Cranberry sponge cake(man yue mei hai mian dan gao )

Cranberry sponge cake

Introduction:

"Today's sponge cake is very simple. The only time it takes is to pass the whole egg. The texture of the sponge cake is not as delicate as that of Qifeng cake, but it has another flavor. It's very soft and delicious with the embellishment of cranberry and raisin."

Production steps:

Step 1: get the materials ready.

Step 2: prepare a larger basin, fill it with 40 ℃ hot water, pour sugar into the egg basin at a time, and sit in the hot water basin.

Step 3: start the egg beater and beat continuously for the first 3 minutes until the color of the whole egg becomes lighter.

Step 4: continue to beat the eggs until you lift the beater. The dripping egg paste will not disappear immediately. You can draw lines on the surface of the egg paste in the basin.

Step 5: sift the low powder into the batter.

Step 6: carefully mix the egg paste and flour from the bottom with a rubber knife. Do not beat the egg in a circle to avoid defoaming. Pour edible oil into the batter and continue to mix well.

Step 7: spread oil paper on the baking tray, pour the batter into the oven and smooth it. Put it into the front shock twice to shake out the big bubbles in the batter.

Step 8: Sprinkle cranberries and raisins evenly in the batter before baking.

Step 9: put it in the preheated oven and bake at 180 ℃ for 18 minutes until golden.

Step 10: take out the oven, buckle it upside down on the grid, tear off the oil paper, cool it and cut it into pieces for eating

Materials required:

Low gluten flour: 120g

Eggs: 6

Sugar: 50g

Edible oil: 40g

Salt: right amount

Dried Cranberry: moderate

Raisins: moderate

Note: 1. The whole egg is more difficult than the egg white, and the time is longer. Therefore, it's easier to beat the whole egg at about 40 degrees. Therefore, when you beat the egg, you should sit on the hot water. 2. If the cake is not well mixed, it is easy to defoaming, and the cake is not soft enough. So don't stir the batter in circles, turn it up from the bottom. 3. After pouring in the butter, you should be very careful to stir it several times, so that the oil and batter can be completely mixed evenly. Do not stir in circles. 4. Don't bake sponge cake for too long, otherwise it will taste dry.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Man Yue Mei Hai Mian Dan Gao