Steamed sponge cake: whole egg pastry(zheng hai mian dan gao quan dan da fa fang shi )

Steamed sponge cake: whole egg pastry

Introduction:

"Sponge cake is a relatively basic cake, which is named for its spongy and porous internal structure. There are two kinds of sponge cake: whole egg pastry and separate egg pastry. Today we are going to make whole egg pastry

Production steps:

Step 1: prepare four kinds of materials, mix flour and starch well, sieve 2 or 3 times.

Step 2: add the sugar to the egg liquid at one time. The container should be free of oil and water.

Step 3: prepare a larger bowl, add 30-40 ℃ warm water into it, and put the egg container into the warm water bowl to beat.

Step 4: or put the egg liquid on the steamer, keep the steam about 40 degrees, and beat it on the steamer. It has been proved that this method can save 10 minutes compared with passing in warm water basin.

Step 5: beat the whole egg with chopsticks. If you don't have any other skills, just beat it all the time. 20-30 minutes or so, the egg is pale yellow and white, and the foam is thick and thick. The volume is 3 times as big as the original (electric egg whisk is said to be 4 times the size). The word "8" does not disappear for more than ten seconds.

Step 6: sift the flour into the egg liquid 2 or 3 times, copy the bottom and stir. Sifting in flour will not sink immediately. If it sinks immediately, it means that the egg liquid has not been sent well. You can add a little baking powder to the remaining flour to remedy it, but you must mix it evenly. When mixing, it should be evenly mixed in the shortest time, the technique should be light and fast, and it is easy to defoaming after a long time; when mixing, don't draw circles, otherwise it will be gluten and defoaming, and the cake won't grow.

Step 7: mix the egg paste of flour, the volume is a little smaller, still need to be fine, no flour particles.

Step 8: put a layer of oil on the tea bowl in advance, pour in the egg paste and fill it with 7 or 8 points. You need to put it in a steamer with boiling water. It's the same as preheating the oven. You can heat it up when you add flour.

Step 9: steam over medium high heat for 10 minutes. When steaming, it is necessary to prevent the water on the lid from dripping on the surface of the cake. The specific time needs to be adjusted according to the size of the container.

Step 10: steamed several times, each time the problem is different, attached here for a reference. This one, too much flour, too much fire, uneven surface, a word "hard".

Step 11: the egg liquid is not completely dispersed, and the baking powder only expands the surface layer, and the core is hard.

Step 12: it's steamed over medium heat, but it doesn't start much when the heat is low,

Step 13: medium fire. It looks ok.

Step 14: before entering the steamer, the tea bowl didn't shake a few times. There were many big bubbles in it.

Step 15: before entering the steamer, knock the tea bowl a few times, and the air bubble shakes out, looking more delicate.

Materials required:

Eggs: 2

Common flour: 40g

Corn starch: 10g

Soft sugar: 35g

Note: as long as the egg liquid to send in place, stir when not gluten, almost can succeed.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Zheng Hai Mian Dan Gao Quan Dan Da Fa Fang Shi