Golden sponge cake(huang jin hai mian dan gao )

Golden sponge cake

Introduction:

"I used to make more 6-inch Qifeng. I think Qifeng is the most delicious original cake. I don't like the taste of sponge cake. But from the round pig where learned this gold sponge cake is not the same, the taste is more delicate, but also has a certain toughness, because the addition of butter, so there is a milk flavor! It's the best way to make mousse cake! "

Production steps:

Step 1: cut the butter into small pieces and put it into the pot

Step 2: turn down the heat until the oil melts and bubbles, pour into the flour

Step 3: remove from the fire and stir well

Step 4: transfer the batter to a clean stainless steel basin, add milk and stir well

Step 5: add egg yolk in batches

Step 6: stir again to make a paste

Step 7: make the protein part again, and add starch into the sugar powder

Step 8: add it to the egg white in several times and beat it with electric beater

Step 9: beat to hard foam, lift the egg beater head is a sharp corner

Step 10: Take 1 / 3 protein cream into the egg yolk paste, cut and mix well

Step 11: pour in the remaining 2 / 3 of the protein cream and mix well

Step 12: pour it into the mold, smooth it, and shake it on the table twice

Step 13: put into the preheated oven, middle and lower 170 degrees, 45 minutes!

Materials required:

Yolks: 3

Low gluten flour: 40g

Butter: 40g

Milk: 45g

Egg white: 3

Fine granulated sugar: 40g

Corn starch: 5g

When you are young, the butter will scorch! 2. After baking, turn it upside down and let it cool before demoulding! 3. The eggs were medium, so we used three. If you have eggs, two will be enough!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Huang Jin Hai Mian Dan Gao