After grinding and simmering for 3 days, Tiramisu was finally released today. Let’s talk about the sponge cake made on the first day. Ha, there is TX to ask, just made a finger biscuit for 啥, which is used to make a sponge cake when doing tiramisu? In fact, the picture of the finger biscuits in the previous article was taken during Christmas preparations. Now there are ready-made children in the hands of the wood. I used to do the cookies before, but I have to do it again anyway. This time I will change the pattern. I have done a little sponge, I think it tastes too dry, not as soft as a hurricane. This Genovas sponge cake (also directly translated into "French sponge cake", it is said that this is a cake from Italy, do not know why it is called "French"). It has two main differences from the general sponge formula: one is that the fat is melted with butter instead of the vegetable oil, and the other is that the total amount of liquid is relatively low, and no wet juice such as milk juice is added.
Low powder 80g → sieved 2 times standby; butter 30g → melted water → spare
Whole egg 3 + fine sugar 90g → Dissipate warm water → Add vanilla extract 1t+1/2t → Beat well
Take a small amount of beaten egg paste + melted butter 30g → mix gently
Remaining egg paste + sifted low powder 80g → beat at low speed
Add the buttered egg paste in 3 → Mix gently → Put in the mold → Squeeze the big bubbles on the console → 175 degrees, middle and upper layers, about 25 minutes → After the furnace is turned down to cool down
1. The Genovas sponge cake has less liquid content than the French sponge, and the finished tissue is more solid and the taste is slightly dry; 2. I sifted the powder 4 times, don't bother, at least 2 times. This process can break up the agglomerated powder and mix it with a lot of air. It is very good for improving the taste of the sea cake that is already dry. helpful; There is also a suggestion without any theoretical basis. It is better to screen the powder in advance or pour the egg paste in several times. I used to sift the powder into it, so that I can filter it less once and operate it twice. I felt that while I was sifting the powder, I didn’t start mixing, and the egg paste began to collapse, showing signs of defoaming. 3. When the egg paste is mixed into the low powder, it can be gently mixed with a rubber scraper, or evenly beaten in an irregular direction with a low speed of the egg beater; 4. This cake needs to use melted butter, but the latter operation will send the whole egg, it may take a long time, so the butter is still a little warm place, I put it on the kitchen countertop. On, the result was not a while, and the circle on the edge of the bowl was condensed again; I usually like to separate the water from the butter, and put it in the microwave oven. There is also a small tip, it is best to use a slightly larger bowl of butter, and a part of the egg paste is added to the butter to stir first. The bowl is too small to be replaced in the middle, which is equivalent to washing one more oil bowl; 5. Are the students mentally prepared, I have to start a long story and send out the whole egg. Everyone knows that sending is actually just a physical change, that is, mixing in the gas, forming small bubbles to expand the volume of the stuff that needs to be sent, and these bubbles are further expanded during the baking process, making the finished product soft or crisp. Protein, egg yolk and whole egg can be sent, which is the most difficult for whole eggs, because the egg yolk contains oil, which will destroy the bubbles that have formed, which is very unfavorable for the hair, so the whole egg takes longer than the protein to be sprayed. It is not as big as a single protein. Well, the basics just say a few words, a lot of textbooks are written in super detailed, as if they were on the chemistry class, or mainly talk about the operation method. A favorable factor for whole egg delivery is a temperature of about 40 degrees and an appropriate amount of sugar. I have seen 3 ways to warm the eggs: The first is to heat the whole egg to 40 degrees or so (the hand test is a little warm to the egg), and then start playing from the water. This method I have done recently, the effect is not good, the room temperature is low in winter, the egg Liquid cooling is also fast, and summer should be OK; The second is the whole process of warm water, which is the way I like to use it recently. But be careful, first heat the water (not to boil), then leave the fire and then sit in the water in the egg bowl. The water temperature should not be too high. If you hit it, you will find that the container of the egg filling liquid is thin. A thin layer of fog, the part of the temperature is high, the eggs are cooked; The third is that in "Professional Baking", first put the sugar in the oven to heat it, then add it to the egg liquid, I have not tried it, it feels very complicated. Let's add sugar: You don't have to add sugar to the whole egg like a protein. Add it all at once. A very important note: mix the sugar and eggs quickly and mix them quickly. The osmotic pressure of sugar and salt is very high. If it is not opened immediately after mixing, they will wrap the egg yolk and it will be difficult to send it. Next is the speed of the pass: Just start to drive fast, first mix the sugar and eggs, then gradually reduce the speed. Although the high speed can be completed in a relatively short period of time, the volume will be slightly larger, but the bubbles will be coarser. Of course, the big bubbles are not stable with small bubbles. It is easier to defoam when mixing, and the final baking stage. The further expansion of the bubbles causes the finished structure to be rough and porous. So, no matter whether it is whole egg or protein, it would rather spend more time to produce strong and stable bubbles at low and medium speeds; PS a little off-topic, I did the experiment once, playing the whole egg at a very slow speed, probably played for 25 minutes, the result of the cake is very short, the organization turned out to be like a light cheesecake, looking very very delicate ( Small Shenyang-like: beautiful and beautiful), but it is very very delicious (but not rough). I can't swallow it without milk. I don't understand it until now. This is a success. Super delicate, or failed (after all, eating life is dangerous). Then it is to pass the completed judgment criteria: Whole eggs do not have many stages like proteins, and you can see very obvious phenomena. The initial phenomenon of whole eggs is that the volume becomes larger and the color becomes white (not simply lightening, it can be turned into milky white), and the egg beater can form a pattern that is relatively clear and does not disappear immediately, generally speaking, when the volume When you expand to about 5 times, you can stop and test it. The commonly used criteria are: (1) Eggbeater or scraper is covered with egg paste, the egg paste is slowly dripped, and drops once every 1 or 2 seconds; the bottom of the eggbeater or scraper will hang 4-5cm of egg batter tail, not dripping Falling; the traces that drip into the basin will not disappear for a long time; (2) Scrape some batter with a rubber scraper, and draw a finger on it to see a clear trace. The egg paste is stable and the scratch does not shrink. (3) Another one is to judge the criteria that have not been successful. After the eggbeater stops, a layer of bubbles will appear on the surface of the egg paste within half a minute. This is definitely not finished yet. We say that the beaten egg paste is Very stable, there will be no bubbles running around (the picture below is a failure to send). One more thing to say is defoaming: The beaten egg paste, everyone is trying to avoid defoaming, and even some TX have got rid of phobia. I think it is impossible to completely eliminate the bubble. You may find that when adding other materials to the egg paste, the more things are added, the smaller the total volume is. The stirring will cause a certain degree of defoaming. I think it is within a small range. It is still allowed, and as the operation becomes more and more skilled, this phenomenon will become less and less obvious. PS: I am not sure whether this view is valid (welcome all the passers-by to criticize and correct), perhaps because the basic skills are not at home, the volume of the batter will be smaller and the surface will still have some bubbles. I have to run up and breathe. However, these phenomena will not be so obvious when making ordinary sponge cakes. I think the operation of Genovas is still difficult.