French honey sponge cake

1

The original formulation is as shown in the figure。

2

Put the whole egg in the egg bucket and pour it into the sugar。

3

Put the honey down and mix the egg glucose with a manual omelet。

4

The iron boiler is boiled, water is injected, and when burned, the egg buckets are pumped into heat。

5

It takes about 10 minutes for the egg to be hit with an electric eggmaker until the bubble rises, and when the glucose temperature reaches around 37 degrees, the fire is shut and the egg fluid continues to be in a thick paste。

6

All the eggs will be out, spare。

7

Add low powders three times to all egg fluids that pass。

8

Smash it into egg paste。

9

Put corn oil in the triage basin and a large spoon full of egg fluid。

10

Make corn paste, spare。

11

Pour corn oil into eggs。

12

The cut cakes are poured into the baker with oil-papers, smoothed, sesame, and reshocked hard, and the atmospheric bubbles。

13

The oven is preheated for 10 minutes, followed by 160 degrees into the oven, fire up and down, mid-level, 25 minutes until the cake surface is yellow。

14

Take the cold cake off the mold, cut the square, and eat it。

1. The temperature for whipping whole eggs should be maintained around 37°C (body temperature); simply touch the egg mixture with your hand, and it should feel warm. 2. Test the whipped whole eggs by lifting the beater: the mixture should flow down smoothly like a ribbon. Alternatively, draw an "8" with the beater; the trail should remain without collapsing. 3. When adding low-gluten flour to the whipped whole eggs, add it in portions and gently fold it in quickly in an up-and-down motion to ensure even mixing and prevent deflating. 4. I used a Longdo CKF-25B baking sheet; this recipe yields one tray's worth. 5. For those with a sweet tooth, you can add 10-20g more sugar.