Mulberry cake(sang shen xiao dan gao )

Mulberry cake

Introduction:

"Mulberry is one of the fruits in spring. The shelf life of fresh mulberry is not long. If it is boiled into sauce, it can be stored for several weeks. When you want to use it, you can dig out a spoonful to add flavor and color to the desserts. It can be used to make mousse, sponge cupcake, bread, jelly, and strawberry jam. This recipe is a small sponge cake made of mulberry jam. It tastes very good. You can try it, too. "

Production steps:

Step 1: put the eggs into the container without water and oil, and add the sugar. Stir with a beater and heat to 40 ℃. After the temperature is reached, remove from the water bath and continue to beat with the electric egg beater.

Step 2: beat the egg liquid to the state shown in the figure. You can lift the egg beater to draw lines on the surface of the egg liquid. It takes a long time to beat the whole egg liquid. Pay attention to let the electric egg beater rest for one minute every three minutes, and then continue to beat. The mixture of jam and oil can be prepared during the break of the beater.

Step 3: take 30g mulberry jam, add 20g warm water, stir well.

Step 4: add 20g corn oil or salad oil.

Step 5: leave an egg beater to beat jam and oil evenly.

Step 6: sift the flour into the egg liquid twice, and gently stir with a rubber scraper for each addition.

Step 7: mix the whole flour and egg.

Step 8: take a small part of the mixture of flour and whole egg liquid and add it to the mixture in step 5. Stir well.

Step 9: add the mixture to the cake paste in step 7, and mix it gently.

Step 10: turn and mix the cake paste evenly, with mulberry seeds inside.

Step 11: put into small paper cup separately, preheat in oven at 170 ℃, bake at 170 ℃ for 20-25 minutes.

Step 12: finished cake.

Materials required:

Whole egg liquid: 200g

Flour: 105g

Fine granulated sugar: 80g

Mulberry jam: 30g

Warm water: 20g

Corn oil or salad oil: 20g

Note: the fruit grains sink to the bottom, so tear off the paper cup to see the pulp of the bottom grains, attractive purple. So you don't have to use paper cups. Take them out after baking with silicone mold or metal mold, with the bottom facing up. It's very beautiful.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Sang Shen Xiao Dan Gao