Heart-shaped cotton cake

Overview

Cotton cake is as soft as cotton, with a light cheese texture, delicate, tender, and melts in your mouth!

Separate the 2 egg whites and egg yolks and place them in water-free and oil-free containers. Add 1 whole egg to the 2 egg yolk containers and mix well
Sift the flour in advance and prepare it
Cut 30 grams of butter into small pieces and put it into a small pot, cook over high heat until it boils and remove from the heat (the butter will be smoking)
Pour in the sifted low flour and stir quickly to form a hot dough, then add 40 grams of milk
Use a manual egg beater to stir evenly
Add the beaten egg yolk paste in portions and mix evenly
Add a few drops of lemon juice to the egg whites, add 30 grams of sugar twice and beat until the egg whites form dry foam (lift the egg beater, if the egg whites have sharp corners with slightly curved hooks, they will form dry foam)
Add 1/3 of the meringue to the egg yolk paste and mix evenly. Do not stir in circles to avoid defoaming of the egg whites
Add all the remaining meringue to the egg yolk paste and stir evenly. Do not stir in circles to avoid defoaming of the egg whites
Pour into a heart-shaped mold and knock out any air bubbles
Put it into the preheated oven, use the water bath method, put a baking pan on the lower layer, fill the baking pan with hot water, put the mold in the water, bake at 145 degrees for 50 minutes, turn the heat up and down to 155 degrees, bake for 15 minutes, simmer in the oven for 5 or 6 minutes before taking it out, no need to invert, remove from the mold after cooling
Finished product pictures
Finished product pictures