All the sponge cups
By VicentaLakin
It's really not so hard to master the whole egg. It feels like it's really good. It's good. It's good. The original base, the small, the sweet, the sponge. The formula can be 6-8。
Recipe Recommendations
- eggs of 2
- low-gluten flour 50 grams
- butter 20 grams
- milk 20 grams
- fine sugar 45 grams
- sweetening
- baking
- an hour
- ordinary
Steps for All the sponge cups
1
Prepare the material, and the eggs better use the constant。
2
The oven preheated 180 degrees. Make sure it's warm enough。
3
Butter cuts into the bowl and pours milk. An additional basin containing half a bowl of hot water was prepared, and a bowl of butter milk was then put in, not taken out and kept warm, and a few minutes later, when the butter melted, the egg was evened。
4
Powder's past sifting。
5
Two constant eggs, around 55-60 grams, were washed dry with kitchen paper towels, entered into a slightly wider waterless and clean basin at the bottom, and bathed below, as shown, in a separate basin, with hot water of about 50 degrees per half of the basin and bathing. Keep the egg fluid warm when it's ready。
6
One-time addition of all fine sugar. It's a low-speed electric omelet. Start firing。
7
The egg paste is warm, it's fresh, it's bigger and it's slightly dark. After a few minutes, the egg paste swells, and the egg fluid is lighter。
8
An egg paste can drop in the form of an egg and the drop of an egg can accumulate and will not disappear immediately. The pelvis paste can be scraped with a razor, all of it. It's a high-speed hit all the way, and then it's a low-speed hit。
9
It's all in the low powder that's been sifted in advance, so don't pour the powder in one place, and if it's too heavy, it'll melt. It has to be evenly spread across the whole egg paste surface。
10
Scratchers cut in from the centre, quickly down, cut from the bottom to the side of the basin, flip up, turn the basin with the left hand, and double the basin quickly. If there's any flour that can't be easily plattered, hit it on the side of the basin and continue to tumble. Until it's smooth, you can't see dry powder, you can't see it. It has to be fast。
11
Get another glass and pour in a bit of good paste。
12
Scratches were used to carry the milk mixture of butter that remained warm into the paste. It's normal that this move will fade slightly。
13
Put the mixed paste gently back into the rest of the paste. Don't fall in the same place, evenly. The same twirling technique, the twirling of the face, the shoveling of the face, the drifting of the blade, the drop of which does not immediately disappear, the drop of which is not very rare. It's rare, it's rare to say that the bubble is severe。
14
Then he shall be filled with a bouquet, or with a cup with a channel。
15
The cups should be placed in front of the register. If there's a bubble on the surface, pick it out with a toothpick。
16
In a pre-heated oven, in the middle and lower floors, turn 150-160 and bake for 25 minutes. The temperature can come from your own oven. If it's too dark, it can be covered with tin paper。
17
Cake up to the highest point, a few minutes back. Can come out。
18
Get out of the oven and move on to the cooler shelf. Just chill. Don't put it in the mold. It's always warm in winter and cold in summer. Division is still delicate。All the sponge cups Make Tips
1. The whole egg has to be insulated and is easier to beat. Butter and milk need to stay warm. 2. If the fracture is severe, indicating a high temperature, the next time the temperature may be duly lowered. The temperature of the oven is based on your own oven! Remember to flip, not in one direction。