Jujitsu like cotton cake(rou shu ban de mian hua dan gao )

Jujitsu like cotton cake

Introduction:

"It's been almost three years since I fell in love with baking. I've conquered only Qifeng cake and whole egg sponge cake. I've been learning, exploring and imitating all the time. I've long heard that cotton cake is also called soup noodles. Qifeng cake is delicious and soft, but it hasn't been made. Maybe I don't think I'm skilled enough. Maybe I think Qifeng cake and sponge cake are delicious. Today, I made cotton cake for the first time. I'm really impressed by her softness and delicacy! "

Production steps:

Step 1: weigh the raw materials

Step 2: separate egg yolks, 3 yolks and 1 whole egg white (I left 1 / 3 of the egg white in the egg white)

Step 3: cut the butter into small pieces and put it into the milk pan. Heat and boil until boiling. Turn off the heat immediately,

Step 4: immediately pour in the sifted flour

Step 5: stir quickly to make butter hot dough

Step 6: pour in the milk and mix well

Step 7: put the egg yolk liquid into the mixture and stir to form the egg yolk paste

Step 8: you can stir in circles, and you don't have to worry about tendons

Step 9: beat the egg white, add a few drops of lemon juice or white vinegar into the egg white, add sugar in three times, and add 1 / 3 of it into the fish eye bubble for the first time

Step 10: beat to twice the size and add the second sugar

Step 11: when the texture appears, put the remaining sugar into the bowl and beat it to the degree of dry foaming,

Step 12: lift the egg beater, the egg white is stiff and slightly curved

Step 13: add 1 / 3 of the protein to the egg yolk batter

Step 14: use a scraper to stir evenly from the bottom up, pay attention not to stir in circles, otherwise it is easy to cause the protein defoaming.

Step 15: pour the batter back into the protein.

Step 16: stir evenly with the same method until the protein and yolk paste are fully mixed to form the cake batter.

Step 17: pad the mold with oil paper, pour in the batter and shake off the bubbles.

Step 18: it's time to take out the cake when the oven temperature drops to 100 ℃

Step 19: spread fresh-keeping film on the baking net, put the cake upside down on the baking net, tear off the baking paper while it is hot and let it cool until it is warm, then turn it over and cut it into pieces.

Materials required:

Egg: 233g (4 with shell)

Low gluten flour: 60g

Milk: 55g

Animal butter: 40g

Precautions: 1. It's best to bake cotton cake with water bath method. What's called water bath method? Simply speaking, put hot water in the baking tray, put the baking tray on the bottom layer, then put the grill on the middle and lower layer, put the mold containing cake liquid on the grill for baking, or directly put the mold in the baking tray with water, this baking method is to avoid the loss of cake water. 2. To see if the cake is baked well, you can stick the toothpick into the cake. After taking out the toothpick, there is no residue on the toothpick, indicating that the cake is well done. 3. I didn't put all the protein of a whole egg in the yolk paste. I think it's a little too much to put all the protein in. Of course, you can put all the protein in and operate according to the recipe. 4. Egg yolk paste can be stirred in circles because flour has lost its gluten after gelatinization. Even if flour is not gelatinized, it will not cause gluten and affect the taste. 5. All the utensils used are oil-free and water-free containers. Spreading fresh-keeping film on the drying net will prevent the skin from sticking off.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Rou Shu Ban De Mian Hua Dan Gao