Cotton cake: personal experience with cake(mian hua dan gao fu dan gao de ge ren xin de )

Cotton cake: personal experience with cake

Introduction:

"Let's talk about my personal experience in making this cake! It's really hard work. This is the third time. I didn't prepare the materials for the first time. I thought I would take it when I added it. It's like making bread. In fact, the preparation of cake is very important. I can't leave half of the things for too long, so.. 1. Prepare the low flour that has been sifted for 3 times (why should it be sifted so many times, so that there won't be lumps when mixing, making the cake more delicate). 2. Prepare the weighed milk, separate the egg yolk from the protein, add a whole egg into the egg yolk, and then break it up. 3. The oven should be preheated in advance, and hot water should be added inside. Baking this cake is like making a cheese cake, baking it in water, and steaming eggs. The cake is delicate and smooth. When you are ready for work, the materials are few and simple, but there are many procedures. What's more troublesome is that you must use an oil-free and waterless basin to beat the egg white. After adding sugar, you should immediately use an egg beater to beat the egg white. Don't put sugar and egg white for a long time. The beaten egg white should be mixed with the egg yolk paste immediately. I put the egg white paste and egg yolk paste together the first time. What did I do? Is to take the baking tray and preheated oven to go, the preparatory work is not complete, so it is easy to fail.. I hope you don't repeat my mistakes. I hope you can succeed once. Ha ha! ~~”

Production steps:

Step 1: sift the low flour for 3 times, put the spare butter in the milk pot, boil and dissolve, and leave the fire.

Step 2: add low powder, stir well, and scald.

Step 3: add milk and stir well.

Step 4: add 3 yolks and 1 whole egg into the bowl and stir well

Step 5: add in 3 times and mix well.

Step 6: add white sugar to 3 proteins.

Step 7: beat the egg beater until it is dry and foamy, and a small vertical point appears. (preheat the oven 180 degrees for 3-5 minutes, put a bowl of hot water in the oven)

Step 8: then add 1 / 3 of the protein cream to the egg yolk paste.

Step 9: turn up and down evenly, pay attention not to circle, otherwise it will be defoaming into steamed cake.

Step 10: pour into the remaining protein paste.

Step 11: mix well.

Step 12: pour it into the baking pan, shake a few times, shake out big bubbles, bake 180 degrees in hot water for 10 minutes, turn 160 degrees for 35 minutes after coloring.

Step 13: complete.

Step 14: the second time, use a 6-inch egg mold.

Materials required:

Butter: 30g

Low powder: 52g

Milk: 52g

Eggs: 4

Sugar: 40g

Fresh cream: right amount

Coffee Jelly: moderate

Note: after baking, use toothpick to see if there is sticky wet surface, or touch to see if there are concave lines on the surface of the cake, indicating that it is cooked. Take out the baking tray, shake it on the table, turn the cake back to dry on the baking net, tear off the layer of oil paper above, and then cover it with oil paper to prevent water loss. After cooling, you can use a knife to wipe cream stuffing and so on, as you like.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mian Hua Dan Gao Fu Dan Gao De Ge Ren Xin De