Condensed Milk Cotton Cake

Name: Condensed Milk Cotton Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 6 pieces (about 50g/piece) egg; 60g milk; 30g condensed milk; 30g Corn oil; 30g Unsalted butter; 50g Sugar; A few drops White vinegar

by isyuanquan

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This condensed milk cotton cake,
The body is soft and has a light taste,
The organization is as delicate as a light cheesecake,
The calories are much lower than light cheesecake~
I collected some recipes for cotton cakes in the United States,
And combined with everyone’s methods,
The formula has been slightly adjusted,
The taste and appearance are quite good!
Especially after refrigeration,
The entrance is cold, soft and delicate,
Very suitable for this hot summer~"

Ingredients

90g Low-gluten Flour
6 pieces (about 50g/piece) Egg
60g Milk
30g Condensed Milk
30g Corn Oil
30g Unsalted Butter
50g Sugar
A few drops White Vinegar

Condensed Milk Cotton Cake

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

2. Put corn oil and butter on the lid and put it on medium heat in the microwave. Pay attention to the gap in the lid, so that it cannot be buckled. This step can also be operated in a pot, the purpose is to heat the oil.

3. Sift the low-gluten flour twice in advance, then sift the noodles into the hot oil, and mix into a smooth, particle-free batter. The oily batter is very hot, so let it cool.

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

5. Use an egg beater that has beaten egg whites to beat the egg yolk, milk, and condensed milk evenly at low speed to form an egg-milk liquid.

6. At this time the oil batter is already cold, pour them into the custard and stir evenly to become egg yolk batter. Fill the baking tray with 2/3 water and put it on the bottom of the oven, and preheat the oven to 150 degrees.

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

8. Pour the cake batter into an 8-inch round mold and shake out bubbles.

9. Put it into the middle layer of the oven, the bottom layer is a baking tray filled with water, and the water bath is 150 degrees for about one hour.

10. This is how it will be baked for 45 minutes.

11. It will be out of the oven an hour later, and the inverted button will cool naturally. When it is baked to the last few minutes, you can use a toothpick to determine if the cake is cooked. The toothpicks are inserted into the bottom of the cake, and the toothpicks are dry, indicating that they are cooked. If the toothpicks are wet and sticky, you have to continue to bake them until they are cooked through.