Cotton cake

Cotton cake

Introduction:

"Cotton cake, as the name suggests, is a cake like cotton. It tastes very good, dense, soft and delicate, which is worthy of the name" cotton ". It's great to make a cake, roast fish with jam, or eat it empty. This kind of cotton cake is made by the method of separating eggs, without adding any water, only adding thick condensed milk to make the cake taste more rich. What's more distinctive is that the amount of flour used in this cake is much lower than that of ordinary anhydrous sponge cake, so it has the texture of "cotton."

Production steps:

Step 1: Ingredients: 50g low gluten flour, 50g condensed milk (containing sugar), 35g oil, 1 whole egg, 3 protein, 3 egg yolks, 50g sugar

Step 2: heat the oil

Step 3: put in the sifted flour and mix well to form a hot dough

Step 4: pour condensed milk into the dough and stir well

Step 5: separate three yolks and one whole egg

Step 6: pour into the hot dough in 4, stir well again to make egg yolk batter

Step 7: spread oil paper on 8 inch (20cm) square baking tray

Step 8: add the protein into the granulated sugar

Step 9: add 1 / 3 of the protein to the egg yolk batter

Step 10: use a scraper to stir evenly from the bottom up, pay attention not to stir in circles, otherwise it is easy to cause the protein defoaming

Step 11: pour the batter back into the protein bowl

Step 12: stir well again to make a batter

Step 13: pour the batter into the baking pan, smooth and shake out large bubbles

Step 14: put in the middle layer of the oven preheated at 175 ℃ and bake for 15-20 minutes until the surface is golden. Stick the toothpick into the cake. If there is no residue on the toothpick after taking out the toothpick, it means that the cake is ripe.

Step 15: flip the baked cake onto the cooling rack

Step 16: tear off the oil paper while it's hot, cool it and cut it in half. Spread jam on the middle and then cut it into small pieces

Materials required:

Low gluten flour: 50g

Condensed milk: 50g

Oil: 35g

Whole egg: 1

Yolks: 3

Protein: 3

White granulated sugar: 50g

Note: 1. Do not stir the batter when mixing, otherwise it will easily lead to protein defoaming. 2. Stick the toothpick into the cake, and there is no residue on the toothpick after taking out the toothpick, which means that the cake is ripe.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet