French laffy sponge cake
By VicentaLakin
The simple thing about sponge cake is that a full-emelted and time-consuming sponge cake is a kind of pine cake that uses protein bubbles to fill the egg fluid with a large amount of air added to flour baked, and is famous for its structure similar to a porous sponge。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for French laffy sponge cake
1
(b) Set a basin of egg fluid into a pot with hot water and send it to a thick bubble at a low speed with an eggbeater. At this point, you must be careful about the temperature of the egg paste, feel about 30 degrees with your finger
2
One-time sugar additions continue to pass through a slightly smaller bubble with a medium-speed eggbeater. Fight
3
At high speed, if the temperature of the egg paste is low, it continues to be distributed in hot water. The temperature of the egg paste is still around 30 degrees
4
I've got a good egg paste, and I've got the lowest set. It's about a minute, depending on the level of detail of the egg (as the picture looks so delicate, it's almost impossible to see the air bubbles as a complete pass of the egg paste, and it looks so delicate. It's hard to get rid of a drop of egg paste
5
Low-banded powder and salt are sifted and added to the egg paste three times, each with a mixing and next time. It's not too long to mix all the powder
6
And then you add the salad oil and you mix the cake like a powder. The oil must be fully absorbed into the pasta
7
Put it in the saucer with a scratch. Ping
8
Then prepare a piece of paper and roll it up and put it in a broken yolk with scissors
9
From one corner to the other
10
When you're done with a chopstick, you start with an angle
11
The last two of the town were moved into the preheated oven for 17,035 minutes
12
You can enjoy it when you're out of the oven