Cotton cake

Overview

Baking is a sweet kang. It’s true, baking is fun, even if I don’t like sweets, I still do it often now. Seeing that my family and colleagues enjoy their food makes me feel happy and accomplished. However, it always happens that some ingredients will expire if you are not careful. Oh, I feel bad, I bought it with money. The character baby rummaged through the refrigerator to tell me that the condensed milk had expired. I quickly destroyed it all at once and made a cotton cake. The water bath method is used. After the cake comes out of the oven, it is so soft, soft and milky that it is impossible not to taste a piece. Fortunately, I have a bad spleen and stomach, so I can't eat fat. My cake mold is eight inches, and my family wishes I could make it bigger. There were only two ordinary eggs left, so I added four green-shelled eggs.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• condensed milk
• egg
• olive oil
• soft white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare all ingredients, weigh the salad oil directly into the milk pan.

   

2. 2 Sieve the low-gluten flour first and set aside.

   

3. 3 Heat the olive oil on the induction cooker over low heat until almost boiling, then turn off the heat.

   

4. 4 Add the low-gluten flour that has just been sifted and stir evenly.

   

5. 5 Add all the condensed milk to the evenly stirred cooked noodles and stir into a milk paste.

   

6. 6 Take two clean, oil-free and water-free mixing buckets and separate the egg yolks and egg whites.

   

7. 7 Beat the egg yolks,

   

8. 8 Add the previous milk paste to the beaten egg liquid,

   

9. 9 Use a hand mixer to make Z marks and mix into a smooth egg yolk paste.

   

10. 10 Egg whites, squeeze in lemon juice

    

11. 11 Use a chef's machine to beat at low speed until it reaches a coarse foam, then add one-third of the sugar.

    

12. 12 Then select the third medium speed, and when the mixture reaches a fine foamy state, add half of the remaining fine sugar.

    

13. 13 Then beat again at medium speed three, add the remaining soft white sugar, and beat at high speed until hard peaks form, that is, when you lift the machine head and there is a small sharp corner, insert a chopstick and hold it upside down.

    

14. 14 Add one-third of the egg white foam to the egg yolk batter, mix well

    

15. 15 Then pour the entire bowl of egg yolk paste into the remaining two-thirds of the egg white bubbles (at this time, preheat the oven to 160 degrees for 3 minutes)

    

16. 16 Do not make circles, mix into smooth cake batter.

    

17. 17 Pour into an 8-inch mold and shake to create large bubbles. I used a toothpick to help.

    

18. 18 Pour boiling water into the baking pan, fill it about halfway, and place it on the bottom layer. Place the second-to-last layer of the baking mesh and place the mold on the baking mesh. Heat up and down, 160 degrees, and bake for 60 minutes. Adjust the temperature to 170 degrees for another 10 minutes. After the cake is baked, don't rush to take it out. Allow it to simmer in the oven for about 5 minutes before taking it out.

    

19. 19 After taking it out of the oven, first place a large plastic bag on the baking grid, then invert the cake onto the plastic bag

    

20. 20 As soon as I placed it, it automatically unmoulded, so I simply removed the mold ring and let it cool down a bit. Invert it back with a plate and gently tear off the plastic bag. There is a cake with a complete skin and grilled texture.