Sponge cake -- the necessary collocation of Mousse Cake(hai mian dan gao mu si dan gao de bi bei da pei )

Sponge cake -- the necessary collocation of Mousse Cake

Introduction:

"Today's French sponge cake is very simple. The only thing that takes time is the whole egg. The texture of sponge cake is not as delicate and soft as Qifeng cake, but it has another flavor. Moreover, the cake tissue is stronger than Qi Feng, which can bear a larger weight without collapse. It is very suitable for making mousse or the sandwich in the middle of large-scale decorative cake

Production steps:

Step 1: beat the eggs into the egg beater and pour in the sugar

Step 2: heat the mixture to 40 ° with water separation, while heating, stir it with a manual egg beater to make it evenly heated

Step 3: when the temperature is reached, use the electric egg beater to beat the egg at medium speed until the volume expands twice, the egg liquid turns from yellow to light white, use the egg beater to lift the drawing line, and disappear in a few seconds, indicating that the egg has been beaten

Step 4: sift the flour into the beaten egg twice

Step 5: turn and mix with scraper once for each screening

Step 6: add salad oil and salt to fresh milk

Step 7: stir with a hand beater until the milk and oil are mixed

Step 8: add a small part of the egg mixture to the milk and salad oil, mix well with a scraper

Step 9: finally, mix the mixture with the beaten egg

Step 10: pour the cake paste into the mold and shake it twice,

Step 11: put into a preheated 180 degree oven and bake the middle and lower layers for 30-35 minutes

Materials required:

Whole egg: 4

Fine granulated sugar: 120g

Salt: 1 / 2 teaspoon

Low gluten flour: 130g

Salad oil: 30g

Fresh milk: 30d

Note: Note: 1, sponge cake sugar consumption is large, do not try to reduce the amount of sugar, this will make the cake is not easy to expand and reduce the moisture of the cake. 2. When the whole egg is whipped, because the yolk contains oil, it is difficult to form bubbles, which is more difficult than whipping protein. Need to heat the eggs, weaken the surface tension of the eggs, it is easier to make bubbles. When heating, don't put the egg beater in hot water at the beginning, so that the eggs on the edge of the bowl will solidify. Instead, start with cold water and heat slowly, stirring while heating, so that the eggs are heated evenly. 3. The volume of the whipped egg paste will expand to three times of the original. When the egg liquid is lifted to the surface, eight characters can be drawn and disappear in a few seconds. If it doesn't disappear for a long time, it means that the whipping is overdone. 4. The gesture of adding flour after the whole egg liquid is sent should be light and fast. You can use the method of turning and cutting, but you can't use the scraper to press the egg paste, otherwise it will cause the air inside to defoaming. My personal experience is not to sift the flour in advance, but to sift the egg liquid into the egg liquid in two or three times after the egg liquid is passed, because no matter how carefully the sifting is, a large amount of flour will still be caked seriously when it is poured into the egg liquid at one time.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hai Mian Dan Gao Mu Si Dan Gao De Bi Bei Da Pei