Sponge cakes, sponge cakes, by their name, are delicately organized and look like sponges, which eat with a sense of readyness, wetness, very softness, especially suitable for smaller babies. The way I share today is a water bath, a little bit different from the traditional water bathing method by not putting the molds directly into the ovens with water, and a net set on the waterboards where they are baked (see below for specific operations), using this method for bathing with water is two of the greatest advantages compared to traditional water bathing methods. It's easy to get burned and make pudding floors, and it's a good way to avoid it. Second, many of the molds are live, so they're disillusioned and easier to use, but when they're baking, it's easy to enter water, and it's a failure, and it's completely avoidable to use this method. It's simple to share today, as long as you have control of the flow of protein and the temperature of the soup
