Cotton cake

Overview

This cake is really well-deserved, very delicate and delicious. I baked it on a non-stick pan. The bottom layer is as bright and tender as the picture. It is very cute. One piece of cake was quickly eaten by a family of three. This cake has become one of my family recipes.

Tags

• baking
• children
• cake
• afternoon tea
• corn oil
• egg
• low gluten flour
• white vinegar
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Four eggs, three egg whites put together, three egg yolks mixed with one whole egg.

   

2. 2 Beat three egg yolks and one whole egg liquid, then add milk and mix well.

   

3. 3 Pour the corn oil into a small milk pot and heat until it boils, then turn off the heat.

   

4. 4 Pour in the flour and stir evenly to form a hot dough. Stir smoothly.

   

5. 5 Pour in the stirred egg yolk liquid, add salt and beat until smooth.

   

6. 6 Use a whisk to make the egg whites reach wet foam (lift the whisk until the sharp corners of the egg whites hang down slightly)

   

7. 7 Take one-third of the egg white batter and put it into the mixed egg yolk batter. Mix well.

   

8. 8 Pour back into remaining egg whites. Mix well.

   

9. 9 Pour into a non-stick baking pan and knock out any big bubbles.

   

10. 10 Pour hot water into the large baking pan, put it into the small baking pan, and bake in the water bath method at 170 degrees for 10 minutes, then turn to 150 degrees for 50 minutes.

    

11. 11 When the time comes, it will be released.