Sponge Cake(hai mian dan gao )

Sponge cake method:

Raw materials for sponge cake:

1500 grams of eggs,

A cup of milk,

500 grams of flour,

100g dry starch,

A spoonful of vanilla powder,

300 grams of buttermilk. 600 grams of sugar,

A spoonful of vanilla powder.

Sponge cake making steps:

① Heat and melt the sweetened condensed milk.

② Beat the egg and sugar together until foamy.

③ Pour the melted buttermilk and milk into the mixture.

④ Sift the flour and vanilla powder into the ingredients and mix well.

⑤ Pour the prepared raw material into the model, pad paper in the model, and put it into the microwave oven to bake for about 25 minutes under low heat.

⑥ Take out the cake from the model, cut it into pieces and put it on the plate side by side.

Sponge Cake

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Sponge cake is a kind of puffing dim sum made from the baking of the protein by adding a large amount of air into the egg and baking with flour. It is named after the foam sponge as its structure is similar to the porous sponge. It is called Qing cake in China.

brief introduction

In the west, cake is a representative pastry, loved by people. In China, cake, as a kind of food suitable for all ages and seasons, has entered thousands of households. In the process of cake making, high-speed stirring can reduce the surface tension of globulin, increase the viscosity of protein, and quickly inject into the air Form a bubble, the globulin and other proteins are stirred by mechanical action, resulting in mild degeneration. The denatured protein molecules are condensed into very strong films to encircle the air. At the same time, due to the effect of surface tension, the protein foam is contracted into a sphere, and the protein colloid has viscosity, and the added flour material adheres to the foam around the protein foam. It becomes stable and keeps the gas mixed. During the heating process, the gas in the foam expands and expands, which makes the product loose and porous and has certain elasticity and toughness.

Production principle

In the process of cake making, the protein is reduced by high speed agitation to reduce the surface tension of globulin and increase the viscosity of the protein. Because of the large viscosity components, it helps the formation of the foam in the early stage, causing it to quickly penetrate into the air and form a foam. Globulin and other proteins in the protein are slightly denatured by mechanical action of stirring. Denatured protein molecules can be condensed into a layer of skin, forming a very strong film that will encircle the air mixed. At the same time, due to the effect of surface tension, the protein foam will shrink into spherical shape, and the protein colloid has viscosity and the added flour material adheres to the white foam around, so that the foam becomes very stable, and can keep the mixed gas in the process of heating. The gas in the foam is heated and expanded to make the product loose and porous and has certain elasticity and toughness.

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Material formula

Sponge cake is made of egg, sugar, flour and a small amount of oil. Fresh egg is the most important condition for making sponge cake, because fresh egg colloid solution has high consistency and can inject gas to keep the gas performance stable. Eggs stored for a long time are not suitable for making sponge cake. Low gluten flour is often used in cake making. The flour should be fine and the gluten should be soft, but there should be enough gluten to bear the swelling force during baking, which plays a skeleton role in forming the unique tissue of cake. If there is only high gluten flour, it can be processed first, take part of the flour to be cooked in the cage, take it out to cool, and then sift it to keep the flour free from pimples, or add a little corn starch into the flour to mix well to reduce the gluten of the dough. Sugar is the best choice for cake making, such as soft sugar or powdered sugar. The bigger the granule, it is not easy to dissolve in the short time of stirring, and it is easy to lead to the decline of cake quality.

Sponge cake in the production process, there are generally two ways: one is to use egg white instead of yolk "angel cake", the other is to use whole egg "yellow sponge cake", so the formula is also different.

Angel cake is made of egg white, sugar, flour and oil in the ratio of 5:3:3:1. Because egg yolk is not used in the formula, its foaming performance is very good. The internal structure of the cake is relatively fine, the color is white, the texture is soft and almost bulky.

There are two traditional recipes for yellow sponge cake: one is the ratio of egg to sugar and flour is 1:1:1, the other is the ratio of egg to sugar and flour is 2:1:1. The difference with angel cake is that it not only uses egg white, but also uses egg yolk. If the production method is appropriate, the quality of the finished product is the same as that of angel cake.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

practice

Stirring method

The process of white egg and yolk separate mixing method is relatively complex, and its feeding sequence is very important for the quality of cake. Usually need to separate the protein and yolk stirring, so it is best to have two blenders, one to stir the protein, the other to stir the yolk. First, combine the protein with the protein

The sugar is beaten to a foamy shape, dipped in the hands, erected slightly, slightly drooping, the other stirred egg yolk and sugar, and slowly added the protein foam into the egg paste. Finally, the flour was mixed evenly and made into batter. In the process of operation, in order to solve the problem of dry eating, when stirring the egg yolk, add a little oil to stir together, and make use of the emulsifying property of the egg yolk to mix the oil and the egg yolk evenly.

Whole egg and sugar mixing

Egg sugar mixing method is a method of mixing eggs and sugar after foaming, and then adding other raw materials. The production process is to put all the eggs and sugar in the formula together and put them into the blender. First, beat them slowly for 2 minutes. When the sugar and eggs are mixed evenly, then stir them at medium speed until they are milky white. When the egg paste will not flow down, stir them quickly until the egg paste can stand up, but it is not very solid. The volume is about 3 times that of the original egg sugar Sift the flour and slowly pour it into the beaten egg sugar. Stir the flour by hand (or slowly). Mix well.

Emulsification

Emulsification refers to the method of adding emulsifier to sponge cake. Cake emulsifier is also known as cake oil in China, which can promote the stability of foam and oil and water dispersion system. Its application is an improvement to traditional technology, especially reducing the difficulty of making traditional sponge cake, and making the sponge cake can be dissolved in more water and grease, making it difficult to aging, drying and hardening, and eating more nourishing, so it is more reliable. It is more suitable for mass production.

During the operation, when the egg sugar is stirred in the traditional process, 10% cake oil of flour can be added. When the egg sugar turns white, the selected flour can be added, and then 30% water and 15% oil can be added.

Mold pouring

brief introduction

After the cake material is stirred evenly, it should be poured into the oven immediately for baking. The mixing method of egg sugar should be controlled within 15 minutes, and the emulsifying method can be extended appropriately. The shape of the cake is determined by the shape of the mold.

Mold selection

Cake forming is usually completed by means of mold. Commonly used molds are tinplate, stainless steel, sheet iron, aluminum and heat-resistant glass materials. Its shape is round, rectangle, lace, chicken heart, square and so on. Edge can also be divided into high edge and low edge. The selection should be based on the different formula, proportion and internal organization of the cake. Sponge cake has soft tissue and easy to mature, so it can choose the mold flexibly. Generally, the mold can be selected according to the shape of the finished product.

Mold filling requirements

In order to make the baked cake easy to take out from the mold and avoid the cake sticking to the baking pan or mold, the mold must be cleaned before the paste is put into the mold, and a layer of clean oil paper should be spread around and at the bottom of the mold, and a layer of oil should be evenly coated on the oil paper. If you can sprinkle a layer of flour on the oil, the effect is better.

Sponge cake is different according to the puffiness and the proportion of egg sugar flour. It is generally suitable to fill the mold with 70% or 80%. In practical operation, the baked cake just fills the baking tray, does not overflow the edge, and the top does not protrude, so the capacity of the fashion batter is just right. If the quantity is too much, the baked cake will swell and overflow, which will affect the beauty of the products and cause waste. On the contrary, if the amount of cake is too small, the cake's softness will be reduced due to excessive moisture volatilization during baking.

bake

Temperature and time

The baking temperature has a great influence on the quality of the cake. If the temperature is too low, the top of the baked cake will sink and the interior will be rough; if the temperature is too high, the top of the cake will swell, the central part will crack easily, the four sides will shrink inward, and the cake will be hard. Generally, the best baking temperature is 180 ℃ - 220 ℃. Baking time also has a great influence on the quality of baked cake. Under normal conditions, the baking time is about 30 minutes. If the time is short, the interior will be sticky and unripe; if the time is long, it will be easy to dry, hard and brittle around. The baking time should be determined according to the size and thickness of the product, and also according to the sugar content in the formula

Chinese PinYin : Hai Mian Dan Gao