SpongeBob
By VicentaLakin
I bought an island baking book at the beginning of the year, attracted by the cake on it, and came back and made one, and the square was classic, and the method was good, because the sugar in his cake formula was bigger, and I thought it was too sweet to do it once, and then I didn't do it again in a way. When I saw my friends making sponge cakes on the island the other day, I was struck by the fear of the sugar, but I dared to change the formula from 200 to 140 grams of sugar, which, to be honest, I hated, and I used only 60 grams of cake, and in order to ensure that the basic taste of the cake remained unchanged, I simultaneously reduced 20 grams of cheap powder. The others are measured in terms of originality, egg fluids for more precise purposes and not in terms of the quantity of eggs, and directly in terms of grams, thus avoiding errors arising from different sizes of eggs. After adjustment, desserts declined slightly, but the overall effect remained good. The island's sponge cake was a success. If you don't mind sweetness, you can do exactly what you want。
Recipe Recommendations
- low-gluten flour 160g
- whole egg liquid 270G
- milk
- butter 46g
- sugar 140g
- Shuiyi 10g
- sweetening
- roast
- an hour
- ordinary
Steps for SpongeBob
1
The whole egg fluid is sugared, the basin is in a 40-degree hot water, which hits the bubble with an egg-beater and continues to mix
2
Do not mix it in one place when you mix it at high speed with the egg
3
It's been mixing until the egg-beater is lifted, and the egg fluids are falling in line
4
At this point, you can mix it at a low speed
5
A symmetrical blow-out of a supporting foam, mixing the surface with a tattooed road, plugging in a cm with a toothpick, won't fall fast enough。
6
The low-banded powder is sifted twice in advance, and then into the distributed egg fluid
7
The way to flip evenly, the razor goes in from the side of the basin, scratches the bottom line to the opposite side, then flips the razor, and then closes to the last position, and then goes up to the bottom of the basin and flips the razor until it is out of dry powder, about 30 strokes。
8
Open and evenly mix milk and butter with 40 degrees of water until they're used and pour it into the mixed paste
9
It's still a blend. It takes about 80 times
10
Smash the cake into the mold, shake the mold, shake the bubble inside. That's eight inches, and I used two 6-inch molds, and it's shallow, but it's still a good increase。
11
160 degrees of preheat on the oven, 5 minutes
12
The baked cake, the round, I shot it when it wasn't baked, and I shot the middleman
13
Demolition close to hand temperature
14
It's good. It's almost six centimetres high. It's basically the island's standard。