#the 4th Baking Contest and is Love to Eat Festival#cotton Cake
1.
All materials and low powder are best sieved in advance for later operation.
2.
6 eggs are allocated in this way, 5 egg whites, 5 egg yolks + 1 whole egg, separate the egg whites and put them in the refrigerator for later use.
3.
Pour corn oil into a small pot, bring to a boil and turn off the heat (in fact, it’s when it’s hot to smoke)
4.
The flour sifted in advance is poured into the hot oil to scald the noodles. Stir while pouring so that the noodles are not easy to accumulate, and stir quickly into a smooth and smooth state.
5.
Beat 5 egg yolks and 1 whole egg.
6.
Add the milk to the egg batter in portions and mix well.
7.
The hot oil batter waits until it cools before pour it into the custard mixture. If it is too hot, the egg liquid will be cooked and dripped.
8.
Stir into a delicate egg yolk paste.
9.
Add a few drops of lemon juice to 5 egg whites, add sugar in three times to beat the egg whites.
10.
Beat until the dry foaming is finished.
11.
Add the egg yolk paste to the egg whites in three times, and mix well with a tossing method.
12.
The state of the cake batter fully mixed well.
13.
Pour into the mold to shake out the air.
14.
Preheat the oven in advance and use the water bath method for the middle and lower layers. I put pan water under the grilling net and molds on the grilling net. If it is a solid-bottomed mold, you can also put it directly in the baking tray. 160 degrees, baked for an hour. The specific temperature and time should be based on your own oven conditions.
15.
After the oven is shaken twice, the film is inverted, and it must be cooled thoroughly before demolding.
16.
Let it cool thoroughly and cut, and the tissue is very delicate.
