Sponge cake(yi ci bu tai cheng gong de hong bei hai mian dan gao )

Sponge cake

Introduction:

"Most of the time, things made without adding any complicated processes and seasonings are more attractive, because they can better reflect the original taste of food materials. Remember the cake when we were young, soft and full of egg flavor. Now, all kinds of flavors fill our table, providing us with more choices, but we still love the simplest taste. Maybe this is the taste of memory... Today's sponge cake, referring to the prescription of "Junzhi", failed a little. There was some defoaming in the process of egg mixing, which led to the failure of the whole cake. But the taste is good. "

Production steps:

Step 1: sift the flour and set aside.

Step 2: beat the eggs into the bowl.

Step 3: add all the sugar into the egg.

Step 4: because it's winter, it's not easy to whip, so put the egg pot into the pot, pour in hot water, use the water insulation heating method, and use the electric egg beater to whip the eggs.

Step 5: pour the flour into the batter three or four times, turn it from the bottom to the top with a rubber scraper, and do not circle it, so as to avoid the defoaming of the egg liquid and the strength of the flour.

Step 6: pour the melted butter into the batter and continue to mix well. Still don't circle.

Step 7: spread oil paper on the baking pan and pour in all the egg paste.

Step 8: preheat the oven at 180 ° for 10 minutes, smooth the egg liquid, shake it with force for several times, and shake out the air bubble inside. Then put it into the preheated oven and bake at 180 ° for about 15 minutes. (insert toothpick into the inside of the cake, pull it out and do not stick the egg liquid, indicating that it has been baked)

Step 9: cut and spread jam after baking.

Materials required:

Eggs: 6

Low gluten flour: 200g

Butter: 50g

Fine granulated sugar: 150g

Note: 1. Step 5 and step 6 are the most important. Do not circle them. Otherwise, if the egg is defoaming and the flour is strong, it will not start when baking. 2. Try not to open the oven door during baking to avoid retraction.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Yi Ci Bu Tai Cheng Gong De Hong Bei Hai Mian Dan Gao