Chinese Food
Bormec cream fruit cup (small sponge cake)
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Since I fell in love with baking, I always think when I can make such a beautiful dessert when I pass by the window of the dessert shop. However. Cake embryo, plastering, mounting, decoration and other technologies. It's not a matter of two days to learn. However, don't be too depressed. Life always gives us some tips. For example, using some special molds to satisfy our master dream. Mold - chefmade learning chef bormec mold 1 this sponge cake embryo uses the formula of teacher Xiaoyi. In addition, this kind of non stick mold is generally suitable for sponge cake, pound cake and so on. It is easy to demould. It can also keep the shape. Not suitable for Qifeng.
Cooking ingredients
Cooking Steps
Step1:Melt 10g of butter. Brush the inside of the mold thinly. (this step is very important. It depends on whether the final demoulding is successful. Butter is not in the recipe. It needs to be prepared separately).
Step2:In addition, the butter and milk in the sponge cake material need to be put in a small bowl. Melt it in hot water and keep it warm for use. Keep the butter liquid.
Step3:Beat the eggs into the beating bowl. Beat well.
Step4:Put in fine sugar at one time. If you don't like it, you can reduce 10g sugar. Beat the bottom of the egg basin with 40 ℃ warm water. Beat until the sugar in the egg mixture melts. (warm water is mainly used to melt the sugar in the egg liquid. It can't be boiled, so the temperature should be controlled at 40 ℃
Step5:Pour in the well preserved syrup and whisk the egg liquid at high speed until it can't disappear within ten seconds. If you can only keep it for 3 seconds, you need to hit it a few more times to observe the state at any time. (you can use corn syrup for syrup. If you don't have it, you can boil it with 1-1 syrup. It's not a big problem if you don't put it on. But be sure to put in the syrup with good heat preservation. Keep the same temperature with the egg liquid.)
Step6:Use a scraper to make a circle around the egg basin anticlockwise. Clean the egg paste on the wall of the basin. This is to avoid uneven air bubbles in some places. Continue to beat the egg at low speed for 23 minutes. While stirring, turn the bowl anticlockwise with your left hand for 30 degrees. Repeat. In this way, the large bubbles can be formed into small bubbles. The egg liquid will be more delicate and stable. It can be tested by inserting a toothpick into the egg paste. It can keep for 12 seconds. It indicates that the egg paste is successfully pasted.
Step7:Gently sieve in the weighed low gluten powder. Be sure to sieve in. Do not pour the flour into the egg basin. It will cause serious defoaming.
Step8:Turn the bowl anticlockwise while turning the batter. Pay attention to the mixing technique. Dig the batter from the upper right corner of the egg basin to the lower left corner. Turn it over and pour it into the center of the basin. Then turn the egg basin anticlockwise and repeat.
Step9:Mix well and pour in warm butter and milk solution (butter is liquid
Step10:Continue to stir evenly, about 100 times. The egg paste is liquid at last, with fine luster.
Step11:Pour the egg batter into the mold. 8 minutes full. Shake out the bubbles.
Step12:Put it into 180 ° up and down for preheatin
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Cooking tips:Tips-1. Pay attention to brush the butter on the mould in advance. If too much butter is suspected, wipe it off a little with a paper towel. No need to sprinkle powder. 2. Beat egg liquid with warm water. After high-speed beating, air bubbles need to be cleaned at low speed. Make the bubble of egg liquid more even and delicate 3. When adding flour, it must be sifted in. If you want to use other flavors, replace 5g of low gluten powder in the formula. Mix the Matcha or cocoa powder with the same low gluten powder, and then sift them into the egg basin. In this way, it will reduce the number of bubbles. Do not add cocoa powder when the final batter is finished. It will defoaming very badly. 4. It's better not to be too full when putting the mold in. 5. The baking temperature is based on the temperaments of your own oven. It is suggested that the middle layer of the oven should be on fire at 160 ℃ and on fire at 180 ℃. The length of time should also be adjusted by yourself. There are skills in making delicious dishes.
