Recipe: Classic sponge cake

Home Cooking Recipe: Classic sponge cake

Ingredients:

Steps:

  1. Home Cooking Recipe: The flour is sieved, the bottom of the mold is covered with baking paper, and the oven is preheated to 180 degrees. Take hot water to beat the eggs (be careful not to let the eggbeater directly contact with the hot water). Add sugar twice. After about 12 minutes, the egg paste will be stable. You can draw 8 words by lifting the egg, and finally add lemon dander to the low speed. A few laps. (Test a small tip: you can try to insert a toothpick, stand in the egg paste does not fall.)

    The flour is sieved, the bottom of the mold is covered with baking paper, and the oven is preheated to 180 degrees. Take hot water to beat the eggs (be careful not to let the eggbeater directly contact with the hot water). Add sugar twice. After about 12 minutes, the egg paste will be stable. You can draw 8 words by lifting the egg, and finally add lemon dander to the low speed. A few laps. (Test a small tip: you can try to insert a toothpick, stand in the egg paste does not fall.)

  2. Home Cooking Recipe: Add the sieved flour twice, mix it evenly with a spatula or egg beater (I personally prefer to use a manual egg beater first and then mix it slightly with a spatula). Mix until you can't see the dry powder. Stop immediately. Mix the batter into the warm butter solution and pour it back into the batter (mix the action gently)

    Add the sieved flour twice, mix it evenly with a spatula or egg beater (I personally prefer to use a manual egg beater first and then mix it slightly with a spatula). Mix until you can't see the dry powder. Stop immediately. Mix the batter into the warm butter solution and pour it back into the batter (mix the action gently)

  3. Home Cooking Recipe: Pour the batter into the mold, then pick up the mold and shake it to the table a few times. Shake off the big bubbles and put them in the preheated oven. Up and down the fire in the middle layer 180 degrees for about 30 minutes. Take it out and buckle it down to completely cool.

    Pour the batter into the mold, then pick up the mold and shake it to the table a few times. Shake off the big bubbles and put them in the preheated oven. Up and down the fire in the middle layer 180 degrees for about 30 minutes. Take it out and buckle it down to completely cool.

Tips:

As a hurricane that succeeded every time and the sponge cake failed twice, people who used this recipe succeeded! In fact, as long as you pay attention to some small details, it is very easy to succeed. 1. Eggs are best chosen fresh, room temperature. 2. Sift the low-gluten flour. 3. Winter butter should be careful not to let it re-solidify, heat insulation, and pay attention to the temperature of the butter liquid must not be too high, warm. 4. Do not pour the butter directly into the batter, because the density difference between the two is too great, the butter will sink to the bottom, and the novice will cause the batter to defoam because it is too long. 5. When mixing, the action should be gentle but not too slow, otherwise the egg paste is as easy to defoam.


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