The difference between the hurricane and the sponge and the method of distinguishing: https://www.xiachufang.com/recipe/102318432/The uniqueness of the video: the unusual egg-pumping method, and the original creation of the pig (捂脸遁···) Three continuous mixing method. Then you will find that such a toss is actually - no! Eliminate! bubble! Not much nonsense ~ Let's watch the video (๑•̀ᄇ•́) و✧ These three chapters will introduce three different ways of making sponge cakes, which are the classic sponge cakes that are sent by whole eggs, and the finger biscuits that are sent by eggs. And chocolate mocha cake made with Japanese-style egg method, I wish you all a happy baking ~ basic baking video compilation from shallow to deep: https://www.xiachufang.com/recipe_list/107044141/
Unlike hurricanes, sponge cakes require oil pad paper. Cut the cake around the width of 6cm.
Cut a circular spacer again. (Please see the video for the specific operation)
Apply butter to the inside of the mold.
Spread the oil paper.
The oven is preheated to 170 °C. Preparation is complete :)
Prepare a pot of water, heat it to a slightly hot hand, turn off the heat, and heat the egg mixture by water. (The water temperature is around 60 °C, the home operation does not use a thermometer, and the fingertips feel hot.)
Put the egg bowl on the bottom and touch the water at the bottom. Beat the eggs and pour in the sugar.
Whipped until the sugar melts, the temperature of the egg is close to the fingertips. (The whole egg liquid is most easy to send at around 37 °C, we can feel the temperature with the fingertips, feel warm. You don't need a thermometer.)
Send eggs at the highest speed.
Until the egg paste is fluffy and strong, the mark of 8 will not disappear. (How long did it take? 2 minutes and 40 seconds.)
After the completion of the firing, smash for 30 seconds at low speed to eliminate large bubbles. Then slowly lift off the batter on the eggbeater at low speed.
Remove the egg paste and heat the oil mixture until the butter melts.
At the same time, let's stir the batter. Sift in low powder.
Mix the batter with egg and fish. The way to evenly mix is to rotate the three sides at the same time - 1. Eggs rotate (the wrist turns the egg) 2. Rotate the egg bowl with the left hand. 3. Eggs are drawn over the bottom of the egg bowl and picked up. This operation can break up the agglomerated flour and there will be no uneven mixing of the bottom egg liquid. The wire of the egg beater can mix well the batter.
The egg paste will stick to the egg and lick it back.
Mix until you can't see the dry powder and stop. Stir the melted liquid evenly, and dip a spoonful of egg paste and liquid to mix well. (Don't worry about defoaming, just mix the circles and mix well.) This spoon egg paste is used to dilute the liquid, not too restrictive.
Use the egg to drain and evenly pour on the egg paste.
Continue to mix well as before.
Finally, the pot wall batter is cleaned with a spatula.
Into the mold.
Gently smooth the surface. (Successful batter should be fluffy and viscous, and will not level immediately after entering the mold)
Shocked big bubbles.
170 ° C, 30-35 minutes, until the surface is golden brown. (8 inches is about 70 minutes at 170 °C until the surface is golden brown.)
Immediately after the furnace is released, the mold is released and the front side is kept cool. Remove the oil paper after cooling completely.
If you want to make a multi-layer cake load-bearing embryo, you can cool it, then pack it in a fresh-keeping bag and freeze it overnight. This way the cake will be tightly sliced and firmer. At the same time, the time for returning the cake to the cake is just dry.