Quinoa sponge cake
By VicentaLakin
Simple, fast-hand sponge cakes don't have to split their eggs and just give them away; on this hot day, it's even less necessary to sit in hot water and start the eggs for a little while. This time, I'm using flour that's not just a low-strength flour, but a much more nutritious coarse grain — quinoa flour. The protein content in quinoa averages 16 per cent (up to 22 per cent) and is enriched by eight amino acids necessary for humans and one for infants and young children. The quality and content of quinoa protein is comparable to that of defamined milk powder and meat and is the best option for vegetarians and a good-quality alternative to cereals such as rice. So this quinoa cake is a coarse snack。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Quinoa sponge cake
1
Get everything ready
2
Eggs go into oil-free, water-free jars, sugar is added once; butter and milk go into a bowl, water melts and cools
3
Eggs are delivered at a medium speed with an electric puncher, until the colour becomes lighter, the volume expands, the egg is lifted, the egg fluids flow down in a straight line, and the drop marks remain intact for 10 seconds and the hair ends; the oven begins to preheat 150 degrees
4
Sifting flour into egg paste
5
Scrambling from the bottom up with a rubber razor, shaking the flour over the razor, so the flour spreads evenly on the egg paste until the flour is evenly mixed with the egg paste and dry powder
6
Throw the butter and milk down the wall
7
Scratch again from the bottom to the bottom, evenly blended butter milk with paste, fine and light cake
8
Six inches of non-sticky molds ready; if it's a normal anode mold, you need to put a layer of oil on the inside wall of the mould, then a layer of powder, or wrap it around a sheet of oil, so that it can be baked off
9
Put the cake in the mold, and the pick-up is three strokes down from 20 cm high
10
Put the mold in the middle of the preheated oven, 150 degrees, up and down, 50 minutes
11
Once out of the oven, the emulsors will shake a few times, the extra heat inside the cake will come out, and then it will be put back on the hanger because it's not sticky and it's easy to disfigure
12
Looks good
13
Division's fine
14
Look at the bottomQuinoa sponge cake Make Tips
Such cakes are full-of-eat sponge cakes with strong tastes, thickness and thinness; when the egg paste is mixed with flour and butter milk melts, the movement is light and fast, preventing too many bubbles and affecting the rise of the cake; the temperature and time are adjusted to the size of the ovens and moulds at home, with small cracks on the face of the cake, which do not matter as long as the interior is ripe and not sticky; without Quail flour, it can be replaced with ordinary low-weed flour。