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

Whole egg sponge cake

Introduction:

"The whole egg sponge cake saves the trouble of separating egg white and yolk, and tastes more fragrant."

Production steps:

Step 1: prepare the material and sift with low powder

Step 2: heat insulation and hydration of honey

Step 3: melt butter and milk in hot water

Step 4: beat the whole egg sugar with hot water until it is thick, add honey and continue to beat

Step 5: send until the lines don't disappear

Step 6: sift in the sifted low powder and mix evenly

Step 7: take a small part of the egg yolk paste and butter and milk to mix well, then pour back to mix well

Step 8: mix a good cake paste, delicate and shiny

Step 9: pour into the paper pad mold, shake it twice, then send it into the preheated oven, middle and lower layer, 35 minutes

Step 10: remove

Step 11: tear off the tin foil

Step 12: cool and slice

Step 13: fragrant and delicious

Step 14: tired of Qifeng cake, I think it's more delicious

Step 15: put the slices in the refrigerator and eat them as snacks tomorrow afternoon

Materials required:

Whole egg: 3

Fine granulated sugar: 110g

Low powder: 100g

Butter: 25g

Milk: 40g

Honey: 6 g

Note: ordinary flour 70g, corn starch 30g = low flour, you can save to buy low flour

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Quan Dan Hai Mian Dan Gao