All the sponge cake
By VicentaLakin
The sponge cakes that I share today, which are similar to Twilight cakes, are very soft and soft, but the practice is full-emelting, which greatly reduces the difficulty, the success rate is very high, and the formula applies not only to 6-inch models, but also to cupcakes of all types, in the same way, with appropriate adjustments to the bake time。
Recipe Recommendations
- low-gluten flour 65g
- eggs of 2
- fine sugar 50g
- corn oil 25g
- milk 25g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for All the sponge cake
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1. Prepare for the introduction of eggs into dry, oil-free and water-free egg-baskets, and put warm milk and corn oil into small bowls to prepare fine sugar and low-banded flour。
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A single addition of fine sugar to an egg, a flat mix, a high-speed discharge by an electric puncher, and a warm water basin of about 40 degrees at low room temperature, accelerates the discharge of eggs, emits into thin air, increases in volume, clears the texture of the place through which the puncher passes, lifts an egg-beater to draw the word “8”, maintains a mark for 5 seconds and takes about 10 minutes to pass (for reference purposes only, the test fluid condition is the norm)。
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3. Sifting low-banded flour into the egg fluids once and for all, so that it is as evenly sifted as possible and not stacked together。
4
Scratches use a mix-and-twrite technique to even the flour with the egg fluid, each of which must be bottomed, increasing the efficiency of the mixing, without fear of ablaze, and without any significant impact from an emittered egg fluid。
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5. Milk and maize oil are to be mixed and fully integrated in advance, fully emulsed (I was not prepared in advance, I was able to do it with an egg-beater on a temporary basis, and splattered on the pellets), with a scratcher, a little cake is to be put into the emulsion, and it is to be mixed with a tangled and conflated hand。
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6. Rewind the mixture back to the cake, so that it is ploughed equally, not in the same position, not too far away, so soft as possible, and then evenly with a razor。
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7. The mixed and even cake paste is thin and smooth, with no granular smooth paste pouring into a 6-inch mould, and this formula can also be used as a cupcake, with proper reduction in the bake time and no change in the other steps。
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8. Preheating occurs at 160 degrees of fire on the oven, preheating takes place ahead of schedule and can start from the time the egg is pumped, and the made cake is baked into the oven immediately, resulting in unnecessary deflation and failure。
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9. Placing the mold in the lower part of the oven for roasting for 40 minutes at 160 degrees and adjusting the specific bake time to the temper of the individual oven。
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The baked cake is about twice as tall, it's not cracking, it's even on the surface, and it's on the shelf with the molds until it's dry, it doesn't have to be rebutted
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11. The demoulder cuts around the mold, so it can be easily removed。
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12. Put the cake on the table and push the bottom around the middle, and the bottom is demoulded and flat。
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13. To cut open, the internal organization is delicate and the amount of formula sugar has been reduced, sweet and delicious。