3 eggs

Fine sugar 90g

Low gluten flour 90g

Salt-free butter 30g

How to make sponge cake?

First, break the eggs, add sugar and stir, and heat them to 36 degrees in water. When you lift the eggbeater, you won't bring up the egg liquid, as shown in the figure, so you can stop heating and start sending. ?

The principle of beating is to beat air into the egg liquid to form fine bubbles, thus expanding the volume of the egg liquid. Heating can make the egg liquid lose its viscosity, improve its fluidity, and make it easier for air to be whipped in. )

Beat the egg mixture at high speed with an eggbeater.

When the volume of egg liquid no longer expands, thickens and turns pale yellow, it will be sent at medium speed.

When the color turns white and the surface can keep the pattern for a short time, it will be sent at low speed. When the scraper scoops up, the egg liquid will fall and fold like satin, and the beating is finished. ?

(The best state of bubbles in the beaten egg liquid is fine and uniform, so that it is not easy to be destroyed in the next production process. The smaller the bubbles, the less likely they are to collapse, and a fine and dense taste can be baked. At first, high-speed whisking was used to quickly increase the amount of bubbles and expand the volume, and then the speed of the eggbeater was reduced to differentiate large bubbles and send them into uniform and detailed small bubbles. )

Sieve the low-gluten flour, add the egg mixture, scoop it up from the bottom with a scraper and stir it until the flour disappears, and then mix it several times. Don't stir it too much. ?

(About 40 times. Excessive stirring will destroy the bubbles in the egg liquid and make the expansion of sponge cake worse. )

Heat and melt the butter to 60 degrees, and place it upside down on the scraper on the surface of the batter so that the butter slides evenly to the surface of the batter. Similarly, after the oil filament disappears, mix it several times, and do not over-mix it. ?

(About 30 times. Excessive stirring will cause the grease of butter to destroy bubbles, resulting in insufficient expansion of sponge cake after baking. )

Put oil paper on the bottom of the 8-inch round die, pour the batter from the height away from the die 10cm, and shake the die several times to make the surface smooth and shake out big bubbles.

/kloc-preheat the oven at 0/80℃ and bake in the oven for about 25 minutes. After taking out of the furnace, knock the sponge cake together with the mold at a height of 0/0 cm from the workbench/kloc-0. After demoulding, buckle the sponge cake upside down on the rack and let it cool. ?

(If conditions permit, you can bake at 180℃ and 150℃, and the effect is better. Knocking is to drain the water vapor inside the sponge cake and avoid the collapse in the middle of the cake. Inverting is to make the texture of sponge cake uniform, and there will be no situation that the bottom is dense and the surface is soft. )