Cooking Steps

1. 

   Step1:185g whole egg, 100g white suga

2. 

   Step2:Use the pot to boil the water and sit the mixture of step one on the water. Use the egg pump to stir and measure the temperature. When the temperature reaches about 40 ℃, leave the hot water. If the temperature is too high, the mixture will agglomerate into egg soup.

3. 

   Step3:In step 2, beat the 40 degree mixture at high speed for 5 minutes with the egg beater, then turn it to medium speed for 3 minutes. Beat until the egg is thick. I set a timer. It's more time than less. The sponge cake will fail if there is a problem with the density and proportion of the egg liquid.

4. 

   Step4:Protein 80g plus 40g of white granulated sugar is put in the anhydrous oil tank without oil, and there is obvious hook when lifting and beating the egg head.

5. 

   Step5:Sift 86g of low gluten flour and 32g of cocoa powder. Sift them into the whole egg mixture in step 3. Here's a way to check whether your whole egg is successful or not. After sifting your powder into the egg paste, you can see whether there is a pit if the powder sinks. If you have the whole egg in place, it won't sink as shown in my figure. It floats on the egg liquid. If it sinks, the sponge cake will fail to be made. Here's cocoa powder. It's strong and delicious. It's good for faverna. It can also be used at a reasonable price.

6. 

   Step6:Put in the fourth part of the egg white and stir the batter with 28 techniques. Regard the cylinder as a round bell scraper, cut in from the 2 o'clock direction and slowly stroke through the bottom and scrape out from 8 o'clock. Turn the cylinder 30 ° to continue the scraping cycle. Slowly, the batter will fuse. No particles. Move gentl

7. 

   Step7:Finally, add 60 grams of light cream to the basic even batter. Continue to stir in 28 forms until it is even. The batter is good.

8. 

   Step8:Sponge cake baking is different from Qifeng cake, which needs to be fixed on the bottom of the mold. Then put oil paper around the four sides and pour the seventh part of the batter 20 cm away into the mold (this can eliminate some bubbles in the cake). ）Then shake the mold a few times. Put it into the oven which is preheated for 15 minutes and 150 degrees, and bake for about 35 minutes. The mold I use is a little big, about 9-inch square. The thickness of the cake paste is not high, so it's baked for 35 minutes. If the mold you use is a little smaller, extend the baking time properly. The oven is different, and you can watch and adjust it.

9. 

   Step9:Check whether the cake is baked. Insert a toothpick into the cake to see if there is any cake paste hanging on the cake. If not, it will be cooked as shown in the figur

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