Chinese Food
Super soft sponge cake... Super detailed HD graphics. Zero failure)
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I love to eat cakes, so I also love to make cakes. Whether it's sponge or Qifeng, or all kinds of fancy cakes, they are often made and shared with my friends in the food group. I'm not a professional Baker. I just love baking. I love all kinds of food production outside my spare time. But maybe I have a little talent and spirit in it. So my friends around me are full of praise for every work I do I also thank them for their confidence and motivation. -
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk. Put them into two pots. The pots must be free of water and oil. Choose the deeper one. Pay attention. The separated egg white should not be mixed with a trace of yolk. I used an empty bowl as a transfer. Because sometimes the egg will be scattered yellow. The separation is not clea
Step2:That's not good. Once you add it, you can't get rid of the protein
Step3:I beat the yolk first every time. Because the yolk doesn't need to be sent, I don't need to worry about whether it will defoamer. The protein needs to be sent. In the process of sending, it expands by constantly wrapping in the air. After the protein is put too long, the air will be lost and defoamer.
Step4:The yolk should be broken up gently by hand. Don't make too many bubbles. Otherwise, the texture will be affected. Add 45ml of salad oil. Stir until the yolk and oil are fully integrated. Do not separate the water and oi
Step5:Add 45ml warm water or milk. Stir gently and evenl
Step6:Weigh 60g low powder with electronic scale. My Meimei brand low powder is of good quality
Step7:Sift the low powder into the yolk bowl with a powder sieve or sieve spoo
Step8:The best way to beat the egg is to stir it smoothly without particles. Lift the egg and shake it. The egg paste can flow smoothly and slowly
Step9:At this time, the yolk part is finished. Start to beat the egg white. First, put 70g of sugar powder (I like to use sugar powder because it is not sweet and greasy, and has small molecules. It is easy to fuse. It can effectively promote the beat). Then use the electric egg beater to beat the egg white at high speed. Beat until there is a big bubble (term fish eye bubble) as shown in the figure. Pour in a third of sugar powder. Continue to beat
Step10:When beating at high speed until the fish eye bubble becomes smaller and denser, the egg white liquid becomes slightly white, forming a more delicate protein body as shown in the figure, then pour in half of the remaining sugar powder. Continue beatin
Step11:Finally, until the face cream is like a face cream, it is white and smooth. Almost no bubbles. When the egg white liquid is thicker and more delicate, pour all the remaining sugar powder. Continue stirring at high speed
Step12:Whisk until it is as shown in the figure, like cream, semi-solid, and quickly pick up the protein with the egg sling. It can be seen clearly that the tip of the egg sling is like a small mountain after pulling. The small tip of the tilted egg sling can naturally bend into a hook with the change of the angle, and it will not drop or sink, and it will keep straight. This is called wet foaming state of protein.. In this stat
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Cooking tips:Naked cake is the base of all kinds of fancy cakes. It seems very common and simple. But if you want to make it as soft as sponge without any additives, it's on the top of the taste. There's a feeling that you can't stop just eating the bottom of the cake. It's not easy. There are key details in every step of the whole production process. Based on my many times of production experience, I've summed up one for you who also like cake The detailed steps are as follows: 1. The eggs must be made of native eggs. The flavor of the finished eggs is rich. 2. The egg is usually sent in two ways: egg and whole egg. The whole egg is easy to be sent when it is about 40 ℃. Too high or too low temperature will affect the effect of sending. The egg white is easy to be sent when it is about 20 ℃. In view of the high temperature requirements of whole egg, I prefer eggs White yolk separate method. The latter is also recommended. Separate the albumen yolk and divide it into two basins. Make sure that there is no water or oil in the basin, and that the albumen does not contain any oil
