Cotton cake
Overview
I haven’t made a cake for a long time, but recently I saw a lot of people making cotton cakes, so I was eager to try it. It's really amazing to say that the same formula, the same dosage, but with a slight change in the operation method, the effect is so different, the color and texture are super delicate and soft, it's really as delicious as cotton. Like!
Tags
Ingredients
Steps
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Prepare the main raw materials
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Pour 35g corn oil into the milk pot and heat until it bubbles slightly, then turn off the heat
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Mix flour and cornstarch and sift into it
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Mix well and set aside
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Beat one whole egg and three egg yolks in a clean container
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Add 30g milk and mix well
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Pour the batter from step 4 into the milk and egg yolk liquid
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Stir thoroughly
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Add a few drops of white vinegar and sugar to three egg whites and beat them with an electric mixer until they form an upright triangle
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Spoon 1/3 of the meringue into the egg yolk paste, stir three egg whites, add a few drops of white vinegar and soft white sugar, beat with an electric egg beater until it forms an upright triangle, and mix well
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Then pour all the egg yolk paste back into the remaining meringue
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Stir into a very fine cake batter
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Line a baking sheet with greaseproof paper and pour the cake batter
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Preheat the oven in advance, set the time to 50 minutes, and the temperature to 160 degrees. Pay attention during the inspection. Cover the surface with tin foil after it is colored
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When the end is near, remove the tin foil and bake for another 2-3 minutes
