Cream sponge cake
material
6 eggs, fine sugar 100g, low flour 140g, 80ML of Anjia animal whipped cream, 7-inch mold, oven: COUSS-350 1 variable temperature oven, small paper cups.
working methods
1. Whole egg with sugar
Thick hair
3. Sift in the low flour and mix well.
4. Pour in whipped cream and stir well.
Step 5: put it in a paper bag.
6. Squeeze into the small paper cup mold
7.7-inch mold, middle and lower layer, 150 degrees for 50 minutes, which needs to be darkened, and can be adjusted to 170 degrees in the last 5 minutes.
8. Small paper cups, middle and lower layers, 165 degrees for 25 minutes.
Steamed cakes are as soft as sponges.
Recipe introduction
Grandma Xiao Nan taught me how to make steamed egg cakes as soon as she learned. Lao Song, an awesome gourmet, told me that it was actually a spicy Cantonese cake. My novel is called Fa Cake, which really stimulated my nerves. I tried to make a cake, but I never made it. I was confused by Baidu seven powder, sponge and muffin cake online, but in any case, beating eggs is the key to the cake, no yeast, no baking powder. According to this purpose, I use eggs to make seven-point cakes, because I like the feeling of white foam when the egg whites are beaten.
material
2 eggs/1 tbsp olive oil/1 tbsp sugar or more, according to your own taste/1 cup milk/1 cup flour.
working methods
1, divide the eggs first, and beat the yolk first. Add olive oil to the egg yolk, add sugar, and stir evenly with chopsticks to foam;
2. Add milk and continue stirring. Sieve the flour with a sieve, first sieve half, then continue to stir with chopsticks, and then sieve the remaining flour and continue to stir until the batter flows;
3, beating protein, it is best to add sugar to beat protein three times (without sugar), it takes 30 minutes to beat protein manually, and the protein can be reversed;
4. Add one-third of the protein cream to the batter and stir from bottom to top;
5. Pour all the batter into the meringue and stir well;
6, you don't need a cake mold, just take a stainless steel cup, you can't use a non-stick pan, don't put oil around, and pour the batter directly;
7, then shake the cup flat, you can see some small bubbles in the batter;
8, you can put some dried blueberries, bean paste and the like, and steam them in cold water on a steamer for 30 minutes; (If it is an oven, preheat and bake at 145 degrees for 25 minutes, and then bake at 170 degrees for 25 minutes. )
9. Don't open it immediately after you finish, wait for a few minutes and then take it out, and wait for the cake to cool a little;
10, use a scraper, if not, use plastic props to cut the cake, scrape it loosely around the steamed cake cup, and finally send it to the bottom and pour it out;
1 1. Take the cake out of the mold, put it on a plate and cut it into pieces with a knife.
Flower sponge bordered cake
Recipe introduction
The cake is beautiful and delicious.
material
A flower ribbon sponge pattern, ingredients: butter 20G, powdered sugar 20g, low-gluten flour 10g, cocoa powder 10g, protein 20g, B ribbon sponge, ingredients: low-gluten flour 50g, powdered sugar 20g (I reduced the amount of sugar, students who like sweetness can increase it), eggs (large size) 65438.
working methods
Flower ribbon sponge pattern
Composition:
20 grams of butter
20g powdered sugar
Low gluten flour 10g
Cocoa powder 10g
20 grams of protein
The practice of flowers:
1, add powdered sugar to butter at room temperature and mix well.
2. Mix flour and cocoa powder, sieve twice, pour into 1 and stir well.
3. Add the protein in three times and stir it into a smooth state every time.
4. Cut out a hollowed-out flower pattern from the cardboard of food packaging box with a thickness of about1mm..
Spread the flower pattern cardboard on the silica gel pad, and wipe the surface into a hollow pattern with a cake scraper. When it is roughly leveled, lift it from a corner of the cardboard and take it out. The pattern is ready.
Do the next one in the same way. When drawing, press and fix the cardboard by hand to make the edges of the drawn pattern neat. You can also play freely and make other patterns.
5. Put 4 into the freezer of the refrigerator.
B-band sponge
Composition:
50 grams of low-gluten flour
20G of powdered sugar (I reduced the amount of sugar, and students who like sweetness can increase it).
Egg (large) 1.5
Egg white (large egg) 1.5
Sugar 15g
Ribbon sponge exercise:
1 Mix low-gluten flour and powdered sugar and sieve twice.
2 Beat the whole egg well, add 1, turn it with an egg beater and stir well.
3 After the egg white and sugar are sent to hard foam, gently stir them evenly with a spatula, in the same way as the sponge cake flour mixing method.
4 pour 3 on the pattern and flatten it into a rectangle with approximately uniform thickness, covering all the patterns.
Bake in a preheated oven at 2 10 for 8- 10 minutes. Adjust baking time according to oven characteristics.
Note: scrape the sponge paste as evenly as possible, make it thinner, and bake it until it is tender yellow, then it can be baked. If it's burnt yellow, it's overcooked.
After baking, put it on the shelf with the silicon pad. Cover or cover with a damp cloth after 5 minutes.
Note: the thickness of ribbon sponge made according to these proportions will not exceed 1cm.
skill
I won't go into details about the formula of vanilla 7 wind.
Interested students please see my last post.
Mainly stick sponges around the edges and assemble cakes.
What I learned from Ms. Vegetable Bug and Whitney is that the weight of the 8-inch mold I used is adjusted according to my purpose.
The height of the belt sponge is 6cm (this height is the height of the movable bottom die used). Adjust the proportion according to the size of the cake to be made.
Sponge cup cake
Recipe introduction
Simple whole egg sponge cake has a solid but moist taste. My favorite and Zhao Di's wanted to add some cream and decorate with cherries, but the cherries were eaten up in an instant. Let's take a picture of it in its original state.
material
Sponge cake (12)
Ingredients: whole egg 135g, sugar 100g, cotton candy 5g, low-gluten flour 90g, butter 23g and milk 36g.
working methods
Preparation: put the oil paper cup into a 12 silica gel mold, sieve the low-gluten flour, mix the butter and milk in a heat-resistant container, and preheat the oven to 175 degrees.
Production process:
1. Put the eggs in a deep mixing basin, add sugar, soak the mixing basin in hot water and break it until the sugar is completely dissolved and the temperature of the egg liquid reaches about 40 degrees. After the water is heated, add it into the egg liquid and stir well.
2. Beat with an egg beater at a high speed until the egg paste is white and sticky, dripping water is not broken, and the traces of falling slowly disappear, and then continue to beat at a low speed until the egg paste is fine and fluffy, and the texture is natural and smooth.
3. When making whole eggs, put the mixture of butter and milk into a basin, melt the butter with hot water, and keep the temperature above 40 degrees. Sift in the flour, touch one side of the egg batter with a rubber knife, and stir the batter greatly until no dry powder can be seen.
4. Sprinkle the melted milk butter around the batter along the glue knife and continue to stir for 80- 100 times. Stir carefully until the cake batter is fine and shiny, and the batter held by the scraper does not stick to your hands and can flow down naturally and smoothly.
5. Pour all the batter into the mold until it is 8 minutes full, and shake the mold on the table twice to break the big bubbles on the surface of the cake paste.
6. Put it in the middle and lower layers of the oven, bake in the oven 170 degrees for about 25 minutes, and take it out when the surface is light brown. Shake the mold from the height of 20 cm, exhaust the hot air in the cake, pour it on the clothes rack until it is not hot, and let it cool completely after the reverse side.
skill
1. Eleocharis tuberosa is added to the recipe, which makes the taste of the cake more moist. If there is no water chestnut, you can add 5 grams of sugar.
2. The stirring method is: use the side of the scraper to quickly cross the center of The Mixing Bowl opposite to the plate, pull the scraper to the lower left, then lift the scraper to flip the wrist, so that the batter on the scraper falls into the plate, turn the stirring basin counterclockwise with the left hand, and repeat the previous actions with the right hand.