Honey sponge cake(feng mi hai mian dan gao )

Honey sponge cake

Introduction:

"The difference between sponge cake and Qifeng cake is that the former is usually whole egg, while the latter is only egg white. Compared with Qifeng cake, sponge cake is not as delicate and soft as Qifeng cake, but it has another flavor. Moreover, the sponge cake tissue is stronger than Qi Feng, and can bear larger weight without collapse, so it is not easy to retract. The only thing that takes a little bit of effort is the whole egg whipping, which is more difficult than the egg white whipping. If you don't have an electric egg beater, it's better not to try, because it's hard to send it in place by hand. "

Production steps:

Step 1: all materials are weighed for standby.

Step 2: prepare a slightly larger basin, beat the eggs into the basin, pour in all the sugar and honey, then put the basin in another basin with warm water to heat, and start to beat with the egg beater.

The third step: as the continuous stirring, the egg fluid will gradually produce dense foam and become thicker and thicker.

Step 4: beat the eggs until you lift the beater. The egg paste will not disappear immediately. You can draw clear lines on the surface of the egg paste in the basin. (the whole process takes about 15 minutes)

Step 5: sift in the low gluten flour three to four times, carefully turn it from the bottom to the top with a rubber scraper, and mix the egg paste and flour evenly. Don't beat the egg in a doughnut.

Step 6: pour vegetable oil into the mixed cake paste and continue to stir well.

Step 7: pour the evenly stirred cake paste into the baking pan, middle layer of the oven, heat up and down 180 degrees, about 15-20 minutes, insert the toothpick into the cake, pull out the toothpick, if there is no cake on it, it means it is ripe.

Step 8: baked cake

Materials required:

Eggs: 5 (300g)

Low gluten powder: 200g

Fine granulated sugar: 150g

Honey: 50g

Vegetable oil: 50g

Note: 1, sponge cake need to send the whole egg, the whole egg to send more difficult than only send protein, the time is also longer. The whole egg can not be sent to the point like protein, but to the appearance of step 4. 2. The whole egg is easy to beat at about 40 ℃, so when beating the whole egg (especially in winter), you need to heat the beating basin in hot water to make the whole egg easier to beat. 3. When adding flour to the egg, make sure to add flour three to four times. Do not pour all the flour into the egg at one time, otherwise it is difficult to stir evenly, which will easily lead to egg defoaming. And, when mixing, you must turn it from the bottom up. You can't stir it in circles, otherwise the egg will be defoaming. 4. Don't bake sponge cake for too long, or it will make the cake taste dry.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Feng Mi Hai Mian Dan Gao