Sponge cake (8 inches)

whole egg:6 low gluten flour:130150g sugar:150g salt:5g butter:50g https://cp1.douguo.com/upload/caiku/0/9/c/yuan_09693a9235f6b96a7aa9eeecb899af9c.jpg

Sponge cake (8 inches)

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The first time I tried the whole egg method. It used to be the split egg method. Seriously, it's not easy. Don't worry.

Cooking Steps

  1. Step1:Whisk egg + sugar + 5g salt until the egg liquid flows slowly and the lines will not disappear immediatel

  2. Step2:Add flour and stir until there is no dry flour particles (cross mixing method. It will not be white for a while ha ha

  3. Step3:Melted butter and egg liquid with flour added (mix the bottom or sink the butter

  4. Step4:Pour in the mold. Shake the mold to discharge the big bubbles in the paste for 170 ° 35 minute

Cooking tips:1. Don't take the eggs out of the refrigerator and use them. It's better to use them at normal temperature. In winter, you can heat them with warm water. 2. The amount of flour and sugar doesn't need to be increased or decreased precisely according to your taste. However, the amount of flour is basically this value. 3. As long as there is no problem in mixing and beating, the cake won't shrink back. There are skills to make delicious dishes without reversing.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Sponge cake (8 inches)

Chinese food recipes

Sponge cake (8 inches) recipes

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