Sponge cakes are the basic cake for testing the level of bakers. The chocolate sponge cake is even better. Anyone who has ever made a chocolate sponge cake knows (does the Earth people know?) Because of the presence of cocoa powder, it is very easy to stir and defoam. I saw the specific operation method of chocolate sponge cake without defoaming on the Japanese cookpad website, which is very exciting, so I will share it with you. This includes the process of alternative whole egg delivery. The finished product is very delicate. The taste is mellow. Suitable for 6 inch cake molds. If you are an 8-inch or other cake mold, please use the area ratio of the garden.
Spread the cake with butter and pad the paper.
Prepare low flour and cocoa powder.
Eggs are divided into two parts: egg yolk and egg white. Is it a method of dividing eggs? Still not, this is a wonderful place!!!rBeat the protein to a coarse bubble. (The protein pot must be oil-free and water-free, this must be noted)
Put the sugar for the first time and continue to beat the eggs. To a more delicate level, add sugar for the second time.
When hitting the soft peak, pour all the sugar into the egg bowl, beat the protein to hard foaming, and pull up the egg protein into a spike.
Add the egg yolk and continue to beat the eggbeater for about 2 minutes.
The result is very slow flow.
Start sifting into low powder.
Stirring at the bottom of the bag, reaching a powder-free state after about 20 to 30.
Oh, this is a bright batter.
Milk and butter, fire in the microwave for 1 to 1 and a half, into a liquid. Then join the Baileys.
The cocoa powder is sieved. Add to the butter solution in several portions.
The cocoa powder was finely stirred until no particles were present. Cover the plastic wrap to cool.
Turn to the egg bowl, add the lukewarm cocoa solution, and mix well.
This is the state after the agitation, it is really not anxious to stir, unlike the previous fear of a long time to defoam. . .
Pour into the 6-inch round mold from a higher position. The mold vibrates 3 to 4 times and shakes out the bubbles. The oven is 170 degrees and is baked for 30 to 40 minutes.
After the time has elapsed, it will be released from the height of 3cm and the heat from the bottom will be forced out. Then check with a toothpick. After pulling out the toothpick, it is smooth and no sticky flour is brought out.
Take out the mold, remove the baking from the side, and wipe the cake on the table to buckle the cake.
Put the cake mold on again. The inverted state is placed for 2 to 3 minutes, which is for the heat to spread evenly.
Remove the mold. Remove the baking paper from the bottom.
Cake anyway. Place on the grill and cover the wet face towel. (The towel should be screwed up) Start cooling.
If you don't eat at the time, you can put the cooled cake in a safety bag for storage.
1. Incomplete whole eggs are sent. The protein is first sent, but the egg yolk is not sent, and it is directly mixed into the protein to continue to fight. This method is relatively fresh. This eliminates the need to soak the eggbeater in warm water. The difficulty of sending is reduced. . . 2, cocoa powder and low powder separate special treatment, the cocoa powder and butter milk solution are mixed in advance to avoid defoaming caused by large particles of cocoa powder. Also, add a proper amount of chocolate solution to make the cake more intense. (I have not tested about adding chocolate solution, you can try it...) 3, the cooling method, the shape is more perfect, at least there is no impression of the surface grill.