SpongeBob
By VicentaLakin
ZERO FAILED SPONGE CAKE, ESPECIALLY FOR STARTERS. I PREFER TO MAKE SPONGE CAKES, COMPARED TO THE “TWIRLING CAKES” THAT OFTEN DRIVE PEOPLE CRAZY, FOR LAZY PEOPLE LIKE ME. THIS FORMULA IS GOOD FOR NEW HANDS, GOOD FOR TASTE, LITTLE FOR USE, SIMPLE FOR RAW MATERIALS, 6-INCH ROUND MODEL (8-INCH*) 1.5 TIMES) OVENS FROM THE EAST TIMOR ELECTRONIC OVEN DL-K30A
Recipe Recommendations
- eggs of 3
- powdered sugar 70 grams
- low-gluten flour 90 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for SpongeBob
1
Sugar + eggs, insulated to heat 38-43°C (all egg out). The whole egg fluid, which is distributed, can be painted eight words with an egg typer and kept for a few seconds, indicating that if the egg drops on the surface immediately, it is not enough, and if the egg layer is not folded, it represents an overhead。
2
In two separate sifts of low-banded flour mixed to dry powder-free particles。
3
The fall-in mold stuns two strokes into the air bubble, and warms up to 140 degrees down to 170 degrees down to about 25 minutes (down), and the insertion of a bamboo stick to pull clean and unconnected means that the cake is ripe。
4
When the stove comes out, the heat comes out, and the buttons fall out, and then they fall off。SpongeBob Make Tips
It's dryer than the other cakes, but I like it, and it takes less time to get up in the morning and bake it now。