Sponge cake practice

Sponge cake is a more common dessert in daily life, loved by many people, sponge cake in the end how to do so fluffy? Do not hesitate to continue to look down it, I hope to everyone like!

Sponge cake practice 1

Ingredients:

55 grams of shell eggs 3, 95 grams of quinoa cake flour Xinliang, 50 grams of sugar, 25 grams of butter, 20 grams of milk

Mold:

Learning Kitchen 6-inch small monkey Cake mold

Baking:

150 degrees upper and lower heat, 50 minutes

Production process:

1, all the materials are ready;

2, the eggs knocked into the oil-free and water-free whisk bowl, a one-time addition of sugar; at this time. p> 5, with a rubber spatula from the bottom up to mix, while turning upward while gently shaking off the spatula on the flour, so that the flour evenly spread on the egg batter, until the flour and egg batter mixed evenly, no dry powder;

6, the butter milk melt down the walls of the basin;

7, with a spatula again from the bottom up to mix with the butter milk melt and the batter in a way, a fine and shiny cake batter;

7, with a spatula again from the bottom up to mix with the batter, a fine and shiny cake batter.

Tips:

1, this cake practice for the whole egg sponge cake, taste solid, thick, delicate;

2, egg paste and flour, butter milk melt mix, action to be light, fast, to prevent defoaming too much, affecting the cake's rise;

3, the temperature and time depending on the size of the oven and mold to adjust, the cake is very good. and the size of the mold to adjust, the cake surface has a small crack does not matter, as long as the internal cooked, not sticky not hard even if successful.

1, ready to four materials, flour and starch mixed, sieve 2, 3 times.

2, add the sugar to the egg mixture at once, the container should be oil-free and water-free.

3, and prepare a slightly larger basin, add 30-40 degrees of warm water, the container of egg, into the warm water basin for whipping.

4, or put the egg on the steamer, keep the steam about 40 degrees, whipped on the steam rack. It has been proven that this way saves 10 minutes of time compared to whipping in a bowl of warm water.

5, the whole egg whipped with chopsticks nothing else skills, just keep beating it. 20-30 minutes or so until the egg color is very light yellow, some white, foam fine and thick, the volume of the original 3 times larger (electric whisk is said to be able to whip to 4 times the size of the), drawing the "8" word! Do not disappear for more than ten seconds, or insert a toothpick does not fall, even if it is whipped into place.

6, the flour sifted into the egg mixture in 2 or 3 times, the bottom of the mix. Sifted into the flour will not immediately sink, if then sank, that is, the egg did not whip well, you can add a little bit of baking powder in the rest of the flour to remedy, but be sure to mix evenly. When mixing should be mixed in the shortest possible time, the technique should be light, fast, long time is easy to defoam; mixing should not circle, otherwise it will be gluten, defoaming, so the cake will not be developed.

7, mix the flour of the batter, the volume is a little smaller, still to be delicate, no flour particles.

8, tea bowl in advance of a layer of oil, pour into the egg paste, 7, 8 minutes full. You need to put it in a steamer that has been boiled with water, and preheating the oven is the same thing, you can add flour when you heat up the pan.

9, steam over medium-high heat for 10 minutes, that is, cooked. Steaming need to prevent the lid of the pot of water dripping on the surface of the cake, the specific time needs to be adjusted according to the size of their own container.

10, steamed several times, each encountered problems are different, attached here for reference. This one, too much flour, too much fire, the surface is not flat, a word "hard".

11, the egg is not fully whipped, add the baking powder only expansion of the surface layer, the core of the hard.

12, medium heat steaming, the fire is small, not much hair up,

13, medium-high heat, look still make do.

14, into the steamer before not vibrating a few tea bowl, inside the big bubbles.

15, into the steamer before the light knock a few tea bowl, big bubbles shocked out, looks delicate some.

Tips

Steamer to boil the water inside beforehand, which can also reduce the time it.

Raisins can be added as much or as little as you like, if you don't like raisins you can also put some dried fruit.

Sponge cake practice 3

1, take a large pot add water, water boil to slightly bubbling can turn off the fire

2, all eggs in a large pot beat, and then add all the sugar, put the beating bowl in the hot water to heat up, and at the same time, use a whisk to beat the whole egg

3, will be the eggs whipped to lift the whisk, the low down the batter will not disappear immediately, you can draw the surface of the egg batter in the bowl, and the eggs will not disappear immediately. The egg batter in the bowl can draw clear lines on the surface when it is ready (the whole whipping process takes about 15 minutes)"

4, sift in low gluten flour in three parts, and use a rubber spatula to cut and mix well. Don't mix in circles to avoid defoaming the eggs

5. Melt the butter thoroughly, add it to the batter in three batches, and mix well

6. When the cake batter is ready, it must be of a certain consistency and try not to have any big air bubbles. If the mixed cake batter constantly produces a lot of large bubbles, it means that the whipping of the eggs is not in place, or the mixing is defoamed, and you need to do your best to avoid this situation."

7, preheat the oven 180 °, while the cake batter poured into the mold, on the table and vigorously shocked out of large air bubbles

8, the mold into the preheated oven, the middle layer, upper and lower heat for 15-20 minutes, inserted into the cake with a toothpick inside the cake, pull out the toothpick after the toothpick did not stick to the cake, that is, it is ripe, don't bake for too long lest the cake texture is dry.