Cotton cake(mian hua dan gao )

Cotton cake

Introduction:

"The day is busy, so is the mouth. Recently, there is no high flour at home, so I have been baking cakes, from miserable Qi Feng to perfect Qi Feng with all kinds of flavors, and all kinds of cake rolls, from light taste to heavy taste. Today, I baked cotton cake with Jun Zhi's prescription. Jun Zhi said that the production of cotton cake is a little difficult. I suggest that we try this cake again after ordinary Qi Feng and sponge cake are all right. I'm sorry I listened to him. And today's cotton cake is not particularly bad. Although the organization is not very delicate, it is in line with the taste of our paper family. I think that's enough. "

Production steps:

Step 1: cut the butter into small pieces and put it into a small pot. Heat and bring to a boil.

Step 2: when the butter is boiling, immediately pour in the sifted flour and remove from the heat, and quickly stir to form a butter hot dough.

Step 3: pour condensed milk into the butter hot dough and stir well.

Step 4: mix 30g whole egg liquid with 3 yolks, and add the dough in step 3.

Step 5: stir well again to make egg yolk batter.

Step 6: add the fine sugar into the protein in several times, and beat it to a wet foaming state that can pull out the small hook

Step 7: put 1 / 3 of the protein into the egg yolk batter, turn it from the bottom to the top with a scraper and mix it evenly. Pay attention not to stir the wreath, otherwise it will easily lead to the defoaming of the protein.

Step 8: pour the batter back into the protein bowl.

Step 9: stir well again to make the cake batter.

Step 10: pour the batter into an 8-inch (20cm) square baking tray covered with baking paper. Put in the middle layer of the oven preheated at 175 ℃ and bake for 15-20 minutes until the surface is golden. Stick the toothpick into the cake. If there is no residue on the toothpick after taking out the toothpick, it means that the cake is ripe.

Materials required:

Low gluten flour: 50g

Condensed milk: 50g

Butter: 35g

Whole egg liquid: 30g

Protein: 3

Yolks: 3

Fine granulated sugar: 40g

Note: 1. When the cake is hot, tear off the baking paper and put it on the cooling rack to cool. 2. Cut the cake in half, spread jam or cream in the middle, and then cut it into small pieces.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Mian Hua Dan Gao