Cotton cake 6 inches


Cotton cake 6 inches

Food Material List

  • 1 Low-gluten flour 50g
  • 2 butter 40g
  • 3 milk 40g
  • 4 Egg 4
  • 5 sugar 40g
  • 6 Lime or vinegar 1-2 drops
  • 7 salt 1g

Operational steps

  • 1 Eggs are separated. Containers must not contain water or oil.
    Cotton cake 6
  • 2 Sprinkle egg yolk with 40 ml milk
    Cotton cake 6
  • 3 After melting butter in a pan, add starch at warm temperature (not too hot, otherwise it will coagulate, turn off the fire immediately when bubbling and pour starch again)
    Cotton cake 6
  • 4 Pour starch into butter and stir into hot noodles.
    Cotton cake 6
  • 5 Then add the milk and eggs. Add 1g salt as it is added (no particles)
    Cotton cake 6
  • 6 Whisk the egg liquid, add sugar three times, and the other way round.
    Cotton cake 6
  • 7 A drop of lemon or vinegar is used to remove the fishy smell of the protein. The protein is dried until it is dry. Sugar is added three times. The protein will not move in the container.
    Cotton cake 6
  • 8 Stir in a small spoonful of protein first
    Cotton cake 6
  • 9 Pour in the rest of the protein, continue to mix and stir, do not stir in circles, and do not stir for too long, so as not to defoam and foam.
    Cotton cake 6
  • 10 Put it in the bottom of the oven, wrap the mould with tinfoil, and put the baking tray in water (forgetting to pat). Preheat the oven 170 10min. 150 40min first.
    Cotton cake 6
  • 11 On the inverted grid, cooling for about 1 hour, demoulding (a bit ugly)
    Cotton cake 6
  • 12 Soft ~Friends say its delicious
    Cotton cake 6

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