Sponge milk cake

By VicentaLakin

Sponge milk cake
ON A WARM AFTERNOON, SITTING AROUND WITH FAMILY AND FRIENDS, FREE, OPEN AND FREE, A CUP OF TEA, A DRINK, A FEW SNACKS, IS THE HAPPIEST HOUR OF THE WEEK! A FEW CAKES HAVE BEEN MADE OVER THE WEEKEND, AND BEAUTIFUL LUNCH AND LEISURE SWEETS. I USED THE ACA NORTH AMERICAN APPLIANCE ATO-E43A OVEN, AND BECAUSE THE TEMPERATURE OF THE OVENS VARIES, FRIENDS HAVE TO SET THE TEMPERATURE AND TIMING OF THE OVENS ACCORDING TO THEIR OVENS。

Recipe Recommendations

  • Eggs (peeled) 166 grams
  • low-gluten flour 97 grams
  • white sugar 50 grams
  • milk 38 grams
  • corn oil 23 grams
  • salt 1 gram
  • white vinegar

Steps for Sponge milk cake

  • Make Sponge milk cake step 0
    1
    Raw materials: eggs, sugar, corn oil, low-banded flour, milk。
  • Make Sponge milk cake step 1
    2
    Separate the egg protein and yolk in two basins, clean, oilless and waterless。
  • Make Sponge milk cake step 2
    3
    15 grams of white sugar in yolk and 35 grams of white sugar in protein。
  • Make Sponge milk cake step 3
    4
    The milk was poured into a bowl filled with corn oil, and the mix was even。
  • Make Sponge milk cake step 4
    5
    Salt and white vinegar are added to the protein。
  • Make Sponge milk cake step 5
    6
    Use an electric omelet to reach a dry bubble。
  • Make Sponge milk cake step 6
    7
    The yolk and the white sugar, which are mixed into yolk paste with an electric omelet。
  • Make Sponge milk cake step 7
    8
    Mixing one third of the protein with the yolk paste, gently mixing it with a razor, don't bubble。
  • Make Sponge milk cake step 8
    9
    And then pour the whole yolk paste into the protein, so it's easy to mix it evenly。
  • Make Sponge milk cake step 9
    10
    If the flour is sifted down to the egg paste, this step must be careful, and when mixed, it must be light, but each mix must mix a portion of the dry flour with the egg paste, and finally mix it into a dry powder-free state。
  • Make Sponge milk cake step 10
    11
    Part of the paste fell into the corn oil, evenly mixed。
  • Make Sponge milk cake step 11
    12
    A mixture of corn oil is then poured into the paste, which softly mixes into smooth paste。
  • Make Sponge milk cake step 12
    13
    The oven is preheated, 170 degrees high and 160 degrees high. I'm going to cook. Puts the face evenly into each cup, shaking a few times over the desktop。
  • Make Sponge milk cake step 13
    14
    The oven is preheated and the mold is placed in the oven. The fire was 170 degrees, 160 minutes, 10 minutes, then 175 degrees, 155 degrees, 6 minutes, and the cake was yellow on its face, and the toothpick was inserted into a non-wet powder, so it matured and the oven was cool。
  • Make Sponge milk cake step 14
    15
    The soft and delicious milk cake is ready。
  • Make Sponge milk cake step 15
    16
    Come and have a taste。

    • Sponge milk cake Make Tips

    1. LOW-BANDED FLOUR VARIES, AS DOES THE AMOUNT OF LIQUID REQUIRED. TWO, THE OVEN IS DIFFERENT, THE TEMPERATURE IS DIFFERENT, AND FRIENDS HAVE TO ADJUST TO THEIR OVENS. I USE THE ACA NORTH AMERICAN ELECTRIC ATO-E43A OVEN. 3. PAY ATTENTION TO THE METHOD OF MIXING, NOT TO DRAW RINGS, TO FLIP WITH A RAZOR, TO FLIP UP FROM THE BOTTOM, TO EVEN THE FLOUR WITH THE EGG PASTE. WHEN I HIT THE PROTEIN, I ADDED SUGAR ONCE. 5. THE LAST FEW MINUTES OF THE BAKING MUST BE SECURED BY THE OVEN TO PREVENT THE SURFACE FROM BEING TOO DARK OR OVERFIRED. 6 THE MATURITY OF THE CAKE CAN BE DETERMINED BY THE INSERTION OF TOOTHPICKS, WHICH, IF NOT WET POWDER, MEANS THAT THE CAKE IS MATURE. DON'T OPEN THE OVEN DOOR WHILE THE CAKE IS BAKED. 8. DURING THE BAKING PROCESS, THE FACE OF THE CAKE IS EXPERIENCED: SLOWLY RISING, COLOURING, STOPPING AND SINKING。

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