French sponge cake
By VicentaLakin
IT'S A HEAVY WEEKEND, AND I DON'T WANT TO COOK, OR MAKE BREAD, BUNS, OR ANYTHING; I JUST BOUGHT A BIG BAG OF SUGAR, SO BAKE THE CAKE, AND TRY TO SEE IF MY NON-FACING GRILL IS NOT STICKY AT HOME. THE AMOUNT OF THE FORMULA IS RELATIVELY SMALL BECAUSE IT'S JUST AN EXPERIENCE THAT DOESN'T STICKY DISHES. THE FINAL PRODUCT IS THINNER, IT'S MODELED AND IT FEELS LIKE IT'S STILL WORKING。
Recipe Recommendations
- low-gluten flour 100g
- eggs of 3
- white sugar 75g
- vegetable oil 25g
- sweetening
- roast
- half an hour
- senior
Steps for French sponge cake
1
- 3 eggs, 75 g sugar, in oilless and waterless containers
2
Another oil-free, water-free container called flour
3
(c) Manual poaching of egg fluids
4
(b) The graft of the egg fluid to the surface of the egg fluid at the medium speed of the electro-pumper cannot easily disappear
5
(b) A 2-3 sift of flour, which is rolled up from the bottom, dry powder, and then sifted into flour
6
When flour is fully sifted, it is rolled to dry powder
7
A small amount of egg paste, evenly mixed with vegetable oil
8
Then a small amount of mixed egg paste is poured into the basin and continues to mix
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(b) The preparation of an oil-free and water-free grill, which, if it is to be sticky, will require a layer of tin paper; the egg paste will be poured into the grill, with a few strokes and the surface bubble will be blown out
10
The oven is preheated at 180 degrees, and the oven is placed in the middle of the oven with a 15-20 minute fire
11
Baked cake, out of the cold, out of the shape you want。
12
It's ready