Brown sugar sponge cake(hong tang hai mian dan gao )

Brown sugar sponge cake

Introduction:

Production steps:

Step 1: knock the egg into a deep basin.

Step 2: use the electric egg beater to make a big bubble.

Step 3: add brown sugar and beat until thick.

Step 4: mix the two kinds of flour and sift them into the batter.

Step 5: Cross and mix well or turn from bottom to top.

Step 6: add oil slowly and mix well.

Step 7: add water to make the cake paste.

Step 8: pour the cake paste into the baking mold.

Step 9: grasp the basin and shake it twice to shake out the big bubbles.

Step 10: preheat the oven and place the mold in the second layer from bottom to top.

Step 11: bake at 175 ℃ for 20 minutes.

Materials required:

Gluten: 75g

Corn starch: 45g

Eggs: 4

Water: 30ml

Brown sugar: 50g

Salad oil: 30ml

Note: 1. Because it's a new baking mold, I don't know how the demoulding effect is, so I did some non stick treatment, smeared a layer of oil in the mold, patted on the powder and then poured out the excess flour, so it's easy to demould, but it can't be coated too much, don't have oil accumulation. 2. With a toothpick poke, see no flour adhesion, that is ripe.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hong Tang Hai Mian Dan Gao