Chinese Food
Chocolate sponge cake
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The sponge cake made this time is a Japanese egg sponge with heat transfer on the Internet. Even if the cocoa powder which is easy to cause defoaming is added, there is no problem at all. The success rate is high.
Cooking ingredients
Cooking Steps
Step1:Weigh the materials you need. The eggs here are medium size. About 60g with shel
Step2:Separate the egg white in a clean, oil-free, water-free bow
Step3:Beat the egg white with an electric beater. Add sugar three times when the egg white is full of thick bubbles
Step4:Second times fine granulated sugar. Egg white foam becomes smaller. Volume enlargement
Step5:Add sugar third times. The foam becomes thinner. You can get a texture. Continue to send
Step6:Send until the egg beater has a stiff straight corner
Step7:Put the yolk in the egg white. Beat the egg beater at low spee
Step8:Stir until the yolk and protein are completely mixe
Step9:Sift in low gluten flou
Step10:Turn it with a scraper until you can't see the delicate state of dry powde
Step11:Butter mixed with milk. Butter melted in insulated wate
Step12:Pour cocoa powder into the buttermilk mixture. Stir until no granules are left
Step13:Take a small part of the batter and pour it into the cocoa butter batter and mix wel
Step14:Pour 13 back into the rest of the batte
Step15:Mix evenl
Step16:Pour in the six inch cake mould and shake horizontally for several times to produce bubble
Step17:Put it in the preheated oven 170 and bake for 40 minute
Step18:Baked cocoa spong
Step19:Shake out the water vapor in the furnace immediately after it is discharged, and then turn it upside down to cool down and demould
Step20:Finished produc
Step21:Finished produc
Step22:Finished produc
Cooking tips:It's not entirely because of the high success rate of the egg separation method. There is more sugar in the egg white, so the stability of the egg white is also higher. Therefore, you should not easily reduce sugar to make dishes delicious.
