Cotton Cake
1.
Weigh the required materials with a scale, and forgot to take a few pictures.
2.
Separate the yolk and white of the egg. The liquid egg yolk is four egg yolks plus one whole egg liquid and a little salt. The egg white is four eggs.
3.
Put the butter in the milk pan and turn off the heat until it boils.
4.
Pour the sifted low-gluten flour quickly and stir evenly.
5.
Add the milk in four times and mix well.
6.
Add the egg yolk in four times and mix well.
7.
Add a few drops of lemon juice to the egg whites at low speed to start frothing, then add one-third of the sugar.
8.
Beat at medium speed until white and add the second one-third of white sugar
9.
Add white sugar for the third time when the egg whites are sent until the traces do not disappear immediately, and send them at a low speed until they are dry, with small hooks when lifted.
10.
Add one-third of the whipped egg whites to the egg yolk and stir up and down.
11.
Add the beaten egg yolk to the egg whites and stir up and down.
12.
Pour into the mold to shake out bubbles.
13.
Preheat the oven for 5 minutes, and bake up and down at 175 degrees for about 25 minutes. Adjust the temperature and time according to your own oven. My oven is too small. Not easy to operate at all.
14.
After baking it, let it cool. It didn't crack when it was baked, but when I took it out, I didn't pay attention to it. It cracked the middle and was depressed.
15.
Finished product
16.
There is no serrated knife at home, only a general knife is used for cutting, and the side effect is not very good.
17.
But the taste is really good. It is soft and has a characteristic buttery fragrance.
Tips:
I am a rookie, so please forgive me if there are any deficiencies in the above.
