SpongeBob cake

A couple of days ago, an egg-distributed sponge cake article was published, and one of the people asked where the key points of success were. And that's what I'm saying, the key point is the pomegranate, and the key point is temperature. We make twirling cakes, we put eggs in freezers, so that the protein paste is more robust and stable, but the whole egg gives sponge cakes, not only to freeze eggs in refrigerators, but also to warm eggs. The presence of grease in the yolk affects the speed and extent of distribution, and it is easier to sit in a hot tub. An egg basin sits in hot water, hot water can be 40-60 degrees, because it's spread across the basin, so the heat is not so high. It's perfect to keep the temperature at 40 degrees when the egg fluid is fully released. But it does not mean that the temperature is right to keep the bubble going, because there is another key point: whether the egg fluid is stable. During the pre-egg fluid period, high-speed ejection occurs and there will be a large amount of atmospheric bubble in the egg fluid, which, in addition to disappearing on its own, will be destroyed faster if it ends earlier in the later stages, specifically in pursuit of 40 degrees. So it will take two minutes to slowly release the egg fluid at a low speed until the bubble inside is completely gone and the egg fluid becomes thin and light。