Afternoon tea: basic whole egg sponge cake(xia wu cha qing song zuo ji chu quan dan hai mian dan gao )

Afternoon tea: basic whole egg sponge cake

Introduction:

"This is the simplest and most difficult cake. It's simple, because the materials are simple (only five elements of basic egg, milk, oil, sugar and flour), and the process is simple (four basic steps of whipping whole egg, mixing flour, mixing oil & amp; milk and baking). It's difficult because it's difficult to completely kill the whole egg, and the portable electric egg beater has to work for about ten minutes, so many TX can't wait until the last moment to rush to sift, cut and mix, and naturally get an egg cake instead of a cake. Be patient and do it step by step, you can do it well! "

Production steps:

Step 1: put the eggs into the oil-free and waterless container. I put them into the basin of the chef's machine. Note: put the eggs in warm water at about 40 ℃ for a while in advance. First, wash the eggshell. Second, make the eggs warm and easy to beat. Dry the eggshell and knock the eggs.

Step 2: beat the eggs at low speed, then pour in the sugar.

Step 3: start beating the egg at high speed. If you use a hand-held electric egg beater to beat, put the egg basin in a basin filled with 40 ℃ warm water and keep the temperature (but the temperature of the egg liquid should not exceed 36 ℃). First, beat the egg liquid and sugar evenly at low speed until the sugar melts, and then start to beat at high speed. During this period, stop the egg beater once in a while to prevent the egg beater from being too tired. It is said that the electric egg beater takes about 10 minutes to beat. After stirring for a while, you need to stop to check the state of the whole egg. Like this, the color is still yellowish, there are traces of dripping, but the traces disappear quickly, and there are bubbles of different sizes on the surface, which means that you still need to work hard to beat in place.

Step 4: until the color is white, the bubbles on the surface are fine, and there is a certain consistency. The dropping egg is in the shape of forged strip, flowing from top to bottom, and the falling traces slowly disappear within 5 seconds. At this time, the whole egg is completely dismissed.

Step 5: while the chef beat the whole egg, I sifted the low flour three times. If you use a portable electric egg beater, sift the flour three times in advance.

Step 6: first, use a flour sieve to sift 1 / 2 of the flour into the egg mixture. Because the flour will sink at the bottom after sifting in, you have to turn it up from the bottom with a rubber scraper to roughly mix the flour with the egg mixture. Then sift in the remaining 1 / 2 of the flour, and continue to turn it up from the bottom with a rubber scraper until the flour and egg liquid are fully mixed, and no granular flour can be seen. Pay attention to control time, too long time will defoaming.

Step 7: when you cut and mix, you can hear the sound of bubbles cracking. Don't be afraid. Cut and mix boldly. Not counting the screening time, you can mix well in less than 2 minutes. The final paste is smaller and thicker than the whole egg. It drips intermittently, with obvious traces and is not easy to disappear. (start to preheat the oven at 160 degrees).

Step 8: mix the corn oil and milk in another small bowl, stir with the manual egg beater until emulsifying (oil and water are evenly mixed), quickly draw a few circles, one minute.

Step 9: at this time, the milk and oil mixture can't see the oil star floating, becoming a light milky yellow.

Step 10: take a large spoon of the cake paste mixed in step 7 and add it into a bowl. Cut it into milk oil and mix well.

Step 11: mix well, then pour back the remaining cake paste, cut thoroughly with a rubber scraper and mix well. As you can see, the cake paste mixed with milk and oil is very thin and has good fluidity. There are traces when it drips, but it disappears quickly. Note: it is strongly recommended to cut and mix the emulsified milk and oil with part of the cake paste first, and then mix all the cake paste. Do not directly pour the oil and milk into the cake paste to mix, because the proportion of milk and oil is different from that of the cake paste. The result is that it is easy to defoaming!

Step 12: the mixed cake paste is smooth, continuous and smooth like silk when dripping. There will be traces of dripping, and it won't disappear soon. There will be small bubbles on the surface, but not many. The final mixed cake paste should be used immediately, otherwise it is easy to defoaming.

Step 13: pour the cake paste into the 8-inch baking mold, grasp the edge of the mold and shake the cake mold down several times to break the air bubble on the surface. This step must be done. I'm used to it as Qi Feng. I think it won't hurt if it doesn't shake. As a result, when everything started, I found that there were uneven holes in it and the organization was not delicate enough. Put it in the middle and lower layer of the oven preheated at 160 ℃ for 60 minutes. When you see the coloring on the surface, cover it with tinfoil to avoid excessive coloring.

Step 14: after baking, demould and cool on the grill.

Step 15: after baking, demould and cool on the grill.

Materials required:

Low powder: 120g

Eggs: 4, about 220g

Fine granulated sugar: 80g

Milk: 30g

Corn oil: 40g

Note: 1, the amount of sugar in the original formula is 100g, I slightly reduced, the sweetness is OK, do not recommend to reduce, otherwise it is not easy to send the whole egg. 2, although it is made of the simplest raw material without any flavor or lemon juice, it is completely pure and fragrant. However, compared with Qi Feng, this basic whole egg sponge is not so delicate and soft. It tastes a little tough (but it's definitely not chewing bark, it's still very soft) and a little dry. It's suitable for making the bottom support of tall decorated cake. It's delicious to eat alone. It's a good afternoon tea with milk or coffee.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xia Wu Cha Qing Song Zuo Ji Chu Quan Dan Hai Mian Dan Gao