1, cocoa sponge cake
Raw materials: eggs 600g, sugar 300g, low gluten flour 290g, cocoa powder 30g, white skimmed oil 100g, skimmed milk moderate.
Appliances: mixing bucket, sieve, small pan, mat paper, cake ring, baking pan, cake board.
Method:
(1) Preheat the oven to 180℃ (or 180℃ at the top and 165℃ at the bottom) and set aside.
(2) Beat the eggs in a mixing bowl, add the sugar, and beat on the mixer until whitish and in a thick creamy froth.
(3) Sift the gluten free flour and cocoa powder through a sieve, gently pour into the mixing bowl, add the melted and cooled white skimmed oil and skimmed milk, and whisk well to form the cake mix.
(4) Fill a lined baking tray with cake rings and smooth with your hands, then bake in the oven.
(5) Bake for about 30 minutes, remove the cake when it is fully cooked, cover with a cake board while it is still hot, and allow to cool.
2, vanilla sponge cake
Raw materials: eggs 630g, sugar 310g, vanillin or vanilla powder 5g, low gluten flour 310g, lettuce oil 100g, skimmed milk.
Appliances: mixing bucket, sieve, mat paper, cake ring, cake board.
Method:
(1) Preheat the oven to 180℃ (or upper heat 180℃, lower heat 165℃) and set aside.
(2) Beat the eggs in a mixing bowl, add the sugar and vanillin or vanilla powder and beat on a mixer until thick and whitish.
(3) Gently fold in the sifted flour into the mixing bowl, then add the lettuce oil and skimmed evaporated milk and continue to mix until well blended.
(4) Place the cake into a parchment lined baking pan and smooth out with your hands, then bake in the oven.
(5) Bake for about 30 minutes, remove the cake from the oven when fully cooked, cover with a cake board while still warm, and allow to cool.
3, orange sponge cake
Raw materials: egg 500g, sugar 300g, fine salt 5g, low gluten flour 200g, baking powder 5g, skimmed milk, orange juice 50g, lettuce oil 75g.
Utensils: mixing bucket, mixing bowl, sieve, paper, cake ring, cake board.
Method:
(1) Preheat the oven to 170℃ (or 175℃ at the top and 160℃ at the bottom), line a baking sheet with paper liners, and put the cake ring on it.
(2) Separate the eggs into yolks and whites and set aside.
(3) In a mixing bowl, add the egg yolks, fine salt and half of the sugar, beat with a mixer until thick and white, then add the low gluten flour and baking powder, skimmed milk, and clarified juice as well as the lettuce oil, and mix well.
(4) Put the egg whites and the other half of the sugar into a separate mixing bowl and beat with a mixer until soft peaks form. Fold in the egg yolk mixture and mix well, then put into the reserved cake ring and smooth it out.
(5) Bake for 40 minutes or until the cake is completely cooked through, cover with a cake board while it is still hot, and allow to cool.
4, almond sponge cake
Raw materials: egg 500g, sugar 250g, skimmed evaporated milk, low gluten flour 240g, almond flour 80g, melted white oil 50g.
Appliances: mixing bucket, sieve, paper pads, cake ring, cake board.
Methods:
(1) Preheat the oven to 180℃ (or 180℃ at the top and 170℃ at the bottom), line a baking sheet with paper liners, and then put a cake ring on it.
(2) beat the eggs into the mixing bowl, add the sugar on, mixer beat until whitened and into a thick creamy froth, add the appropriate amount of skimmed evaporated milk, turn to medium or low speed beat for a while.
(3) Carefully fold in the sifted low-flour flour and almond flour, mix well, then add the melted white sesame oil, mix well, put into the reserved cake ring and bake in the oven.
(4) Bake for about 30 minutes, until the cake is completely cooked through, remove from the oven, cover with a sheet pan while still warm, and allow to cool.
5, honey sponge cake
Raw materials: cake emulsified oil 20g, a little warm water, 500g eggs, sugar 250g, 250g low gluten flour, baking powder 5g, peanut butter 100g, melted white skimmed oil 45g, skimmed milk moderate.
Appliances: mixing bowl, egg skewer, mixing bowl, sieve, measuring cup, paper towel, cake ring, cake board.
Method:
(1) Put the cake emulsified oil and warm water together in a mixing bowl, and use an egg skewer to beat well.
(2) Preheat the oven to 170°C (or 170°C on top and 160°C on the bottom), line a baking tray with a liner and set aside a cake ring.
(3) Pour the emulsified oil into a mixing bowl, beat in the eggs and add the sugar, and beat with a mixer until completely fluffy.
(4) Slowly pour the sifted flour and baking powder into the mixing bowl and mix well, then add the peanut butter and melted white skimmed oil and skimmed evaporated milk and mix well.
(5) Put the mixture into the reserved cake ring and smooth the surface, bake in the oven for about 40 minutes until fully cooked, cover with a cake board while it is still hot, and then cool down to use.
Note: Cake emulsifying oil, also known as "SP", can make the cake to speed up the emulsification, the volume of fluffy, especially for large-scale production, but the production of the cake shrinkage ratio increased slightly. Peanut butter can be roasted crunchy peanut kernels, ground with water.
6, coffee sponge cake
Raw materials: 8 eggs, egg yolks 3, sugar 350g, instant coffee 10g, 345g of low gluten flour, melted white skimmed oil 180g, skimmed milk.
Appliances: mixing bowl, sieve, measuring cup, paper towel, cake ring, cake board.
Method:
(1) Preheat the oven to 180℃ (or 185℃ at the top and 165℃ at the bottom), line the baking sheet with paper liners, and put the cake ring on it.
(2) Put the eggs and egg yolks together in a mixing bowl, add the sugar and instant coffee, and beat in a blender until a thick, creamy froth forms.
(3) Sieve the low gluten flour, pour it carefully into the mixing bowl and mix well, then add the melted white skimmed oil and skimmed evaporated milk, mix all together well.
(4) Fill the reserved cake ring with the mixed materials and smooth the surface with your hands smoothly and bake in the oven.
(5) Bake for 35 minutes or until fully cooked, remove from the oven and cover with a cake board while still warm, until cool enough to handle.
7, strawberry sponge cake
Raw materials: egg 500g, sugar 275g, fine salt 4g, strawberry jam 100g, low gluten flour 250g, corn starch 25g, lettuce oil 50g, skim milk.
Appliances: mixing bucket, measuring cup, sieve, paper liner, cake ring, cake board.
Method:
(1) Preheat the oven to 170℃ (or 165℃ for upper heat, 155℃ for lower heat), line the baking sheet with paper liner, and then put the cake ring aside.
(2) Combine the eggs with the sugar and fine salt in a mixing bowl and beat with a mixer until well blended. Add the strawberry jam and beat on medium speed.
(3) Sift together the low gluten flour and cornstarch, then slowly add to the mixing bowl and mix well, then add the lettuce oil and skimmed milk and mix well.
(4) Fill a spare cake ring with the mixed ingredients and bake in the oven for about 40 minutes, until the cake is completely cooked through and remove from the oven, cover with a cake board while still warm, and chill until ready to use.
8, cherry sponge cake
Raw materials: candied cherries 120g, eggs 570g, sugar 270g, 300g of low gluten flour, lettuce oil 60g, skimmed milk.
Appliances: crusher or chopper, mixing bucket, sieve, measuring cups, paper liners, cake ring, cake board.
Method:
(1) Preheat the oven to 175 ℃ (or 170 ℃ at the top and 160 ℃ at the bottom), line the baking sheet with paper liner, and then put a cake ring on it.
(2) Chop the candied cherries in a grinder or with a chopper and set aside.
(3) Put the eggs and sugar together in a mixing bowl and beat with a mixer until white and frothy.
(4) Sift the flour and mix it carefully into the mixing bowl, add the chopped candied cherries, lettuce oil and skimmed milk, then mix it all together and put it into the reserved cake ring and bake it in the oven.
(5) Bake for about 35 minutes or until thoroughly cooked, remove from the oven, cover with a cake board while still warm, and chill until ready to use.
9, banana sponge cake
Raw materials: egg 500g, sugar 300g, banana jam 100g, lettuce oil 50g, 200g of low gluten flour, corn starch 100g, skim milk.
Appliances: mixing bowl, mixing bucket, measuring cups, sieve, mat paper, cake ring, cake board.
Method:
(1) Preheat the oven to 170℃ (or 175℃ at the top, 160℃ at the bottom), line the baking sheet with paper liner, and then put a cake ring on it.
(2) Separate the egg whites and yolks and set aside in two mixing bowls.
(3) Put the egg yolks and half of the sugar into a mixing bowl and beat with a mixer until white and creamy, then add the banana jam, lettuce oil, sifted flour and cornstarch, and skimmed milk, beating constantly.
(4) Put the egg whites and the other half of the sugar into a mixing bowl, beat to a stiff froth, mix into the egg yolk mixture and beat well, fill into the reserved cake ring, smooth the surface and bake in the oven.
(5) Bake for about 40 minutes or until cake is completely cooked through, remove from oven, cover with cake board, and let cool.
10, mango sponge cake
Ingredients: 600g eggs, 60g mango jam, 60g melted white skimmed oil, 150g low gluten flour, skimmed milk, 150g sugar.
Appliances: mixing bowl, mixing bucket, measuring cups, sieve, paper towel, cake ring, cake board.
Method:
(1) Preheat the oven to 170 ℃ (or 170 ℃ on the upper heat, 160 ℃ on the lower heat), baking pan lined with paper liner, and then put the cake ring standby.
(2) Separate the yolks and whites of the eggs and set aside in two mixing bowls.
(3) Put the egg yolks into the mixing bowl and beat with a mixer until white, add the mango jam and melted white skimmed oil, continue to beat well, then put in the low gluten flour and beat well, and lastly, add the appropriate amount of skimmed milk and mix well.
(4) Put the egg whites and sugar in a separate mixing bowl and beat until soft peaks form, then fold in the egg yolks, mix well, put into the reserved cake ring and bake in the oven.
(5) Bake for about 40 minutes or until the cake is completely cooked through, remove from the oven, cover with a cake board, and allow to cool.
1" Angel Cake
Ingredients:
6 egg whites, 1 tsp cream of tartar, 120g sugar, 1/4 cup milk, a few drops of vanilla extract, 90g low-gluten flour, 1/4 tsp salt
Methods:
1. Put the egg whites and cream of tartar in a steel bowl, do not touch a trace of oil, water, or yolks (or else it will not be able to whip)
2.
2. Use a whisk to beat the egg whites, beat for 1 minute and then add sugar to continue to beat
3. Beat for 6 to 7 minutes to wet foams (i.e., whisk to pick up the tip of the egg white sagging) do not have to be like a sponge cake as hard foams
4. Remove the whisk, milk and vanilla extract to join the mix, gently mixing with a rubber spatula
5. Flour and salt sifted into the mix, mixing, mixing well, don't
6. Pour the batter into a 9-inch hollow doughnut shape model and smooth the surface
7. Bake in the oven at 190 degrees for 25 minutes, until the surface is cracked and slightly charred, and the cake is cooked when pressed
8. Use a knife to cut the cake around the model, then turn it over and drop it vigorously to make the cake come out, as the angel food cake is very tough and won't be broken.
2》Cream Strawberry Cake
Basic Ingredients
Appliances: Baking Pan (12x25cm) 1pc
Materials:
Eggs (Beaten) 2pcs, Caster Sugar 35g, Vanilla Extract Drops, Fresh Milk 1-2 tbsp, Low Gluten Flour 25g, Cornstarch 25g, Baking Powder 1/4 tsp, Whipped Cream Ingredients, Fresh Cheese 250g, Fresh Cream 1/4 tsp, Fresh Cheese 1 tbsp. 250g, 1/2 cup whipping cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, mint leaves
How to make:
1) Line a baking sheet with parchment paper and place in the oven to preheat to 18 degrees.
2) Sift 25g of low gluten flour, 25g of cornstarch, and 1/4 tsp of baking soda, then mix well and set aside.
3) Remove the water from the fresh cheese in the whipped cream ingredients to about 180g.
4) Pour the egg yolks and sugar into a clean steel bowl, and whisk them over hot water until they form a thick consistency.
5) Add the milk and the ingredients from step 2, and mix well. Pour into a baking dish and bake at 180 degrees for 12 minutes.
6) Remove the cake from the baking tray when it is cool.
7) Whip the whipping cream in ice water until foamy. Add the sugar in 8-9 equal portions and beat slowly. Add vanilla extract and mix well.
8) Remove the stems of the cleaned strawberries, leaving only 2-3 for decoration.
9) Spread the whipped cream that was processed in step 7 evenly on the cake and spread the strawberries on the top.
10) Let it rest in the fridge for 20-30 minutes and then use the rest of the whipped cream to decorate the top of the cake. Spread the strawberries and mint leaves before sending it to the fridge for another 20-30 minutes to finish.
Note:
In addition to using egg yolks for the sponge cake part, use non-sticky cornflour for the flour. Use fresh cheese with high nutritional value instead of high-calorie whipped cream to reduce calories. With the addition of strawberries, which are rich in vitamin C, this dessert is both beautiful and nutritious.
3 "recipe name tomato cake
Basic features: stomach and blood
Basic materials:
3 eggs, 50 grams of minced meat, seaweed and fried peanut rice 20 grams each, 2 tomatoes, 20 grams of peanut oil, green onion, ginger 10 grams of each, and salt, monosodium glutamate, and a little wine.
Method:
1, eggs knocked into a bowl, whisked evenly;
2, seaweed, peanut rice chopped and crushed into the end of the bowl, plus minced meat, egg, ginger, onion, refined salt, monosodium glutamate, cooking wine, stirring evenly;
3, peanut oil in a frying pan, pour into the mixture of egg mixture, simmer for 15 minutes on a slight fire, remove to cool, cut into patterns Patterns;
4, tomatoes cut into large thin slices, arranged around the plate, cut the cake in the middle of the plate is ready.
Effects: stomach and blood.
Use: Serve with meals.
Application: For people with weak spleen and stomach, poor appetite, anemia and weakness.
4 "Zhejiang vegetable orange cake
Characteristics of cake-like fluffy texture, attractive color.
Materials
Materials
6 slices of chocolate pie, 250 grams of orange juice, 60 grams of egg yolks, 50 grams of sugar, 5 slices of gillette, 250 grams of animal cream, 4 strawberries
Process
Preparation
Working method:
1, gillette soaked in cold water, 2 slices of chocolate pie cut into small pieces.
2, egg yolks first filtered and then add orange juice and granulated sugar in the water heating and cooking to about 80 degrees, that is, add the drained Guylian melting mix well.
3. Beat the above ingredients in ice water until thick, and beat the whipping cream until it reaches 6 points.
4. Put the chocolate pie under the cake model, add the filling to half the height, and then add the chocolate pie cut into small pieces into the filling until it is full, and finish all the ingredients in order.
5. Freeze the cake for 2 hours until it is completely set. Remove the cake from the mold, brush it with a layer of pectin (you can also leave it on), and decorate it with strawberries.
5》Zhejiang vegetables hometown cheesecake
Raw materials
Filling: 225g of flour, 10g of baking powder, 50g of sugar, 150g of butter, 75g of water.
Filling: 500g of ricotta cheese, 100g of sherry cream, 125g of caster sugar, 50g of flour, 35g of thick cream, 300mls of sour cream, 6 egg yolks, 6 egg whites.
Process
Crusting:
1. Mix the flour, baking powder and caster sugar, then add the water and butter to combine and form the crust, cover with impermeable paper and leave to cool for 1 hour.
2. Preheat the oven to 180C
3. Grease the sides and bottom of a 23cm mold and place the filling on top.
4: Place on a low rack and bake on medium-low heat for 8-10 minutes to cool.
Filling ingredients:
1. Whisk together all ingredients except egg whites until soft.
2: Whisk egg white until it forms, then add mixture 1.
3: Pour into crust, place on a low rack and bake over medium-low heat for 30-40 minutes. 4: Cool for 1-2 hours; garnish with frosting and serve.
6》Honey Cake
Materials needed:
8 eggs, 180g sugar, 1/4 cup honey, 200g low gluten flour, 1/4 tsp salt, 2 tbsp oil
Step by step:
1. Pre-heat the oven to 175℃.
2. Bake on the lower shelf of the oven for about 50 minutes.
3. Eggs and sugar warmed over water, beat with an electric whisk for about 3 minutes, do not beat so hairy like a normal sponge cake.
4. Add honey and beat for another 5 minutes until thick.
5. flour, salt sifted in, with a straight whisk is not afraid to stir, you can rest assured that thoroughly mixed well.
6. Scrape the batter into the model, and smooth the surface.
7. Take the model and drop it a few times to shake out the air bubbles, then bake it.
8. Remove from the oven and place on a cooling rack, remove the backing paper and allow to cool before slicing.
Note:
If your oven doesn't fit a 9.5x11.5-inch square, use a 7.5x9.5-inch square, and multiply the ingredients by 2/3 (for the eggs, multiply by 5 whole eggs, plus 1 yolk).
7" Raisin Sponge
Required ingredients:
4 eggs, 120g sugar, 120g flour, 1/4 tsp salt, 2 tbsp butter, 2 tbsp milk, 1 tbsp raisins
Step by step:
1. Preheat the oven to 210°C.
2. Bake the sponge on the middle shelf for 20 minutes. Bake for 20 minutes. As with the basic sponge cake, mix in the raisins at the end and spoon into the model.
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These are all troublesome and require special tools, so if you have an oven, use the following method, which is very convenient and easy!
Raw materials: 5 eggs, 4 tablespoons of granulated sugar, 3 tablespoons of salad oil, 150G of flour,
1.5 egg whites and yolks are separated, and then the whites are beaten with a whisk to a creamy consistency.
2. Whisk egg yolks + 4 tbsp sugar + 3 tbsp salad oil.
3. About 150G of flour sifted and put into 2, and then use a whisk to mix, this time do not need to be very long, even on the good.
4. Put the creamy egg whites into 3 in two batches and mix well. Preheat the oven.
5. Pour 4 into the cake mold and put it in the oven at 190C for 20 minutes.
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Make a cake in a rice cooker
Materials: 110g flour, 110g caster sugar (with refined fine caster sugar, Swire brand), 5 eggs (fresh), a number of butter (the more the more flavorful, the better). Bright small carton, cut more than a third), 50 or 60 grams of milk. Flour and sugar is 1:1, other things can be estimated to put.
1, flour sifted three or four times
2, egg yolks, egg whites separate
3, egg whites put a little salt (to help whipping)
4, beat the egg whites, until the egg whites basin upside down, the egg whites do not come down on the right
5, take two-thirds of the sugar, in the process of beating the egg whites in three places
6, the remaining one-third sugar
6, the remaining one-third of the sugar, the sugar, the sugar, the sugar, the sugar and the sugar.
6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color7
7, add the butter and milk to the egg yolk batter, also mix thoroughly
8, the sifted flour into the above custard slowly (can be divided into a few times to put), or mix thoroughly7
9, now, the beaten egg whites poured into the batter, must be To stir well
10, the rice cooker a little preheated, smeared with butter, pour the batter
11, cover the lid, press cook
12, very quickly (more than 20 minutes), it will jump to keep warm, do not care about it, to keep a half an hour, and then press cook, jump to keep warm after the file to keep a half an hour, it's about the same, if you can not get If you're not sure, open the lid and take a look.
Answer: wy8210 | Level 5 | 2011-8-11 13:38
Sponge Cake
Sponge Cake Concept and Production Principle
Sponge Cake is the use of egg white foaming performance, so that the egg mixture filled with a lot of air, adding flour baked into a class of puffy snacks. Because its structure is similar to the porous sponge and named. It is also known as foam cake abroad and clear cake (PlainCake) at home.
In the cake making process, egg white by high-speed mixing so that the globulin in which to reduce the surface tension, increasing the viscosity of the protein, because the viscosity of the ingredients to help the formation of foam at the initial stage of the formation of foam, so that it is quickly beaten into the air, the formation of foam. The globulins and other proteins in the protein are mildly denatured by the mechanical action of agitation. Denatured protein molecules can condense into a layer of skin, forming a very strong film will be mixed into the air surrounded, at the same time, due to the role of surface tension, so that the protein foam contraction into a spherical shape, coupled with the protein colloid has a viscosity and the addition of the flour raw materials attached to the protein foam around the foam, so that the foam has become very stable, can hold the mixed gas, the process of heating, the gas within the foam and the expansion of the heat, make the The product is loose and porous and has a certain degree of elasticity and toughness.
Two, sponge cake ingredients, recipes
Making sponge cake ingredients are eggs, sugar, flour and a small amount of fat, etc., of which fresh eggs is the most important condition for making sponge cake, because fresh eggs colloidal solution consistency is high, can be hit into the gas, keep the gas properties stable; long time storage of eggs is not suitable to use for making cakes. Making cake flour often choose low-gluten flour, its powder should be fine, gluten should be soft, but there should be enough gluten to bear the expansion force when baking, for the formation of the cake's unique organization to play a skeleton role. If there is only high gluten flour, it can be processed first by taking some of the flour and cooking it in a cage, removing it to cool, then sieving it to keep it free of lumps before using it, or adding a little cornstarch to the flour and mixing it well to reduce the gluten of the dough. Sugar for cakes is often sucrose, which is finely granulated and white in color, such as white sugar or powdered sugar. Those with large particles tend not to dissolve easily when mixing for a short period of time, which can lead to a decline in the quality of the cake.
Sponge cake in the production process, there are generally two practices: one is to use only egg whites without egg yolks "angel cake", the other is to use the whole egg "yellow sponge cake", and therefore the recipe is also different.
Angel cake is made from egg whites, sugar, flour and fat in the ratio of 5:3:3:1. Because the recipe does not use egg yolks, it has good foaming properties and the internal organization of the cake body is relatively delicate, with a white color and a soft texture that is almost fluffy.
There are two traditional recipes for yellow sponge cake: one is the ratio of eggs to sugar and flour 1:1:1, and the other is the ratio of eggs to sugar and flour 2:1:1. The difference with angel food cake is that not only does it use egg whites, but also yolks, and if it's made properly, the quality of its finished product is the same as that of angel food cake.
Three, sponge cake batter process
1. egg white, egg yolk separate mixing method
Egg white, egg yolk separate mixing method its process is relatively complex, the order of its feeding is more critical to the quality of the cake. Usually need to separate the egg white, egg yolk beating, so it is best to have two mixers, one beating egg white, the other beating egg yolk. First, beat the egg white and sugar into a foam, dip your hand in it, and stand it up, until the tip is slightly drooping; the other mixer whisks the egg yolks with the sugar and slowly adds the egg white foam to the batter, and finally adds the flour and mixes it well to make the batter. In the process of operation, in order to solve the problem of drier eating mouth, you can whisk egg yolks, add a little fat together with whisking, using the emulsifying properties of egg yolks, mixing the oil with the yolks evenly.
2. Whole egg and sugar whisking
Egg and sugar whisking is a method of whisking the egg with sugar and then adding other ingredients and mixing. The production process is the recipe for all the eggs and sugar together, into the mixer, the first slow speed beating for 2 minutes, to be sugar, egg mixture, and then switch to medium speed mixing until the egg sugar was milky white, hooked up with a finger, the egg paste will not flow down, and then switch to fast whisking until the egg paste can be vertical, but not very solid, the volume of the original volume of the egg sugar to reach about 3 times, the selection of the sieve of flour, and slowly poured into the egg sugar has been whipped up! The flour is sifted and slowly poured into the whipped egg sugar, and then hand mix the flour (or mix the flour in slow speed), mixing well.
3. Emulsification method
Emulsification method refers to the production of sponge cake added to the emulsifier method. Cake emulsifier is also known as cake oil in China, can promote the foam and oil, water dispersion system stability, its application is an improvement of the traditional process, especially to reduce the difficulty of the traditional sponge cake production, but also to make the production of sponge cake can be dissolved into more water, oil and fat, so that the product is not easy to aging, dry and hard, more moist mouth, so it is more suitable for mass production.
The operation, in the traditional process of stirring the egg sugar, so that the egg sugar beat well, you can add the amount of flour 10% of the cake oil, to be beaten white egg sugar, add the selected flour, stirring at medium speed to cream color, and then can be added to 30% of the water and 15% of the grease can be stirred well.
Four, sponge cake filling mold
Cake ingredients by stirring evenly, generally should be immediately filling the mold into the oven baking. Egg sugar stirring method should be controlled within 15 minutes, emulsification method can be appropriate to extend some time. The shape of the cake is determined by the shape of the mold.
1. Selection of mold
The shaping of the cake is generally done with the help of molds. General often with the mold has tinplate, stainless steel, white iron, metal aluminum and heat-resistant glass material. Its shape round, rectangular, lace-shaped, chicken heart-shaped, square and so on. The edge can also be divided into two kinds of high side and low side. The selection should be based on the different recipes, different specific gravity of the cake, and different internal organization conditions, and flexibility in the choice. Sponge cake because of its soft tissue, easy to mature and can be flexible to choose the mold, generally based on the shape of the finished product to choose the mold.
2. Cake batter filling mold requirements
In order to make the baked cake can be easily removed from the mold, to avoid the cake sticking to the baking pan or mold, the batter in the mold before the mold must make the mold clean, but also in the mold around and the bottom of a layer of clean greaseproof paper, in the greaseproof paper but also coated with a layer of grease evenly. If you can sprinkle a layer of flour on the grease is better.
Sponge cake according to the whipped puffiness and the proportion of egg sugar flour is different, generally to fill the mold of the seventy-eight percent full is appropriate. In practice, in order to bake the cake just full of baking pan, not overflowing edge, the top does not protrude, this time to fill the mold batter capacity is just right. If the amount is too much, after baking the cake expansion overflow, affecting the beauty of the product, resulting in waste. On the contrary, loaded amount is too little, in the baking process due to excessive evaporation of water and reduce the fluffiness of the cake.
Five, sponge cake baking
1. correctly set the temperature and time of the cake baking
The temperature of the baking of the baked cake has a great impact on the quality of the cake. If the temperature is too low, the top of the baked cake will be sunken, and the inner part will be rough; if the baking temperature is too high, the top of the cake will be bulging, the center part will be easy to crack, and the four sides will shrink inward, and the cake will be hard. Usually the baking temperature is 180℃-220℃. Baking time also has a great impact on the quality of the baked cake. Under normal circumstances, the baking time is about 30 minutes. If the time is short, the internal sticky, not cooked; if the time is long, it is easy to dry, hard and brittle around. Baking time should be based on the size and thickness of the product to decide, and can be flexibly adjusted according to the sugar content in the recipe. Sugar content is high, the temperature is slightly lower, longer time; low sugar content, the temperature is slightly higher, longer time.
2. Cake out of the processing
Before coming out of the oven, you should identify the cake is mature or not, such as observing the color of the cake surface to determine the degree of ripeness. With a hand on the cake gently press, after the release can be restored, that has been baked, can not be restored, it is not yet baked. There is a more direct way, is to use a thin bamboo stick inserted into the center of the cake, and then pulled out, if the bamboo stick on the very smooth, no egg paste, said the cake is cooked; if the bamboo stick on the sticky egg paste, said the cake is not cooked. If it is not cooked through, you need to continue baking until it is cooked through.
If the cake is tested to be cooked through, it can be removed from the oven and taken out of the mold, the sponge cake can be immediately turned over and placed on a cake stand so that the front side is facing down, so that it can be cooled through, and then packaged. There are two ways to cool the cake, one is natural cooling, cooling should reduce the products moving, products and products should be kept at a certain distance from each other, products should not be stacked. The other is air-cooled, the wind should not blow directly to prevent the product surface crust. In order to maintain the freshness of the products, the cake can be placed in the refrigerator at 2 ℃ -10 ℃ cold.
Six, sponge cake quality standards
Sponge cake quality standards are: the surface is golden yellow, creamy yellow inside, uniform color, cake body lighter, flat or slightly raised at the top, the organization is fine and uniform, no large air holes, soft and elastic, no raw heart, the taste is not sticky and not dry, slightly moist, relatively moderate egg sweetness.
In short, after mastering the above selection of materials, recipes, principles and method of production, you can also make a plate of fragrant cake!
How to make a cake using a microwave oven?
Main Ingredients 150g of rich powder, 150g of sugar, 5 eggs, 150g of cream
Seasoning
Features Loose and sweet
Kinds of desserts and sweets
Procedure 1, eggs knocked into the basin, add sugar, beat with a whisk until the egg white, foam, and then slowly add flour, adding the mixing process. After mixing well, beat the cream with a whisk until it becomes fluffy and creamy, then slowly pour it into the egg batter and mix it further.
2. Coat the inside of the bowl with whipped cream, slowly pour in the creamy custard, cover the bowl with a clean cloth, and heat the mixture over high heat for 8 minutes.
Another
Materials: 100g flour, 5g baking powder, 30g sugar, 45g butter, 1 tablespoon milk, a few drops of cream flavoring
1: First, mix the eggs with the sugar and beat them vigorously with a whisk to make bubbles, and then beat them with a heavy beat.
2: Put the flour, the baking powder, the butter, and the cream flavoring into the eggs. Put the egg mixture together and mix well
3: Pour the batter into the container (please rub it with butter beforehand so that it will not stick to the bottom), smooth the surface
and then gently cover with plastic wrap and put it into the microwave oven to heat it up during the period of time with a bamboo skewer to pierce it from time to time
Until there is no more liquid on the bamboo skewer, then the baking process has been successful
4: Take out the baked cake and use the fresh cream as you like. Decorate the cake with whipped cream and fruits as you like
Making a cake in a rice cooker
Materials: 4 eggs, flour, chocolate powder, sugar, milk, butter
Steps:
1. Separate the egg whites and yolks; melt the butter;
2. Sift the flour and 3 tablespoons of chocolate powder 3-4 times;
3. egg yolks add 3 spoons of sugar, beat well, then add the melted butter, beat well, then add the sifted flour (divided into 2-3 times to add), beat well, and finally add the milk (appropriate amount), beat the batter standby;
4. began to beat the egg whites, clockwise beat, divided into 3 times, respectively, to add an appropriate amount of sugar, 10-15 minutes or so the egg whites can be beaten very hairy, the basin inverted, the egg whites are staying not down even if it is well beaten.
5. Add the beaten egg whites to the batter in small batches, and use a wooden spatula to turn the batter up and down, mixing the batter and egg whites well.
6. Pour the batter into the preheated and buttered rice cooker, press the cook button, when the cooking jumps to keep warm after 10 minutes press the cook button again, and so on for 3 times, the cake is ready.
Note: my family's rice cooker is extremely small, is the simplest kind, 5 minutes from the cooking rice jumped to keep warm, each family's rice cooker time is different, so the time you need to master. As long as the toothpick inserted into the cake and then pull out the toothpick clean cake is done.