Cotton cake - thick, soft cake with jam, you deserve it!(mian hua dan gao mian mi rou ruan de dan gao pei shang guo jiang ni zhi de yong you )

Cotton cake - thick, soft cake with jam, you deserve it!

Introduction:

"Cotton cake is different from traditional Qifeng and sponge cake. In order to be worthy of the name" cotton ", it tastes very good, dense, soft and delicate. This is a cake that is difficult to make. Although it looks the same as ordinary cakes, it needs more attention and care to make a beautiful finished product. "

Production steps:

Step 1: cut the butter into pieces and put it in the egg bowl. Cook over low heat until it boils

Step 2: quickly pour the sifted low gluten flour into the egg bowl and remove from the heat. Quickly mix with a scraper to form a butter hot dough

Step 3: add condensed milk and stir well

Step 4: mix two yolks with 30g of egg liquid

Step 5: pour into the prepared dough and stir to form yolk batter

Step 6: add 50g fine sugar into the protein in three times, and use the electric egg beater to beat until it foams wet

Step 7: take a third of the cream into the egg yolk batter, stir well

Step 8: pour the batter back into the cream

Step 9: turn into cake paste with scraper

Step 10: wrap the baking tray with tin foil

Step 11: pour the batter into the baking pan

Step 12: shake a few times, put into the oven with 175 ° preheating, middle layer, heat up and down, bake for 20-25 minutes

Step 13: turn the baked cake upside down on the drying net, tear off the tin foil and let it cool. After cooling, spread a layer of jam on the cake and cut it into small pieces with a knife, you can share it with your family

Materials required:

Low gluten flour: 50g

Condensed milk: 50g

Butter: 35g

Whole egg liquid: 30g

Protein: 3

Yolks: 3

Fine granulated sugar: 50g

Note: Note: 1, this is a very delicious cake, but the production is also relatively difficult. In the process of making, great attention must be paid to the degree of protein dispersing, the method of mixing egg yolk, the baking temperature, etc. slight carelessness is easy to cause the cake collapse, retraction, pudding layer, not soft taste and other problems. It is suggested to try this cake again after making ordinary Qifeng cake and sponge cake, otherwise it is easy to fail. 2. The first step is to boil the butter over a low heat. When the butter boils, pour in the flour immediately. At the same time, turn off the heat and stir. Through this step, the flour is made into hot dough, and then the egg yolk batter is easy to mix with the protein, which does not make the protein defoaming. When making hot dough and egg yolk batter, you can stir in circles without worrying about the gluten and hard taste of the dough. 3. You can put your favorite jam in the middle of the cake. If you don't put anything in, eating it directly is also delicious.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mian Hua Dan Gao Mian Mi Rou Ruan De Dan Gao Pei Shang Guo Jiang Ni Zhi De Yong You