Chinese Food
8 inch sponge cake
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The sponge cake of Japanese teacher xiaoku. Her recipe is 18cm mold. I changed it to 8-inch mold. I can also make a 6-inch circle + 1 6-inch heart just right. It's been done countless times. It's easy to use. It's simple.
Cooking ingredients
Cooking Steps
Step1:Preparation - 1. Sift low powder for three times. 2. Soak water in warm water and boil. 3. Put eggs in warm water. 4. Put milk salad oil mixture in warm wate
Step2:Eggs with sugar. Break u
Step3:Add wate
Step4:Put the whole egg beater in a hot pot (without firing). Use the electric egg beater to tell the egg beater to kill
Step5:When you hit the egg white, you can write an 8-word word word and it will not disappear. Just type it. Change it to low speed and hit it for another 1 minute. A toothpick should be inserted into the egg to keep it from pouring.
Step6:Add flour in one time. Mix well with scrape
Step7:Add the milk salad oil mixture. Mix well with a scrape
Step8:Pour in the mold. Put a towel on the table. Then let the mold fall freely. Drop out big bubbles
Step9:Put it in the preheated oven. Middle and lower layers (the last two layers). 175 ° 35 minute
Step10:Take out the oven immediately after baking. Put it on the baking net. Wait for cooling and releas
Cooking tips:To make sponge cake, the temperature of batter is the key. If there is no heating in the south, it is cold. The so-called normal temperature eggs are similar to refrigerated eggs. You have to take a shell and put it in hot water to soak for a while. There are skills in making delicious dishes.
