Jujube sponge cake
Introduction:
"I haven't made whole egg sponge cake for a long time. I can't remember how to make it, so I immediately checked it on the Internet. The baked cake is golden in color, and the taste I haven't seen for a long time is back."
Production steps:
Step 1: mix all powders evenly and sift twice
Step 2: beat the eggs in a water and oil-free bowl, first add half the sugar
Step 3: beat with electric egg beater in warm water until thick, then add the other half sugar to continue to beat
Step 4: beat to the surface of the egg and draw a line that won't disappear immediately
Step 5: sift the low gluten powder twice
Step 6: turn up and down, cut and mix until there is no dry powder
Step 7: pour in the corn oil, still cut and stir to make cake paste
Step 8: dice Ejiao jujube into cake paste
Step 9: pour into the 8-inch mold and send it into the preheated oven
Step 10: bake at 110 ℃ for 60 minutes
Step 11: after baking, take out to cool and demould
Materials required:
Flour: 80g
Corn starch: 20g
Eggs: 4
Baking powder: 1g
Sugar: 40g
Corn oil: 30g
Note: the egg liquid should be kept away from warm water, and it takes less time.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Mi Zao Hai Mian Dan Gao
Jujube sponge cake
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