Chinese Food
6-inch sponge cake
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It's said that it's hard to pass the whole egg. So I kept fighting against Qifeng. Until yesterday, I was going to make mousse cake for my nephew. I baked Qifeng ahead of time, and there were only three eggs left at home. And I knocked the whole egg into the pot in my head. I couldn't change my strategy to make sponge cake.
Cooking ingredients
Cooking Steps
Step1:Take out the eggs in the refrigerator in advance and heat them back. Or put them into a bowl with hot water to make them warm quickly. (the temperature should not be too high. Don't scald the eggs) mix corn oil and water evenly.
Step2:Prepare a large basin and pour it into 40 ℃ hot water. Pour all the eggs into another basin. Pour in all the sugar. Don't make the bowl too small for the egg liquid. The volume of the eggs will swell after being sent. Sit the whole basin with hot water. Beat hard with the eggbeater.
Step3:Beat until the volume of the egg expands about 4 times. It's good to lift up the egg drop. You can also insert a toothpick into the egg liquid. If the toothpick doesn't fall, it's OK. Make sure you beat the eggs in place here. It's more time-consuming to pass the whole egg than just beating the egg white. Be patient.
Step4:Pour the beaten egg liquid into the low powder sifted in advance. Then you will hear the sound of crackling and defoaming. It's OK. It's normal. Stir it with the method of frying. Until the mixture is well mixed without dry powder or particles. Move fast. I like to put the basin on the table. Turn the basin and mix it at the same time. It seems to work better.
Step5:Take part of the batter and put it into the mixed oil and water. Mix well and then pour it back into the basin. Or just mix the mixture of water and oil with the egg paste in the basin. The liquid will sink to the bottom. Don't worry. Mix it slowly for a while and mix it evenly.
Step6:Pour the cake paste into the 6-inch mold. Shake gently to make the surface flat and shake the mold several times. Send to the middle of the oven. Bake at 150 ℃ for 30 minutes. Turn to 170 ℃ and bake for another 10 minutes. (this is just for reference. Because my oven is hot tempered, the temperature should be adjusted a little lower.
Step7:Lift the mold to make a free fall after it is put out of the oven. Shake out the hot air inside the cake. Quickly buckle the cake on the baking net and wait for it to cool before demoulding.
Cooking tips:Making sponge cake to beat eggs is the key. Be sure to beat up the eggs. Otherwise There are skills in making delicious dishes.
