Schematic diagram of SP cake oil decoration material SP cake oil decoration practice 1. Put the sugar, water and cake oil into a basin and beat them with electric egg beater.
2. When obvious lines appear, you can decorate the flowers.
3. Then put the whipped cream in the piping bag.
4. The shape framed with cake oil.
5. It can be used repeatedly! If it's a little soft in the middle, try again with electric egg beater.
6. You can add a proper amount of pigment to the beaten cake oil for practice. It's usually inexhaustible. If you don't want to use it, throw it away. Don't eat!
Common skills and methods of sponge cake
1, common methods
(1) Beat the eggs and sugar until they become smooth and delicate white foam cream with a certain consistency.
Attention should be paid to this step: the container and whipping equipment for holding materials must be cleaned in advance, if grease will prevent the eggs from whipping and foaming (unless emulsifier); The temperature of egg liquid is about 25 degrees. When the temperature is low, it can be whipped in a warm bath to avoid too long whipping time, but the water temperature can be too high (not more than 40 degrees) to prevent the eggs from solidifying. The degree of beating can be judged by scratches, that is, after the mixing head (or eggbeater) crosses the egg paste, it should leave traces that will not disappear within 30 seconds.
(2) adding liquid such as pigment, perfume (such as essence), glycerol or water under slow stirring.
(3) Add the sieved flour and stir by hand. The method is: stretch out your finger and pick it up from the bottom, and at the same time rotate the mixing barrel to stir until there are no flour particles. When stirring, the operation should be light, so as to avoid bubble breaking, and it is also impossible to stir for a long time to prevent gluten.
(4) Put the prepared slurry into a cake mold or baking tray, gently smooth the surface, and then send it to the furnace for baking.
2. Separate stirring method
Sponge cakes can also be beaten with egg whites and egg yolks respectively.
(1) Beat the egg yolk with 1/3 sugar to start the hair. The remaining sugar is whipped with protein to form glycoprotein paste. Mix the two, then add the flour and stir well.
(2) 2/3 of the sugar and protein are stirred together to form a glycoprotein paste. Add the flour and the remaining sugar to the beaten egg yolk, and then mix well with the glycoprotein paste.
3. Method of making low-grade sponge cake
This method is suitable for the formula with the ratio of egg powder below 0 and 8.
(1) Beat the eggs to a certain consistency with the same amount of sugar.
(2) Mix the milk with the same amount of flour, the remaining sugar and glycerol to form a slurry.