Whole egg sponge cake(quan dan hai mian dan gao )

Whole egg sponge cake

Introduction:

"I envy the sponge whole egg cake made by the experts very much. I didn't make it very successful once. To sum up, I feel that the eggs are not enough to be whipped, and it takes a long time to stir when adding flour, and the baked eggs are shriveled. Today, I decided to fight the eggs again. There will always be a successful day. Ha ha, I didn't expect that the sponge cake made today is quite successful. What's more, there is still something in the middle I didn't order noodles, but my hair is very soft, ha ha. "

Production steps:

Step 1: get the materials ready.

Step 2: prepare a larger bowl, fill it with 40 ℃ hot water, pour sugar into the egg bowl at a time, and sit on the hot water.

Step 3: start the egg beater and beat continuously for the first 3 minutes until the color of the whole egg becomes lighter.

Step 4: continue to beat the eggs until you lift the beater. The dripping egg paste will not disappear immediately. You can draw lines on the surface of the egg paste in the basin.

Step 5: sift the flour into the batter.

Step 6: use a rubber knife to carefully mix the egg paste and flour from the bottom up. Do not beat the egg in a circle to avoid defoaming. Pour butter into the batter and continue to mix evenly.

Step 7: spread oil paper on the baking tray, pour the batter into the oven and smooth it. Put it into the front shock twice to shake out the big bubbles in the batter.

Step 8: put it in the preheated oven and bake at 180 ℃ for 18 minutes until golden.

Step 9: take out the oven, buckle it upside down on the grid, and tear off the oil paper.

Step 10: cool and cut into pieces.

Materials required:

Low powder: 110g

Eggs: 5

Sugar: 80g

Butter: 25g

Note: 1. The whole egg is more difficult than the egg white, and the time is longer. So, it's easier to beat the whole egg at about 40 degrees, so you need to sit on the hot water to beat the eggs. 2. If the cake is not well mixed, it is easy to defoaming, and the cake is not soft enough. So don't stir the batter in circles, turn it up from the bottom. 3. After pouring in the butter, turn it carefully several times to make the oil and batter mix evenly, but stir in circles. 4. Don't bake sponge cake for too long, otherwise it will taste dry.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Quan Dan Hai Mian Dan Gao