SpongeBob
By VicentaLakin
Sponge cakes, sponge cakes, by their name, are delicately organized and look like sponges, which eat with a sense of readyness, wetness, very softness, especially suitable for smaller babies. The way I share today is a water bath, a little bit different from the traditional water bathing method by not putting the molds directly into the ovens with water, and a net set on the waterboards where they are baked (see below for specific operations), using this method for bathing with water is two of the greatest advantages compared to traditional water bathing methods. It's easy to get burned and make pudding floors, and it's a good way to avoid it. Second, many of the molds are live, so they're disillusioned and easier to use, but when they're baking, it's easy to enter water, and it's a failure, and it's completely avoidable to use this method. It's simple to share today, as long as you have control of the flow of protein and the temperature of the soup
Recipe Recommendations
- eggs of 4
- corn oil 40g
- milk 50g
- low-gluten flour 53g
- fine sugar 40g
- salt 1g
- lemon juice 5 drops
- sweetening
- roast
- an hour
- ordinary
Steps for SpongeBob
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1. Preparatory work will be undertaken first, the flour will be low-stamped, three eggs will be separated in yellow and a whole egg will be inserted in the bowl with yellow eggs and the egg will be frozen in the fridge for five minutes。
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2. Put a net on a dish with water, at the bottom of the oven, with a depth of 0.5 cm, which is sufficient, and preheating 150 degrees above the oven。
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3. Prepare the moulds, which I use, with a square working bottom of 18 cm long on the side, to wrap them in tin paper outside, to avoid entering the water vapour, and to lay oil in the moulds。
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4. Add milk to the egg yolk, with full homogenization, to be replaced (3 egg yolk per egg)。
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5. Put corn oil in small basins, heat up to 65 degrees in insulated water, and immediately add sifted low-banded flour to the hot water, which will be quickly smoothed and the method of mixing will be unlimited, provided that it is tuned in the most easy way。
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6. Touch the temperature of the basin with your hands and add small amounts of the previously mixed egg milk fluids to it several times without burning, and then mix them with one side, and then get smooth, thin, non-particle-free paste and put them on the side side。
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7. Dealing with proteins, removing frozen proteins from the fridge, with a thin slag on the edge as optimal, adding lemon juice to the edge, electric punching of eggs at high speed to a thick fish eyebone, cutting off, adding a third of fine sugar, continuing to open the electric punching of eggs at high speed to a smaller bubble, light-lined paths to the passage of the eggbeater, adding a third of the remaining fine sugar, opening of electric punching of eggs to a clear stroke, resistance, addition of all remaining fine sugars, mid-speed to a wet dry state, like a chart, a little bending at the front end of the scream, not a straight, hard horn
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8. It is best to judge by the protein cream in the basin, which is fine and glamorous, and where there are no hard corners, there is a bit of bend。
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9. Take one third of the protein cream and mix it with the yolk paste, and then mix it roughly evenly with a tangled-and-blended hand。
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10. Whether to pour mixed paste into the rest of the protein cream, or to mix it with a mix of handworks, each of which would be tied to the bottom of the pellets, and each of which would be more efficient would reduce the number of blends, thereby reducing the bubbles and increasing the chances of success。
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11. The made cakes are thrown into the molds from a distance of 15 cm high, with a few strokes of the molds, and a bubble of the atmosphere, which can be razed with scratches where the surface is not flat。
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12. At the bottom of the oven, water bathing, 150 degrees of fire up and down, and 50 minutes of roasting (detailed temperature and timing depending on the temper of the oven, for reference only)。
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13. When the furnace is released, the mould falls from 15 cm above the desktop, is hit three times, the heat is blown, the oil sheet is lifted and the cake is laid cold on the net。
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14. Food is readily available when it is dry, it can be stored in seals, and the summer heat can deteriorate and must be eaten as quickly as possible。
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Welcome attention, join the British food bakers and share with the small partners。