Animal cream is obtained by separating fat from milk. Do you know how to make whipped cream sponge cake? The following is my recipe for whipped cream sponge cake. Welcome to read it.

light cream sponge cake

materials

6 eggs, 1g fine sugar, 14g low flour, 8ML Anjia animal light cream, 7-inch mold, oven: COUSS-351 variable temperature oven. Small paper cup

method

1. Add sugar to the whole egg

2. Beat the thick egg

3. Sift in the low flour and mix well

4. Pour in the light cream and mix well

5. Put it in a paper bag

6. Squeeze it into a small paper cup mold

7.7 inch mold, middle and lower layer, 15 degrees. 165 degrees and 25 minutes

Steamed egg cake is as soft as a sponge

Introduction to recipes

My grandma Xiao taught me to cook steamed egg cake as soon as I learned it. The awesome gourmet Lao Song told me that it was actually a Cantonese-style Mala cake, and my novel was called a hair cake, which stimulated my nerves too much, but I never got what I wanted to make a cake. I am confused by Baidu Qifen, sponge and muffin cake on the Internet, but in any case, beating eggs is the key to the cake, and there is no yeast or baking powder. According to this purpose, I make Qifen cake with eggs, because I like the feeling of white foam when the protein is beaten.

ingredients

2 eggs/1 tablespoon of olive oil/1 tsp of sugar or more, according to your own taste/1 cup of milk/1 cup of flour

Method

1. Divide the eggs first, and beat the yolks first. Add olive oil to the egg yolk, add sugar, and stir with chopsticks to evenly bubble;

2. Add the milk and continue to stir. 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 is flowing;

3. Beat the egg whites, preferably by adding sugar for three times (if no sugar is added). It takes 3 minutes to beat the egg whites manually, and the egg whites can be reversed without flowing;

4. Add one third of the egg white cream to the batter and stir it from bottom to top;

5. Pour all the batter into the meringue and mix well;

6. You can do it without a cake mold. Just take a stainless steel cup, and don't use a non-stick pan. Don't put oil around it, and pour the mixed batter directly.

7. Then shake the cup flat, and 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 a steamer in cold water for 3 minutes; (If it is an oven, preheat it for 25 minutes at 145 degrees, and then change it to 17 degrees for 25 minutes)

9. After finishing, don't uncover it immediately, wait a few minutes before taking it out, and wait for the cake to cool slightly;

1. Use a scraper. If not, use plastic props to cut the cake. Gently scrape it loose around the steamed cake cup. Finally, send it to the bottom and pour it out.

11. Put the cake out of the mold on a plate and cut it into pieces with a knife.

Flower sponge cake

Introduction to the recipe

It is a beautiful cake and tastes great

Material

A flower ribbon sponge pattern, ingredients: 2 grams of butter, 2 grams of powdered sugar, 1 grams of low-gluten flour, 1 grams of cocoa powder, 2 grams of protein, B ribbon sponge, and ingredients: 5 grams of low-gluten flour. 1.5 eggs (large size), 1.5 egg whites (large size), 15g sugar

Method

A flower ribbon sponge pattern

Ingredients:

2g butter

2g powdered sugar

1g low-gluten flour

1g cocoa powder

2g protein.

2. Mix the flour and cocoa powder, sieve them twice, pour them into 1 bowl and stir well.

3. Add the protein in three times, and mix it into a smooth state every time.

4. Cut out a hollow flower pattern with cardboard of food packaging box with a thickness of about 1 mm by yourself.

spread the flower pattern cardboard on the silicon mat, and use a cake spatula to muddle the surface in the hollow pattern. After roughly smoothing it, lift it from a corner of the cardboard to remove it. The pattern is ready.

do the next one in the same way. When painting, press and fix the cardboard by hand to make the edges of the painted pattern neat. You can also play freely and make other patterns.

5. Put 4 into the freezer.

bRibbon sponge

Ingredients:

5g of low-gluten flour

2G of sugar powder (I reduced the amount of sugar, and students who like sweetness can increase it)

1.5 eggs (large eggs)

1.5 proteins (large eggs)

15g of sugar

Ribbon sponge practice:

2 Beat the whole egg well, add 1, and turn around with an egg beater and mix well.

3 After the egg whites and sugar are hard and foamed, gently mix them evenly with a scraper in the same way as the sponge cake flour.

4 pour 3 on the pattern and flatten it into a rectangle with approximately uniform thickness to cover all the patterns.

bake in a preheated 21-degree oven for 8-1 minutes. Adjust the baking time according to the oven characteristics.

note: scrape the sponge paste as evenly as possible, make it thinner, and bake it until it is light yellow, and then it can be taken out of the oven. When it is burnt yellow, it will be overcooked. Ha

5 After baking, put it on the shelf together with the silicon pad, and cover it with a wet cloth or something after 5 minutes.

note: the thickness of ribbon sponge made of these ingredients will not exceed 1cm.

tips

I won't go into details about the recipe of vanilla 7 winds

For interested students, please see my last post

The method of mainly sticking sponge around the edge and assembling cakes

All the methods learned by Ms. Caichong and Whitney are just the 8-inch mold I used, and the weight has been adjusted according to my use

The height of ribbon sponge is 6cm (this height is for use). Adjust the proportion according to the size of the cake to be made.

sponge cupcake

Introduction to the recipe

Simple whole egg sponge cake has a solid but moist taste. My favorite and Zhao Di's wanted to add some cream and decorate it with cherries, but the cherries were eaten up in an instant, which kept their original state. Original mirror bar

Material

Sponge cupcakes (12 pieces)

Material: whole egg 135g, sugar 1g, water mash 5g, low-gluten flour 9g, butter 23g, milk 36g

Preparation: put oil paper cups into a 12-ply silicone mold and low-gluten flour.

Production process:

1. Put the eggs into a deep mixing basin, add sugar, soak the mixing basin in hot water and break it up until the sugar is completely dissolved, and the temperature of the egg liquid reaches about 4 degrees. After heating the water, add it into the egg liquid and stir it evenly.

2. Use an egg beater to beat at high speed until the egg paste is white and sticky, and it will not break when dripping, and the falling trace will slowly disappear, and then continue to beat at low speed until the egg paste is fine and fluffy, and the texture is natural and smooth.

3. When sending the whole eggs, put the mixture of butter and milk into a basin, melt the butter through hot water, and keep the temperature above 4 degrees. Sift in the flour, touch the 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 liquid around the batter along the rubber knife and continue to stir for 8-1 times. Stir carefully until the cake batter is fine and shiny, and the batter held by the scraper is not sticky and can flow down naturally and smoothly.

5. Pour all the batter into the mold until it is full, and shake the mold twice on the desktop to break the big bubbles on the surface of the cake batter.

6. Put it in the middle and lower layer of the oven, bake it in the oven at 17 degrees for about 25 minutes, take it out when the surface is light brown, shake the mold from a height of 2 cm, exhaust the hot air in the cake, buckle it upside down on the drying rack until it is not hot, and let it cool completely after the reverse side.

tips

1. The addition of water in the formula makes the cake taste more moist. If there is no water, you can add 5 grams of sugar.

2. The method of stirring is: use the side of the scraper to quickly cross the center of The Mixing Bowl on the opposite side of 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 mixing basin counterclockwise with the left hand, and repeat the previous actions with the right hand.