Whole egg sponge cake(quan dan hai mian dan gao )

Whole egg sponge cake

Introduction:

"The basic method of whole egg cake is to mix the whole egg with sugar, and the finished product is the familiar sponge cake. In fact, it's very simple, but it's very hard to beat eggs, so it's better to use an electric egg beater. If you have a cooking machine, it's better. Sponge cake has been a bitter failure in the past. The finished product is small, precipitated, hard but not soft. At this point, sponge cake has become a pain in my heart. I don't do it for a long time, just do my best Qi Feng. It was not until I learned the formula and unique method of measuring specific gravity of Mr. Zhou in Taiwan that I regained my confidence and challenged sponge cake again. Let's first introduce the measurement of specific gravity: specific gravity = the net weight of the egg paste in the container ／ the net weight of the water in the same container. When you make a whole egg cake, the degree of egg whipping is very important. If you don't stir it enough, the cake won't be fluffy; if you stir it too much, the cake is easy to deform. The specific degree of whipping is the standard, and the descriptions of all kinds of recipes are also different, such as the consistency of the egg paste, the speed of dropping, the length of stirring time, etc., which need to feel and judge by themselves, and the definition is not very clear. Especially for novice bakers, it is difficult to judge the beating degree by touch and vision, and they are often confused. The most accurate method is to measure the specific gravity of egg paste. Put a bowl on the electronic scale, return to zero, slowly fill it with water, and record the net weight of water; then pour out the water, dry the bowl, fill it with egg paste (scrape flat with scraper), and record the net weight of egg paste; finally divide the net weight of egg paste by the net weight of water, which is the specific gravity. After n times of failure, I finally used the method of measuring specific gravity to make a successful sponge cake, which also erased the pain in my heart. What are you waiting for? Come and have a try. "

Production steps:

Step 1: put the whole egg, yolk, sugar and salt in material a into the egg bowl and disperse them. Heat to a slight temperature with water and stir from time to time.

Step 2: leave the water bath, beat the egg beater at high speed until it is thick and white, and measure the specific gravity: the net weight of egg paste is 41g, the net weight of water is 155, 41 △ 155 ≈ 0.26. If the specific gravity is greater than 0.22, continue stirring.

Step 3: after stirring for a few minutes, it is still higher than 0.22, and then beating for another 2 minutes. At this time, the egg paste is very thick, and the beater has deep and obvious lines. Re measurement: 34 △ 155 ≈ 0.227. A little bit higher. That's it. (at this time preheating oven)
continues to stir for 1 minutes at low speed to make the foam smaller and more delicate.

Step 4: add the milk in material B and mix well with the manual egg beater. Sift in the low gluten flour, turn it over from the bottom with a rubber scraper, and mix well. Don't over stir the flour to avoid gluten.

Step 5: add a little batter to the melted butter and mix until the two blend. Pour back into the batter basin and mix well.

Step 6: measure specific gravity: 63 △ 157 ≈ 0.4. (Mr. Zhou's formula is about 0.36; if you want the cake to be fluffy, the proportion of batter should not exceed 0.4.)

Step 7: pour into the mold, shake a few times, shake out big bubbles. Put it in the preheated oven, 175 ℃, the penultimate layer, bake for 30-35 minutes (baking time depends on the oven temperature).

Step 8: gently press the center of the cake with your hand. If you feel elastic but not buoyant, it's ripe. You can also use a bamboo stick to prick it down from the middle and then pull it out. If you don't touch the batter, it's ripe. Take it out, turn it upside down and cool it down.

Step 9: after the cake is cooled, use a knife to cut along the edge of the mold, and the tip of the knife is close to the mold.

Step 10: push up from the bottom to get out of the mold.

Step 11: separate the cake from the bottom of the mold with a knife.

Step 12: the tissue is very soft~~

Materials required:

Whole egg: 200g (4 pieces)

Egg yolk: 34g (2 pieces)

Fine white granulated sugar: 120g

Salt: 1 / 3 tsp

Milk: 48g

Low gluten flour: 120g

Melted butter: 24g

Precautions: 1. Put material a into the egg bowl and break it up immediately. If left for a long time, sugar and salt may absorb water from nearby egg yolks and agglomerate. 2. The weight of the whole egg and yolk is measured strictly according to the formula, because I use native eggs with a large yolk. The medium and small eggs on the market will be close to the formula weight. 3. If a 6-inch round mold is used, the material is halved; bake at 180 ℃ for 25 minutes. 4. The milk in the formula can be replaced with water, and the melted butter can be replaced with tasteless cooking oil.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Quan Dan Hai Mian Dan Gao