Ingredients (one 8-inch round mold)

Whole egg white 200g

Fine sugar 145g

Water syrup (can be replaced by honey) (you can also add an extra 8g of sugar) 8g

Unsalted butter 35g

Milk 55g

Low-viscous flour 135g

Kohima Sensei's Sponge Cake Directions

1: Sift the flour through a fine mesh sieve 3 times.

2: Add butter cut into small pieces to the small bowl with the milk.

3: Weigh the water syrup into a small bowl and cover the bowl with plastic wrap.

4: Preheat the oven. (Bake at 160 degrees)

5. Line the molds with baking paper, the paper on the sides should be folded inward beforehand, then cut small slits underneath and folded to the bottom, and the bottom is lined with a layer of baking paper that has been cut into a circle beforehand.

Cook the plastic wrap-covered caramel over hot water to soften, then turn off the heat and allow the caramel to soften for about 1 minute.

Add the egg mixture to the bowl, beat it, and add the sugar. Add the sugar and whisk quickly and vigorously with a whisk to combine.

Remove the bowl with the water syrup from the pot, add the whisked egg mixture to the pot, and heat over water while whisking constantly and vigorously to fully melt the granulated sugar in the egg mixture, and remove the egg mixture from the pot when the ingredient is heated to about 40 degrees to 42 degrees.

Add the water syrup that was heated until soft in step 2, and stir until the syrup is fully melted. (When adding the syrup, use a spatula to gather the syrup in one place and add it to the egg mixture all at once.)

After confirming that the syrup is fully dissolved in the mixing bowl, use a hand-held whisk to whisk the ingredients at high speed for 4 to 5 minutes, with an optimal whisking temperature of 36 degrees Celsius, and whisking along the edges of the bowl at a speed of about 2 cycles of whisking per second. .

With the mixing, the ingredients will gradually whiten, take the mixer with one hand is too tired, you can use the other hand to replace the mixing head to reverse rotation can be, but this intermediate process do not stop

Mixing to 4 minutes to 4 minutes and a half minutes, the ingredients will be uniformly white, will be lifted upwards, if the mixing head of the egg can still be uniformly written, the writing. When the writing ends, the beginning of the head can still clearly see the writing, you can end the high-speed mixing process. If it doesn't work, continue beating for an additional 30 seconds. Be careful not to overmix. Eggs falling quickly when you lift the beaters indicate overmixing, which can lead to rough cake organization.

With hot water that has been used to heat the egg mixture over medium heat, continue to heat the butter and milk over medium heat so that the butter is fully melted and the temperature of the heated ingredients is maintained at 40 degrees or above.

While the milk and butter are heating, turn the mixer to low speed and continue mixing the egg mixture in step 8 on low speed, a step Mr. Kohima calls "tidying up" the air bubbles. During the mixing process, place the mixing head near the edge of the bowl, fix it in a position where it will touch the wall of the bowl, and keep it perpendicular to the bottom of the mixing bowl, and mix and whip for 15-20 seconds. When there are no large air bubbles around the mixing head (with a radius of 5 centimeters), rotate the bowl in an anticlockwise direction for about 30 degrees, and continue to whip for another 15-20 seconds with the bowl turned and the mixer not moving. Repeat the operation, every 15 to 20 seconds of whipping, turn the mixing bowl, adjust the batter in all parts of the basin, mixing time is 2 to 3 minutes, mix the ingredients until uniformly fine.

When the batter is fluffy, fine and creamy, insert the front end of a toothpick about 1 cm into the center of the batter, release your hand, and if the toothpick falls down slowly, the mixing process is complete.

Clean out the batter from the mixing bowl. Before adding the flour, scrape the back of the spatula against the wall of the bowl counterclockwise for one week.

Tilt the bowl and let the walls stick to the batter again. By doing so, the added flour will not come into direct contact with the mixing bowl, and will mix smoothly with the batter and avoid creating particles.

Sift in the sifted flour.

In the next picture, my cell phone ran out of battery and I couldn't take a picture, so I'll just use the whipped cream to show you how to do it, and pretend that this is the sifted flour in the whole egg mixture. As you can see from the picture, the blade of the spatula (the back of the spatula is rounded) is placed in the mixing bowl at the 2 o'clock position, and the left hand is pressed at the 9 o'clock position. (Here we are using the "Jenovas mixing method."

Place the spatula blade vertically against the bowl and run it quickly through the center of the bowl. (Keeping the angle of the mixing bowl and spatula relative to each other, gently stroke through the bottom of the mixing bowl.)

With the blade (the rounded part of the back of the knife) against the bottom of the bowl, scrape through the center of the bowl all the way to the 8 o'clock position.

Scraper scrape to the mixing bowl 8 o'clock at the bottom edge, and then close to the wall of the basin, scrape along the wall of the basin 10 to 12 cm, scrape to 9 o'clock half position, the scraper blade slightly upward bearing certain batter. When scraping the basin, the left hand holding the basin rotated counterclockwise to the 7 o'clock position.

Flip the right wrist naturally, then fling the batter back to the center of the bowl slightly to the left. For each mixing motion, offset the spatula by 60 degrees, and each time, rotate the bowl with your left hand. Repeat steps 15 through 19. Remember to mix and turn. (These pictures in steps 15 to 19, when viewed together, are exactly one continuous action.)

After mixing 35 to 40 times, you won't see any dry flour on the surface of the batter, divert it with the spatula and add the butter and milk that you warmed up in step 9, try to distribute the butter and milk evenly on the batter when you add it, and continue to turn the batter for about 100 times. It is important to mix the batter well at this stage, the air bubbles in the batter will not disappear easily.

The batter should be smooth and glossy. When you use a spatula to scoop up the batter, the batter will fall continuously, which indicates that the mixing is complete.

Pour the batter into the prepared molds. Minimize the amount of spatula stirring during the pouring process to prevent air bubbles in the batter from being broken. Drop the entire mold from a height of 10 cm above the work surface to break up any air bubbles, and use a toothpick to pick through any large air bubbles on the surface of the batter. Bake the batter with the mold in a 160-degree oven for 40 to 45 minutes. (Be sure to use a low-temperature baking method when baking the cake; using a high temperature above 170 degrees, the batter will tend to expand rapidly in a short period of time, making the baked cake rougher and affecting the texture.)

Baked cake into a beautiful color, slightly curved around the padded paper, the cake out of the oven, immediately together with the mold from a distance of 10 cm from the operating table fell. The height of the baked cake will be about 6 cm, and will decrease when the paper is removed.

Turn the baked cake over and place it on a cooling rack to release the mold. If you don't turn the cake over to cool at this stage, it will have smaller pores at the bottom, larger, rougher pores at the top, and uneven distribution of pores at the top and bottom.

After cooling for 5 to 6 minutes, turn the cake over, face up, and place the cake on a cooling rack until completely cooled. If you don't flip the cake over again, the top of the cake will tend to stick to the mesh of the cooling rack and won't peel off easily. Once cooled, peel off the borders and paper liners and enjoy. In fact, I left the border paper a bit high this time, but in practice, the border paper and the mold are the same height for better operation.

Tips

1, in the cake mold pad baking paper, mold release is more convenient, but also easy to bake after the cake cooling. You can not be as complicated as me, just put a circle of baking paper around the edge of the mold, the height of the same height as the mold, and the bottom of the cut into a round mat paper can be, the effect is the same.

2, have to talk about sugar, surely someone will say: "Oops, how so much sugar?" But I personally still don't recommend reducing the sugar, because the number of bubbles in the eggs and the strength of the bubbles are determined by the proportion of granulated sugar in the ingredients. When the cake batter is properly mixed and baked, it expands in volume, so it doesn't taste too sweet. The original says that the height of the cake after baking should be around 6 centimeters, and the height will drop slightly when the baking paper is removed after it has cooled completely, probably around 5.5 to 5.8 centimeters. However, I don't think this height is absolute, the quality of the ingredients will also have some effect on the height, for example, I used the domestic Meimei brand original low-flour before, the height of the cake after cooling completely is usually around 5 cm. Now I use Japanese Nissin original low-flour, the same flour as Kojima, and the height of the cake is almost the same as the original book.

3, this cake used in the water syrup, water syrup, also known as corn syrup, Taobao on sale. If you don't have water syrup, you can replace it with an equal amount of honey, or you can just add an equal amount of sugar.

4, this time I very detailed introduction to the "Jenovas mixing method", also known as "sponge cake mixing method". This mixing method is the soul of this cake, so please pay attention to it when you operate it.

5. For this sponge cake, you need to mix it 120 to 150 times after adding the flour to make it smooth and creamy. Please pay attention to this in the actual operation.

6, the cake baked in the oven in the lower layer, I give the baking temperature and time is only a reference, the specific temperature according to their own oven temperament adjustment. But the principle is to be sure to use low-temperature baking method, baking temperature should not exceed 160 degrees.

7, after the cake is done, refrigerated can be stored for a day, frozen can be stored for 2 weeks