I had a hurricane and checked the difference between the hurricane and the sponge cake on the Internet. This time I was trying to try something that I had never done before, a success! To sum up, the key is to try the egg, as long as it is foamed, it will be successful!
4 whole eggs are put into an oil-free water-free basin (the size of the pot must be considered first, don't look at the four eggs are not big after the big one), add all the sugar, turn on the electric egg beater, by low speed About 5 minutes to the medium speed, there is a small bubble in the egg liquid, the egg beater can draw lines on it and it is not easy to disappear (such as photos) ps: Try to put the egg pot in hot water, so Bubbles will be faster, especially in winter
The egg beater will continue to beat the egg along the basin, stay in each place for a while, turn the pot, and then stay for a while... until the egg puller can pull out a small tip (such as a photo), then the color of the egg liquid has been It is quite white, and the volume is several times larger than the original.
Sift 100g of low-gluten flour, stir up and down (must not circle), flour and egg mixture fully blended, no dry powder or noodles, add milk and butter and lemon juice, stir up and down, and bread machine baking mode Warm up for 5 minutes
Pour the egg mixture into the preheated bread machine, shake it a few times, shake out the bubbles, sprinkle with raisins, oatmeal, etc., and put it back in the bread machine, baking mode for 50 minutes. OK, let's dry up, wait for the buzz to sound, become!
Ignore the scum around, the taste is not said!
One of the differences between Hurricane Cake and Sponge Cake is that the hurricane should be added with powdered Tata powder. The egg white is separated and sent separately. The flour is added to the egg yolk and then blended into the dry foamed egg white. The sponge cake is full egg. Without foaming and powdering, it relies entirely on the foaming of eggs to make a soft taste.