Chinese Food
Sponge cake with whole egg (6 inches)
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The whole egg sponge cake is very old and classic. Although it is not as light as Qifeng cake, it also tastes sweet.
Cooking ingredients
Cooking Steps
Step1:Pour the whole egg and sugar into the beating basin. Put a basin of warm water about 60 degrees below. Beat the egg by hand until the temperature of the egg liquid is about 38 degrees. Because this temperature of the whole egg is the easiest to beat.
Step2:Move the egg beater out of the warm water. Use the top-grade egg beater to beat it to the state shown in the figure. At this time, the volume of the egg is twice the original. The color of the whole egg becomes lighter. There are big bubbles on the surface.
Step3:Set the speed of the eggbeater to medium. Beat until the egg paste drops on the surface will not disappear immediately. Now start warming up the oven at 150 degrees.
Step4:Sift the flour in three times. Use a scraper to gently mix each time, and then sift the next time.
Step5:The mixture is thicker than before.
Step6:Melt butter in water and mix with milk.
Step7:First, mix a little cake paste with butter and milk. The cake paste in this step will be defoaming.
Step8:Pour the mixed butter, milk and batter back into the original batter. Make a copy of the cake evenly to the state shown in the figure.
Step9:After loading the mold.
Step10:Bake for 40 minutes at 150 ℃ in the oven. The temperature and time need to be adjusted according to the situation of the oven. It's not easy to shrink the whole egg sponge cake, but I did it for a whil
Step11:Before demoulding.
Step12:Internal organization.
Cooking tips:Once upon a time, some of the whole egg sponge cakes I baked were dry and hard, so it is suggested that the cakes should not be baked for too long. In order to prevent the whole egg from defoaming, it is suggested not to reduce the sugar content. I have tried to reduce the sugar content in the formula. If the sugar is too little, the whole egg will not be stable after being sent. In that case, when sifting in the flour, you will hear the sound of sand. That is, the bubble bursts. How to judge whether the egg paste is seriously defoaming? If the volume of the egg paste becomes small after mixing the flour, or the egg paste becomes thin, that is, the cake paste defoaming. There are skills in making delicious dishes.
