All the sponge cake
By VicentaLakin
Recipe Recommendations
- whole egg liquid 320g
- low-gluten flour
- milk 40g
- fine sugar 160g
- salad oil 40g
- sweetening
- roast
- several hours
- ordinary
Steps for All the sponge cake
1
Prepare material over the scales。
2
Add fine sugar to the plate and mix it evenly with a manual omelet。
3
The whole egg fluid is heated up to around 40 degrees, and the heat is mixed with a manual egg-cutting device to level it evenly。
4
When the temperature is reached, the end exits the bath, with an electric omelet that passes at a medium speed until it is able to draw an eight-word shape with an omelet and disappears within seconds。
5
Low-banded flour is sifted in two groups, each with a soft spin with a rubber razor。
6
When it is rolled, it shall not be rounded up from the bottom upwards, and its hand shall be lightened so that the yolk does not melt, and it shall be roughly even。
7
A mixture of milk and salad oil is used to mix milk and oil with a manual omelet。
8
A small fraction of the omelet is removed and added to the milk and salad oil, which is smoothed with a rubber razor。
9
The mixture of step 8 is then poured into the cake paste, with a rubber razor that is completely even。
10
Pump the cake into an eight-inch cake model, until it's full。
11
The cake mold is placed in a pre-heated oven and is baked 65 minutes from the bottom of the 130 degrees above; it is baked into coffee and covered with tin paper。
12
The baked-out cake is on the grill。
13
Cake after cold。
14
Cut the cake with a sawknife. It's pretty organized。