French sponge cake(fa shi hai mian dan gao )

French sponge cake

Introduction:

"My little girl has been growing up for more than four months, and it's changing every day? Every day is also a variation of the way to her to do delicious, fortunately she is not picky to eat anything. The only thing is not to drink milk, give her drink is not to drink, head straight shake. Don't drink! Sometimes you can drink yogurt or something. I said I'll make you a cake this afternoon. Do you want to eat it? She thought I'd done it, so she took me to the kitchen. So how much she likes to eat? As soon as I got out of the oven, I wanted to fill a piece in my mouth immediately. It was not made in the bottom, but it was still hot. So I cut a piece and she ate it all. My daughter is too young to make cakes. Just watch me make them and eat them. "

Production steps:

Step 1: beat the eggs into a stainless steel bowl and add all the sugar at once.

Step 2: pour hot water into the pan, heat the egg beater in hot water, and beat it with the egg beater.

The third step: the dense foam that is seen in the egg liquid is thicker than that, and the egg drier that drips the egg whisk will not disappear immediately.

Step 4: sift in the low gluten flour in three times, carefully turn it from low to top with a rubber scraper, and mix the egg paste and flour evenly.

Step 5: pour in the salad oil and continue to stir well. Preheat the oven.

Step 6: pour the mixed cake paste into the baking tray covered with oil paper. Smooth the cake paste and shake it hard to shake out the bubbles.

Step 7: 180 degrees in the middle, heat up and down, bake for 15-20 minutes.

Step 8: take it out immediately after baking and put it on the grid to cool.

Materials required:

Eggs: 5

Low concentrate flour: 160g

Sugar: 110g

Salad oil: 30g

Note: 1, play the whole egg to sit in the hot water pot, the water temperature is about 40 degrees. 2. It takes a long time to pass the whole egg. Make sure the egg paste is thick. The dripping egg paste will not disappear immediately. You can draw clear lines in the basin with the egg paste. 3. Flour should be added in three times, do not stir in circles when stirring, so as to avoid egg defoaming. 4. You can also change salad oil to butter.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Fa Shi Hai Mian Dan Gao