SpongeBob cake
By VicentaLakin
Spongecake entrances are soft and eggy, and I like the taste of sponge cake more than chili cake. With the addition of eutrophication, sponge cakes become more wet and dense. It's not the lightness of the twilight cakes that prefers the feeling of being real. This cake is also very elastic, and Yusawa deserves it。
Recipe Recommendations
- whole egg 240 grams
- sugar 110 grams
- low-gluten flour 130 grams
- salad oil 35 grams
- milk 50 grams
- salt 1 gram
- milk fragrance
- roast
- an hour
- ordinary
Steps for SpongeBob cake
1
Put all the eggs in the basin, put sugar in one-time, and water-eating the egg
2
Put the basin in the water, heat it up and mix it up to 40 degrees
3
An egg-beater is running a high-speed pass, mixing at two rounds a second
4
When the egg fluid turns to milk white, picks up the egg fluid with an eggbeater, sketches an eight word, and if the eight words disappears immediately, continues to be checked, and the writing is clear enough
5
And then, at a low speed, it's two to three minutes, and the egg-beater's on the other side
6
Once again, the eight words of the egg painting will not disappear
7
The flour was added three times, with a rubber knife to the side of the egg paste, starting at 2 o'clock and then reaching 8 o'clock, and then the side of the basin turned up at 9 o'clock
8
The salad oil and the milk mixer hit the cream with a full milk. Body
9
The liquids didn't fall into the paste at once, but continued to mix around the paste about 90 to 110 times
10
When you're done, the pasta becomes glamorous, and the pasta is very, very fine
11
Fall into the model, leave the paste on the razor and knock it on the table from about 10 centimetres to make the surface bubble disappear
12
A 170-degree oven for 30 to 35 minutesSpongeBob cake Make Tips
Xiao Yingzi's Tips: 1. Sponge cake batter is very prone to deflating. How do you prevent this? You must beat the egg mixture thoroughly. When doing the figure-8 test for the first time, if the dripping egg mixture disappears within 5 seconds, switch to low speed and beat for about 2 minutes while rotating the bowl. This refines the mixture and helps it trap air. 2. Add the flour in three batches. Use the side of a rubber spatula to cut into the batter from the 2 o'clock position, go through the center to the 8 o'clock position, and then fold the batter up along the side of the bowl at the 9 o'clock position. This is the key; you must do this to avoid deflating. 3. Another important point: The melted milk and oil mixture should not be poured into the batter all at once; instead, drizzle it around the batter along the rubber spatula.