All the sponge cake

By VicentaLakin

All the sponge cake
Sometimes it's like this, it's a change of plan, it's a minute, it's a whole different second. In terms of this heart cake, the idea of hitting the egg on the face of the cake and covering it with a single heart, but the fact that the sponge cake does not shrink the surface of the drums makes this impossible. Trying to flatten the bumps, there's a loop around the edge of the cake, and the cake's elasticity is super good, even if it's broken. Look at the idea of the cake in the hand, dig it out, and form a careful, careful, and the idea of a heart-to-heart immediately emerges. And when the quail is in his heart, a smooth little yolk is not like the sun that rises in the morning, so that every day shall be bathed in the light of the sun

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Steps for All the sponge cake

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    Raw material: 3 eggs with 100 grams of low-banded flour and 85 grams of glucose and 6 grams of salad and 25 grams of milk
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    Put all the eggs in the basin and add sugar and water
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    A little bit
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    The basin is then placed in the water, insulated by the water to heat and mix, so that it reaches 40 degrees and is removed。
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    High speed
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    When the egg fluid turns to milk white, picks up the egg fluid with an egg typer, sketches an eight word. If the eight word disappears immediately, it continues to be observed at any time, and the writing is clear enough。
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    And then, at a two-minute low-speed break, the eggbeater is fixed on the side, and at this point, the eggbeater is the pelt, and the big bubble of the process is mixed in with the eggbeater and the egg paste becomes rather thin。
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    Two rounds of flour sifting
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    Touching the egg paste with a rubber knife, starting at 2 o'clock and then reaching 8 o'clock, then flipping the side of the basin at 9 o'clock, would make sponge cake less impervious。
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    Put milk and salad oil in the container
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    Manually mixed into emulsion
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    The emulsed milk continues to mix evenly around the face of the rubber knife
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    When the mix is over, the pasta becomes glamorous, with the face on its face, and the pasta moves in a very fine way。
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    Put the egg lake in the bag, squeeze it into the cake model, lift it and hit it twice on the table, and make the surface bubble disappear。
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    The oven is 180 degrees preheat, 175 degrees lower level, about 15 minutes
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    Or stick a bamboo in the cake to see if there's no egg coming out。
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    When you remove it, you remove it and place it at a mild temperature。
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    Put the cake back in the mold and open the quail eggs in the cake。
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    Put it back in the oven
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    The condensation of the egg can come out of the oven。
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    Completed Chart
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    Completed Chart
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    Completed Chart

    • All the sponge cake Make Tips

    Little Yingzi's Tips: 1. The difficulty of making this cake lies in the sponge cake itself. As long as you master the speed and consistency of whipping whole eggs, the folding technique, and the order of adding liquids, the sponge cake won't easily collapse or lose its air bubbles. 2. When carving a heart shape on the cake's surface, dig a little deeper; otherwise, the egg mixture will flow out and ruin the appearance of the finished product. 3. When stirring the egg mixture over hot water, keep the water temperature around 50 degrees (not too high). Another way is to judge the temperature with your fingers; the mixture should feel slightly warmer than your hand. 4. Please adjust the oven temperature and time according to your own equipment, as these settings are for reference only.

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