Raw material recipe:

Low gluten flour 100,

Whole egg 200,

Sugar 100,

Flavoring a small amount of

Beating pulp. First, put the eggs and sugar into the mixer, start the egg churn, the high-speed mixing, so that a large amount of air mixed into the egg, sugar fully dissolved, the formation of saturated and stable foam viscous colloid. In order to make the egg whipping degree better, in the egg whisking 3 ~ 5min after adding a certain amount of quick-fat cake oil (amount of flour content of 3% to 5%), continue to whisk to make the egg pulp foam is basically complete when adding the right amount of warm water, and then continue to whisk about 2min.

②Mixing paste. The first thing you need to do is to make sure that you have the right mix. The flour is sifted first, and if you need to use baking powder, mix the baking powder with the flour beforehand. The best way to do this is to have two people working together, one who will slowly add the flour, the other constantly stirring the batter, so that the flour is evenly mixed into the batter. The time of mixing the egg paste should not be too long, only the flour and well, not see the raw powder particles can be.

3 pouring mold. After the end of the egg paste paste, should be immediately poured into the mold, can not be left for a long time. Cake pouring molds are generally used tin mold, coated with a layer of vegetable oil or lard before use. The method of molding is generally to use a spoon to fill the mold or use a laminating bag to squeeze the egg paste into the mold (mass production is also used to inject the machine). The amount of egg paste injected into the mold should be 70 to 80%, not too full. (If you need to sprinkle nuts, candied fruit, etc. on the surface, it should be sprinkled when you enter the oven, and it is easy to sink if you sprinkle it too early.)

④Baking. Baking cake into the oven temperature can be 160 ~ 180 ℃, 10min after rising to 180 ~ 200 ℃, out of the temperature at 200 ~ 220 ℃. Oven temperature control requirements are generally: when the cake specifications are large and thick, the oven temperature can be appropriately lower, longer baking time, and vice versa, the oven temperature can be appropriately higher, shorter baking time.