French sponge cake
By VicentaLakin
And today is a piece of cake -- French sponge cake -- that I've been crazy about lately. It's different from the heavy oil that sells on the street and tastes like cake. It's light and soft, but it's a little tough. It's like an irresistible home snack. It's for the old and the young。
Recipe Recommendations
- protein of 2
- egg yolk of 2
- low-gluten flour 15 grams
- corn starch 10 grams
- powdered sugar 18 grams
- Vanilla essential oil
- coconut a little
Steps for French sponge cake
1
The material was assembled and the protein and yolk were separated。
2
Spread the yolk and add 18 grams of sugar powder。
3
Add vanilla oil. (No one has to fail)
4
Another water-free, oil-free basin begins to ejaculate the protein (three times sugar fraction added). The first sugar is added when the protein is struck with an electric omelet. Keep messing around。
5
Add a second sugar when the protein hits a thin foam
6
Join the third Don at around 15 seconds. Keep messing up to wet hair
7
Protein is tangled with visible texture, and the eggbeater is lifted with a small bend。
8
One third of the distributed protein is taken to the yolk paste, a little tumble。
9
And then back to the rest of the protein, with a little bumping up and down with a rubber razor。
10
Add sifted low-banded flour and corn starch and continue to mix evenly
11
Squeeze the pasta into the mold with a bag of flowers。
12
Finally, the palms are spread evenly on the face of each of the molds (preferably, the coconuts are pressed slightly into the paste with tools, and the coconuts are wet, so that they are not easily baked). Go to the preheat oven, fire 175°C, bake for 22 minutes。
13
The new diet can also be half-flanked into the mold, then filled with meat pine, and then the rest to the full of 9. It's the heart of the world