Sponge Cake, a classic cake that goes hand in hand with Hurricane Cake, is often used as an embryo for other cream cakes and mousse cakes. It is also delicious and tastes fluffy and soft. As a baking lover, this basic and relatively simple hurricane cake, how can you not try it? Sponge cake and hurricane cake are produced in a similar process. The difference is that the sponge cake is made by whole egg, that is, the egg yolk and the egg white are mixed together and then sent, and the hurricane cake is sent by the egg, that is, the egg white and the egg yolk are sent separately. Mix together. In fact, the hurricane cake was improved from the sponge cake, and the hurricane was softer and more detailed. Today's Fangzi has done my best, can't write more details, and also mentioned the reasons behind some operational details, I hope to help everyone. Difficulty level: ★ ★ ☆ ☆ ☆ Preparation time: 25 minutes Baking time: 25 minutes
First break up the eggs, add sugar and stir, heat to 36 degrees with water, and basically do not bring the egg liquid when lifting the eggbeater, you can stop heating and start to send.r(The principle of firing is to pump air into the egg liquid to form fine bubbles, which will make the egg liquid bulky. Heating can make the egg liquid lose its viscosity, improve fluidity, and make the air more easily whipped.)
Use eggbeater to send egg liquid at high speed.
When the egg liquid volume no longer continues to expand, thicken, and the color turns yellowish, it is changed to medium speed.
When the color turns white, the surface can be changed to a low speed when the pattern is temporarily held. When the scraper is picked up, the egg will fall down like a satin, and the hair will be finished.r(The best condition of the bubbles in the good egg liquid is small and uniform, so it is not easy to be destroyed in the following production process. The smaller the bubbles, the less likely to collapse, and the fine and dense taste can be baked. High-speed firing is to quickly increase the amount of bubbles, expand the volume, and then reduce the speed of the egg beater in order to differentiate large bubbles, and send them into even and detailed small bubbles.)
Add the low-gluten flour to the egg mixture, stir it with the spatula from the bottom, and then mix it until the powder disappears. Then mix it for a few times. Do not over-mix.r(About about 40 times of mixing. Excessive agitation will destroy the bubbles in the egg liquid, making the expansion of the sponge cake worse.)
Heat the melted butter to 60 degrees and pour it over the scraper on the batter surface to allow the butter to slide evenly over the batter surface. Also mix in the way of mixing until the oil has disappeared, then mix and mix several times, also do not over-mix.r(About about 30 times of mixing. Excessive agitation will cause the grease of the butter to destroy the bubbles, causing the sponge cake to expand insufficiently after baking.)
Put the oil paper on the bottom of the 8-inch round mold, pour the batter from the height of 10 cm away from the mold, and lift the mold a few times to make the surface flat and shake out the large bubbles.
Preheat the oven at 180 degrees and bake in the middle of the oven for about 25 minutes. After the furnace is released, the mold is knocked at a height of 10 cm from the workbench. After the mold is released, the sponge cake is buckled on the grid to cool.r(If you have the condition, you can get 180 degrees on fire and 150 degrees under fire, the effect is better. The buckle is to discharge the steam inside the sponge cake to avoid the collapse of the cake. The buckle is to make the texture of the sponge cake even. Consistent, there will be no bottom dense and soft surface.)
For more detailed steps, please see the blog: http://blog.sina.com.cn/s/blog_9bc1c55e0101ey76.html