SpongeBob
By VicentaLakin
Spongecake was once a pain in my heart, and on several occasions it was quickly melted out in the oven, a little bit of it, and it became sore, until it was made a happy sponge cake. And then it worked. It was so simple and so delicious. It's very fine, and the cake smell is very pure, and it's perfect, and it's just a little too sweet, so I'm using 70% of the sugar in the original, and the sugar in the glucose is not on it, and it's pure drinking water。
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for SpongeBob
1
Put all the eggs in the basin, put sugar in one-time, and put the basin in the hot water, so that it can reach 40 degrees and get out
2
One water plume in two, full mixing to melt
3
After a high-speed stroke, a two-wheeling of five and four-and-a-half minutes, the egg fluid turns white, picks up an egg fluid with an egg-beater, sketches a hyphen, and continues to emit 20 to 30 seconds if the hyphenation disappears immediately, and if it's done, it's done clearly
4
And then at a low speed, you're going to have two to three minutes without the egg-beater, and you're going to have a fixed one mix for about 15 seconds, and a counterclock needle for about 30 degrees, and at this point, you're going to find that the big bubble is going to get mixed up with the egg-beater, and the egg paste becomes rather delicate
5
The mix of butter and milk is placed in a hot water insulated water, with temperatures above 40 degrees
6
SEE IF THE EGG PASTE IS OK. PUT A TOOTHPICK IN THE EGG PASTE
7
One-time flour, rubber knife-side contact with egg paste, starting at 2 o'clock, then reaching 8 o'clock, then flipping paste at 9 p.m. on the side of the basin, turning the basin 11 in the direction of a left-hand back-clock needle, an average quick blunder, 30 to 40 returns almost invisible
8
The melted milk butter fluid continues to mix around the paste 90 to 110 times
9
The melted milk butter fluid continues to mix around the paste 90 to 110 times
10
When the mix is over, the paste becomes glamorous, the paste rises, and the flow will be a little smaller than the old egg paste. But it's beautiful
11
Falling into the model, leaving the dead paste on the razor out of it, hitting the mold from about 10 centimeters to the table, making the surface bubble disappear
12
160 degrees of oven roasting 33-35 minutes
13
Once you're out, you drop the mold from about 15 centimetres to prevent the cake from going back, and you turn the cake over to the shelf for about five to six minutes, and you cool it up
14
The way to brush it: Is that a lot to you? I'm telling you, you're gonna paint it all on the cake, you're gonna brush it on a little bit, you're gonna have to brush it on the bottom, you're gonna have to do it everywhere, you're gonna do it in the middle, you're gonna do it in the top, you're gonna do it in the middle, you're gonna do it in the first place