pour back into the remaining beaten protein

Step 8: cut the batter from the middle with a scraper, and then mix it by turning it from the bottom

Step 9: pour the mixed batter into the baking pan, preheat the oven at 165 degrees, bake in the middle layer for 10 minutes, then move to the lower layer, continue to bake for a few minutes, and bake the cake until the surface is golden

Step 10: take out the buckles and cool them on the drying rack. After cooling, you can handle all kinds of food

Materials required:

Low gluten flour: 40g

Condensed milk: 40g

Butter: 30g

Fine granulated sugar: 45g

Whole egg liquid: 1

Egg yolk: 2

Protein: 2

Salt: a little

Lemon juice: a little

Note: 1 the first step is to boil the butter over low heat. When the butter boils, pour in the flour immediately. At the same time, turn off the heat and stir. Through this step, the flour is made into hot dough, and the egg yolk batter is easy to mix with the protein, which does not make the protein defoaming. In this step, you can stir the dough in circles without worrying about the gluten effect on the taste. 2. The wet foaming state of protein is basically to form a beautiful hook when lifting the egg beater. 3 to judge whether the cake is ripe or not, you can insert toothpick into the inside of the cake, and take it out. If it is not wet, it indicates that the inside is ripe. 4 in the middle of the cake can be sandwiched with your favorite jam, cream or chocolate butter, peanut butter and so on, taste better, if you do not clip anything, eat directly is also very delicious. Finally, I wish you success.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet