Cotton cake(mian hua dan gao )

Cotton cake

Introduction:

"The real cotton cake is more delicious than Qi Feng! Soft as its name, the addition of condensed milk makes it more sweet. The prescription belongs to you ~ ~ "

Production steps:

Step 1: beat the egg with a beater. Add lemon juice / white vinegar to the protein. Stir at medium speed, add all sugar in the middle and later stages of egg beating until it foams wet (the protein can stand the chopsticks, and the egg beater can pull out the small hook).

Step 2: heat the butter to a boil and remove from the heat. Immediately pour in low gluten flour + baking powder, quickly stir into butter hot dough.

Step 3: add condensed milk, whole egg liquid and scattered egg yolk into the butter hot dough in turn, and stir well.

Step 4: add the whipped protein into the butter batter in batches. Stir, cut and mix with light action. Stir well to make cake batter.

Step 5: pour the batter into the mold (I use a 6-inch round bottom mold). In the middle of the oven, preheat 175 degrees, bake for 15-20 minutes, pay attention to observe the color of the cake surface. Stick the toothpick into the cake. If there is no residue on the toothpick after taking it out, it means that the cake is ripe.

Materials required:

Protein: 3

Lemon juice / white vinegar: 2 drops

Sugar: 50g

Butter: 35g

Low gluten flour: 50g

Baking powder: 3G

Condensed milk: 50g

Whole egg liquid: 30g

Yolks: 3

Note: 1, protein and yolk to separate clean, because the yolk oil, will affect the protein. The egg bowl should be kept clean without water and oil. Adding acid lemon juice / white vinegar to the egg white is beneficial to keep the egg white in the whipping state. Adding sugar too early or too much will affect the quality of protein. 2. The bottom of the container for heating butter should be thick (it's better to use a pot), otherwise it's easy to paste. The butter heated by induction cooker is very easy to paste, so it is not recommended to use it. It can be heated by microwave oven or light wave oven instead. 3. When the protein is added into the butter batter, do not stir it in circles or too hard, otherwise it will lead to protein defoaming. 4. The key to the success of cake is to keep the protein. Adding baking powder can improve the success rate of cake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mian Hua Dan Gao