Sponge meat floss cake(hai mian rou song dan gao )

Sponge meat floss cake

Introduction:

"Since I fell in love with baking in 2008, I've only made Qifeng and mafen cakes. In the middle, because the bread maker at home broke down, it was quite a blow to me. How big is it? After two and a half years, I haven't moved the oven. I can't hurt myself! Although I used to go to the gourmet world every day, I didn't register until last winter, when I officially joined the gourmet world. My passion for gourmet food was aroused again, and I began to study bread and cake. When I saw the beautiful cake rolls made by everyone, I was really greedy! I really want to know what the sponge cake tastes like, but I heard that it is very easy to defoaming when making sponge, which leads to the failure of the cake. So I didn't dare to try it for a long time. Until I saw the old sponge cake of "haapy Youzi" a few days ago, I finally touched my eager heart! Originally, I wanted to make the meat floss sponge roll, but there was an accident when I rolled it. It was so cracked that I had to change it temporarily. Although the appearance was a little miserable, the taste was very good! "

Production steps:

Step 1: material chart: 4 eggs, 120g low flour, 100g sugar (I reduced it to 60), 30ml vegetable oil (I was lazy and poured directly into the batter)

Step 2: pour four eggs into the basin, add sugar, and put the basin in hot water with 40-50 degrees

Step 3: use the egg beater to beat the whole egg first at low speed and then at high speed. The batter won't drip and the marks in the basin won't disappear easily when you lift the egg beater

Step 4: pour 30ml vegetable oil into the batter and mix well (I pour it roughly, in order to wash a cup less), sift the low flour three times and add it into the whole egg batter in three layers. Stir well each time and then put it in

Step 5: cut up and down. Don't draw circles. This is the batter I mixed

Step 6: coat the baking pan with oil and pour the batter into the baking pan

Step 7: leave a little batter, add some cocoa powder, mix well and put it into a flower squeeze bag to decorate the surface

Step 8: 175 degrees for 15-20 minutes

Step 9: turn the baked cake upside down, touch a layer of salad dressing, sprinkle some black sesame seeds, and put meat floss (originally wanted to make a cake roll, because there was an accident during the roll, alas) so I had to press out a few flowers in plum shape, and stick two pieces together!

Materials required:

Eggs: 4

Low powder: 120g

Sugar: 60g (original prescription 100)

Vegetable oil: 30ml

Meat floss: moderate

Salad dressing: right amount

Black Sesame: right amount

Note: sponge cake is not as difficult as I think, and defoaming is not so easy. Just be careful when mixing, and don't circle. If you can do it well, Qi Feng will certainly have no problem. The way of mixing egg paste is the same, just turn it up and down. My teeth are not good, so I can't eat too sweet. The sugar here has been reduced to 60. My husband says it's not sweet, but I think it's still a little sweet, so next time I'll try to reduce the sugar to 40. What's the look and taste!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hai Mian Rou Song Dan Gao