All the sponge cake
By VicentaLakin
After Tsing had done well, he tried the sponge again, and he succeeded (my success criteria were lower), he did countless Tsing, but he did it for the first time. It's a test of patience
Recipe Recommendations
- whole egg of 4
- fine sugar 120 grams
- low-gluten flour 130 grams
- salt 1/2 tsp of
- salad oil 30 grams
- fresh milk 30 grams
- sweetening
- baking
- several hours
- ordinary
Steps for All the sponge cake
1
Pumping eggs into an oil-free basin with white sugar
2
Heat mixed liquid insulation up to 40 degrees and mix it evenly
3
When the temperature is about the same, the electro-pumper sets out the egg fluid from yellow to white, lifts the egg fluid with an egg-pumper, draws eight words on the surface and disappears in a few seconds, which means that the egg fluid is ready。
4
I sift it in two times, and I have to flip it
5
Don't circle when you flip
6
Find another bowl with milk and salad oil, salt, and mix it with a manual omelet
7
Take a small fraction of the distributed egg fluid and mix it into the milk liquid
8
And then back to the egg fluid
9
Softly flip evenly
10
Inverted into the mold and down a few times, placed in a preheated oven and baked for 130 degrees an hour, and light-cut cake surfaces are flexible and mature. The mold on the grill and put it on the addition tube because the oven's not high enough to operate like this
11
11, after cooling, with a demersal knife, the more perfect sponge cake came out。