# Fourth Baking Contest and is Love to Eat Festival# Cotton Cake
1.
Weigh all materials
2.
3 egg yolks are separated from the egg whites, and a whole egg is added to the egg yolk container
3.
Beat the egg yolk liquid, add milk and beat evenly
4.
Add 40g corn oil to the pot, heat it until there are lines, turn off the heat, pour in the sifted low-gluten flour, quickly stir it into a hot batter, this is well stirred, set aside to cool
5.
Add a few drops of lemon juice to the protein liquid, make a fish-eye bubble, add one-third of the white sugar, continue to beat until the foam is delicate, add one-third of the white sugar, continue to beat until there is a slight texture, add the remaining white sugar, and beat until moist foaming , That is, when the whisk is lifted, the protein at the front end is drooping
6.
When the batter is not hot, add the egg yolk and stir evenly
7.
Take one-third of the meringue and add it to the egg yolk paste, and mix up and down evenly
8.
Pour all the mixed liquid into the meringue and mix up and down evenly
9.
Preheat the oven at 150 degrees for 6 minutes, stir the cake batter, pour it into the mold, shake it a few times, and shake out bubbles
10.
Add water to the baking tray and place it on the penultimate level, the baking net on the penultimate level, and the egg yolk paste on the baking net, 150 degrees for 10 minutes, 130 degrees for 40 minutes (the temperature and time are adjusted according to your own oven temperament), and the last 10 minutes are covered A layer of tin foil to avoid too dark color
