French sponge cake(fa shi hai mian dan gao )

French sponge cake

Introduction:

"The delicious French sponge cake, although the taste is not as delicate as Qifeng cake, has a unique flavor. It's an entry-level baking dessert that novices can't miss..."

Production steps:

Step 1: preparation materials: 100g low gluten flour, 3 eggs, 75g sugar, 25g salad oil;

Step 2: beat the whole egg, put three eggs into the egg beater, add 75g sugar, and use the electric beater to beat the whole egg. Since the whole egg is easy to beat at 40 ℃, put the egg beater into a container filled with warm water, so that the chicken eggs can be easily whipped. When the eggs are whipped as shown in the figure, you can draw clear lines on the surface of the egg paste in the basin On the way, it's OK. (the whole process takes about 10 minutes);

Step 3: sift the flour into the egg paste in 3 to 4 times, carefully turn it from the bottom to the top with a silicone scraper until the egg paste and flour are mixed together, then sift in the flour, add all the flour into the egg paste in turn, and mix them together. This step needs to pay attention to is: do not draw circles to stir, so as to avoid the egg paste defoaming, the cake is not soft enough;

Step 4: take a small part of the egg flour paste, pour it into the bowl with salad oil, stir well, and mix;

Step 5: pour the egg batter of salad oil in step 4 into the egg batter that has been mixed before; maybe many children's shoes will ask why it is so troublesome to mix the egg batter twice, because it can reduce the degree of defoaming of the egg batter to the greatest extent and make the baked cake softer

Step 6: apply salad oil to the six inch cake mold and sprinkle flour to prevent sticking. Of course, if the mold at home has the function of anti sticking, this step can be omitted

Step 7: pour the cake paste into the mold, knock the mold on the table, shake away the air in the cake paste, so that the baked cake will not have small bubbles;

Step 8: preheat the oven at 180 ° for 10 minutes, put the mold containing the cake paste on the baking plate, and bake in the oven for 15-20 minutes

Step 9: This is what it looks like after 10 minutes of baking. It's really a sense of accomplishment to watch the cake paste slowly "get higher" and "gain weight" in the oven

Step 10: dengdengdeng ~ ~ this is a baked cake. It has cooled for about 5 minutes, so there will be some small cracks on the surface. This is due to the relationship between heat rise and cold contraction, but it does not affect the taste of the cake_ ∩)O

Step 11: This is the shape of the cake after demoulding. Wow, I'm so anxious that I demould it before it's cooled completely. The shape of the cake is not very good, but the taste is first-class ~ ~ after all, it's a cake baked by myself~~

Materials required:

Low gluten flour: 100g

Eggs: 3

Salad oil: 25g

Sugar: 75g

Note: 1. The best temperature of whole egg pastry is about 40 degrees, so it's better to sit the egg beater in warm water to pastry the whole egg; 2. When mixing the egg paste and flour, remember not to stir in circles, so as to avoid the defoaming of the egg paste and affect the taste of the cake after baking.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Fa Shi Hai Mian Dan Gao