eggs (whole eggs) 2g(4)

white sugar 12g

salt 1.5g

low-gluten flour 12g

butter 2g

milk 2g

vanilla extract 1 tsp

sponge cake. The whole egg beating method

It is very convenient to put baking paper under the basin, which is oil-proof, waterproof and anti-sticky.

Pour the eggs, white sugar and salt into the egg beating basin, heat it in water for 38-43℃ and stir it continuously.

When the temperature reaches, remove the hot water, stir it with an electric mixer for about 1 minutes, and beat it until it is beige.

. That is,

after sending, turn off the electric mixer, and directly stir by hand for 1 minute, so as to drive away the big bubbles

Sieve the low-gluten flour and add it into the batter, and mix well by cutting

Pour 1/3 of the batter into the cooled melted butter, and mix well

Then pour 2g of milk and 1 teaspoon of vanilla extract into the batter mixed with butter and mix well

. The temperature of the domestic oven is 17℃ for 35~45 minutes, with little fire and big fire.