Ingredients: 6 eggs, 80g milk, 40g corn oil, 80g low-gluten flour, 1g salt 60g sugar;

Mold: Yang Chen 20CM square movable bottom cake mold, Yang Chen 2 1CM rectangular cake mold;

Production process:

1, prepare all kinds of raw materials, and put the eggs in the refrigerator for refrigeration;

2. First, separate the egg yolk from the egg white. Egg whites should be put in a small oil-free and dry pot, not for the time being. If the room temperature at home is relatively high, you can put the egg white pot in the refrigerator first, and it doesn't matter if the room temperature is low.

3. Pour the milk into the egg yolk and stir it evenly with a manual eggbeater or with chopsticks;

4. Sieve the low-gluten flour with a fine sieve twice for later use;

5, now start making instant noodles, first put corn oil in the milk pot, heat it on a small fire, and turn off the fire when you see the oil bubbling;

6. Pour the sieved low-gluten flour into the oil;

7. Stir quickly with chopsticks, and stir clockwise, without stopping, until the flour and oil are fully blended together, and there is no dry powder, and the flour and oil are cooked. This is hot noodles;

8. Put the hot batter aside, put it to a warm degree, then pour it into the egg yolk milk, add a little salt, and stir it evenly with the egg yolk milk;

9, the stirred batter is very delicate, pull up the eggbeater and you can see that the batter is smooth;

10, now deal with egg whites. Take out the egg white basin and add white sugar (both white sugar and soft candy);

1 1. Beat with electric egg beater until neutral and foamy, pull up the eggbeater, and use a small hook to deliver the egg whites.

12, take half of the egg white and put it into the yolk paste;

13, stir up and down with a scraper, and mix the egg white and yolk paste;

14, pour back into the egg white bowl, and continue to stir up and down or cut. Pay attention to the method of stirring, from bottom to top, you can't stir in circles, so as not to make the cake unsuccessful because of defoaming;

15, the mixed cake paste is delicate, soft and fluffy;

16. Pour the cake paste into the mold. I used two molds, both of which are Yang Chen's China Red Series. One is a 20CM*20CM square cake mold with detachable bottom. Because it is a detachable bottom, I wrapped two layers of tin foil around it, and put a piece of baking oil paper inside to prevent moisture from entering when baking in water bath. The other mold is a rectangular cake mold with a solid bottom of 2 1CM, which saves trouble. No special treatment is needed, just pour the cake paste in.

Oven preheating 17 and 120 degrees. When preheating, put a plate of water in the baking tray. After preheating for 5 minutes, put the mold filled with cake paste into the baking tray. Bottom firing 120 degrees. /kloc-Baked me at 0/20 degrees for 20 minutes. I observed a little crack in the cake in the rectangular mold, and baked it at 100 for another 30 minutes. After the cake is fixed, bake at 120 degrees for another 40 minutes. A * * * took 90 minutes. The temperature of each oven will be different, so the temperature and time here are for reference only. Just observe more when baking and adjust it in time.

18, you can see through the glass door that the cake has expanded in the oven in the morning;

19, baked cake, if you want to test whether the cake is cooked, you can insert it with chopsticks. If the chopsticks are clean, it proves that the cake is ripe. If there is sticky cake paste on chopsticks, it means it is not baked yet. It is necessary to extend the baking time or raise the temperature appropriately.

20. Put the baked cake upside down on the baking net and let it cool. After it is completely cooled, it can be cut into pieces. But the best thing about this kind of cotton cake is to put it in the refrigerator for a few hours before eating, which is the most delicious state. So bake it at night, cool it, bag it, put it in the refrigerator and cut it delicious the next morning.