Gold sponge cake
By VicentaLakin
Gold sponge cakes are so delicate and soft that they really make people talk. Remember that the first time this cake was made was about three years ago, when it started baking, and it didn't look like it was too hard, and it looked like it was trying, and it went bad. At only one third of the current altitude, there is simply no idea what went wrong, even the ability to sum up. But I've been thinking about it and I like it. Now there's experience, there's feeling, there's trying, there's problems, but it's basically a success, at least not a taste. Nice
Recipe Recommendations
- butter 55 grams
- low-gluten flour 55 grams
- milk 68 grams
- whole egg 45 grams
- egg yolk 80 grams
- protein 168 grams
- white granulated sugar 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Gold sponge cake
1
Slice the butter, put it on the fire, boil it, and leave it。
2
The flour is sifted in two times, evenly mixed and made of butter paste。
3
One full egg and four full yolk are scattered, milk is heated to 60°C, poured into the yolk, evenly mixed。
4
A mix of butter paste and yolk milk is made into yellow paste。
5
The proteins are hit with a medium speed of electro-plugs into a thick bubble, with a one-second white sugar, a fine foam, a remaining white sugar, and a high-speed wet-haired bubble。
6
One third of the protein is added to the yolk paste and is evenly rolled down。
7
Put the mixed paste in the remaining protein, or do you flip it evenly down。
8
The face falls into the mould (an 8-inch living wind model), which is a full 70 to 80 points, falls the mold before entering the furnace, shakes the bubble and flatens the surface。
9
The oven is preheated at 190°C, 10 minutes from the mid-level and about 150 degrees from 20-25 minutes from the oven; the heat comes out of the oven and it is attached to the oven until it cools。