Condensed Milk Cotton Cake

Condensed Milk Cotton Cake

1. White and egg yolks are separated in oil-free and water-free containers

2. Boil the butter until bubbling

3. Add the sifted low-gluten flour while it is hot and mix well

4. Add condensed milk and mix well

5. Add the egg yolks in three parts and mix well

6. The mixed batter is smooth and delicate

7. Add the egg whites with lemon juice and beat until coarsely foamed, add 20 grams of white sugar

8. Beat until fine, add 20 grams of white sugar and continue to beat the egg whites

9. Beat until the lines are clear, add the last 20 grams of sugar and continue to beat

10. Beat the egg whites at a low speed, and beat until the wet foaming state of the big hook appears when the whisk is lifted.

11. Take one-third of the egg white and egg yolk paste and mix well

12. Mix well and pour into the remaining two-thirds of the egg whites and stir well

13. Slowly pour the batter into the mold from a high place to shake out bubbles

14. Preheat the oven to 170 degrees, add two-thirds of warm water to the baking tray, put the mold in the water, and bake the middle and lower layers at 170 degrees for 10 minutes, and rotate at 150 degrees for 40 minutes

15. Put it out on the grill and let it cool off the mold

Tips:

1. This is the amount for a 6-inch round mold, each egg is about 60 grams
2. The flour must be sifted, preferably twice
3. The cotton cake water bath method, the movable bottom mold needs to wrap the bottom with tin foil
4. Condensed milk will be sweeter after being added, and the amount of white sugar can be reduced by up to 10 grams.