Cotton Cake
1.
The egg separates the white and the yolk.
2.
Heat the corn oil on the gas stove until it boils and turn off the heat.
3.
Add salt and fine sugar.
4.
Stir evenly and sift the low-gluten flour.
5.
Stir evenly with egg yolk, set aside to cool.
6.
Add vanilla extract to the egg yolk.
7.
Stir well and add milk.
8.
Stir well again.
9.
After the hot dough has cooled, add the egg yolk and stir.
10.
Add the egg yolk liquid in several times, stir well each time, and then add it until the egg yolk paste is thick.
11.
Add lemon juice to the egg whites.
12.
Use a whisk for 30 laps at high speed, and the egg whites will turn white.
13.
Add 30 grams of caster sugar and beat 50 times.
14.
Add 15 grams of caster sugar and beat again 50 times.
15.
Add the last 15 grams of fine sugar and beat until hard foaming, the egg whites are fine and smooth, and shiny, and there are small stiff peaks on the egg beater.
16.
Put water in the golden plate and preheat the oven to 160 degrees.
17.
Take one third of the egg whites into the egg yolk paste.
18.
Stir until thick.
19.
Stir well and pour it back into the egg whites.
20.
A lot of lumps appear when you start mixing, and the lumps will disappear when you start mixing.
21.
Flip it about 50 times and the batter is complete.
22.
The mold is wrapped in tin foil, and the cake batter is poured into the mold.
23.
Shake a few times to defoam.
24.
The preheating of the oven is complete, and the mold sits in a golden pan and bake for 60 minutes.
25.
Immediately after baking, buckle on the grid, and then demoulding after 3 hours.
26.
A delicious cotton cake is complete.
27.
It's great to have a taste.
Tips:
The cotton cake is made with hot noodles and a water bath. The oil is heated to boil and turn off the fire. The mold is wrapped in tin foil, and the mold is placed in water to bake.
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