Golden Rose sponge cake(yi ye piao xiang de jin mei gui hai mian dan gao )

Golden Rose sponge cake

Introduction:

"Sponge cake is also what we bakers have to make. This cake tastes great when it's done, and it's soft with a little toughness. It's not as weak as Qi Feng, and the success rate is very high. Just pay attention to one problem, that is, defoaming. I have a hint at the end of this. "

Production steps:

Step 1: melt the butter by microwave heating, cool and set aside.

Step 2: take two oil-free and water-free pots to separate the egg yolk and protein. Egg yolk with half of the white sugar sitting in hot water to beat to twice the original volume. Hot water should not be too hot.

Step 3: add one-third of the remaining sugar when the egg white makes the fish eye blisters, and stir at low speed. When the protein is fine, add one-third of sugar to beat at medium speed. When the protein has obvious lines, add the last one-third to beat until it is dry and foamy.

Step 4: take one third of the protein into the egg yolk paste and mix well.

Step 5: add the remaining protein into the egg yolk paste and mix well.

Step 6: sift in the low powder and milk powder, and mix well.

Step 7: pour in the melted butter and mix well.

Step 8: pour into the silicone mold and shake out the big bubbles. Preheat the oven, 160 ° in the middle of the oven, bake for 20 minutes, remove and demould.

Materials required:

Eggs: 4

Low powder: 45g

Milk powder: 2 teaspoons

White granulated sugar: 35g

Butter: 28g

Note: Tips: this cake is easy to defoaming due to putting butter behind it. So you can mix it into the yolk paste in advance. This "Junzhi" once wrote. Because of the use of butter, so demoulding is very easy, do not need dusting oil.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yi Ye Piao Xiang De Jin Mei Gui Hai Mian Dan Gao