Coco sponge cake
By VicentaLakin
the occasional sighting of a japanese-style sponge cake, which is first sent to hard and then added to the yolk and continues to fight, is easy to get a full-sized sponge cake. this operation saves time from the normal whole egg break, without having to use water insulation to heat it, but it is equally able to get a steady sponge cake paste, which is tried twice, and feels very good. materials: 5 eggs (approximately 55 g net weights), 160 g fine sugar, 135 g low-weed flour, 30g cocoa powder, 50g butter, 50g milk
Recipe Recommendations
- eggs of 5
- fine sugar 160g
- low-gluten flour 135G
- cocoa powder 30g
- butter 50g
- milk 50g
- sweetening
- roast
- an hour
- senior
Steps for Coco sponge cake
1
We melt butter with milk
2
Add cocoa powder
3
Smuggle it evenly
4
Protein drops with sugar to dry hair bubbles
5
Pour yolk into the good protein
6
Keep stabbing with an electric omelet. Status
7
Scan low-banded flour
8
Flip evenly
9
Into cocoa
10
继续Flip evenly
11
I'll put the cake in the mold
12
Send it to the preheated lower level, 170 degrees, about 50 minutes
13
When you're out of the oven, you're outCoco sponge cake Make Tips
1. As cocoa powder is fat-soluble, mix it thoroughly with the melted butter first before adding it to the batter; this ensures that the baked cake will not have any undissolved cocoa powder particles.
2. The Japanese egg separation method I used this time was something I stumbled upon online a few days ago. After trying it, I found it extremely effective and highly suitable for those who struggle with whipping sponge cakes.