Basic sponge cake(ji chu hai mian dan gao )

Basic sponge cake

Introduction:

"It's a satisfactory sponge cake. It's not easy to make a non cracking and elastic sponge cake!!"

Production steps:

Step 1: 1. Heat insulation with warm water, beat the eggs into a mixing bowl, beat them with an electric egg beater at low speed, then put the mixing bowl into a 40 ° hot water pot, and beat the eggs with the fastest speed until foaming. Heat the bottom of the pot with a minimum heat to make the water temperature rise gradually.

Step 2: beat until the volume of egg liquid expands, add sugar in three times, continue to heat with water, and thoroughly disperse.

Step 3: use the electric egg beater to beat the egg liquid to a fine and viscous state. When the temperature of the egg liquid reaches 40 ° and the water temperature reaches about 60 °, take out the mixing bowl and continue to beat it with the electric egg beater until the egg liquid is cooled. While waiting for the egg to cool, place the butter in a small bowl, microwave for about 10 seconds, and keep warm.

The fourth step: the ideal state of attack is to stir eggs with egg beater. The foam of the egg is rich and sticky, and it will not drip.

Step 5: add water, add water, and mix evenly with egg beater (manual egg beater).

Step 6: add flour, sift 2 / 1 low gluten flour into the mixing bowl, use the egg beater (manual) to scrape the egg paste from the bottom along the side wall of the mixing bowl clockwise, turn your wrist when it is close to you, lift the egg beater, let the egg paste flow down, and rotate the mixing bowl counter clockwise with the other hand, repeat this action to mix the egg liquid and flour evenly.

Step 7: sift in the remaining flour, and stir thoroughly with the method described in the previous step until no dry powder is seen. As long as the egg liquid to send in place, add flour mixing will not defoaming, state fluffy light. 8. Add warm butter and sprinkle the melted butter on the surface of the egg paste evenly (don't put it in at one time, the butter is not easy to break up). Stir it evenly with the egg beater, and don't over stir it (it doesn't matter if there are a few wisps of butter)

Step 8: pour the egg paste into the mold with the help of silicone scraper.

Step 9: put into the preheated oven and bake at 180 ° for about 30 minutes. Pay attention to the state of the cake.

Step 10: drop the mold in order to prevent the baked cake from retracting, take out the cake after baking and drop it on the table together with the mold from the height of 30-40 cm from the table. After the cake is shaken, the hot air inside can exchange with the outside in an instant to cool the cake quickly.

Step 11: demould as soon as possible, the cake will shrink when it is always in the mold.

Materials required:

Eggs: 5

Flour: 120g

Butter: 30g

Sugar: 100g

Water: 30g

Note: we must pay attention to the details of the operation, the success rate is relatively high. As long as the eggs are whipped enough, it's more than half done

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Ji Chu Hai Mian Dan Gao