Condensed milk cotton cake

Overview

This condensed milk cotton cake is soft in body and light in taste. Its texture is as delicate as light cheesecake, but its calories are much lower than light cheesecake. I collected some cotton cake recipes from Meitian and combined them with everyone’s methods to make slight adjustments to the recipe. I quite like the taste and appearance! Especially after being refrigerated, it will be cool in the mouth, soft and delicate, very suitable for the hot summer ~

Tags

• baking
• children
• afternoon tea
• birthday
• condensed milk
• corn oil
• egg
• low gluten flour
• sugar
• unsalted butter
• white vinegar
• milk

Ingredients

Steps

1. 1 Distribute 6 eggs like this: 5 egg whites in one basin, 5 egg yolks and 1 whole egg in another basin. There is no oil or water in the basin.

   

2. 2 Heat the corn oil and butter in the microwave over medium heat with the lid on. Pay attention to the gap in the lid and do not snap it shut. This step can also be done in a pot, the purpose is to heat the oil.

   

3. 3 Sift the low-gluten flour twice in advance, then sift it into hot oil and blanch it, and mix it into a smooth oil batter without particles. The mixed oil batter is very hot, set aside to cool.

   

4. 4 Add a few drops of lemon juice or white vinegar to the egg whites, add sugar in three times, make a small curved hook, and then put it in the refrigerator.

   

5. 5 Using a whisk that has beaten egg whites, beat the egg yolks, milk, and condensed milk at low speed until evenly formed.

   

6. 6 At this time, the oil batter has cooled down. Pour them into the egg milk and stir evenly to form an egg yolk paste. Pour 2/3 of the water into the baking pan and place it on the bottom layer of the oven. Preheat the oven to 150 degrees.

   

7. 7 Take the beaten meringue out of the refrigerator, add the egg yolk paste in two batches, and mix evenly.

   

8. 8 Pour the cake batter into an 8-inch round pan and tap lightly to release air bubbles.

   

9. 9 Put it into the middle rack of the oven, and the bottom layer is a baking pan filled with water. Use the water bath method at 150 degrees for about an hour.

   

10. 10 This is what it looks like after baking for 45 minutes.

    

11. 11 Take it out of the oven after one hour, turn it upside down and let it cool naturally. When baking for the last few minutes, you can use a toothpick to judge whether the cake is done. Insert a toothpick into the bottom of the cake. If it comes out dry, it means it's done. If the toothpick is moist and sticky, continue baking until cooked through.

    

12. 12 Every step was perfect, but in the end it was ruined by the demoulding. Embarrassing~

    

13. 13 It doesn’t matter if the mold comes off and is ruined. If you try again and take pictures again, it seems to be okay~ ha~

    

14. 14 When it's cool, seal it and put it in the refrigerator. It's also delicious after being refrigerated. It's cool in the mouth, soft and delicate~