How to make a sponge cake, how to make a sponge cake

Rice cooker cake I want to make chiffon cake, I am afraid of being mad, I think about it for an afternoon, and I decide to make a sponge cake with a high success rate, and it is not bad to see the finished product!

How to make sponge cake.

Cake flour 53 grams.

Lemon juice 5 drops.

Milk 50 grams.

Corn oil 40 grams.

Salt 1 gram. 40 grams of caster sugar.

Q: Hello, how many ingredients do you need for a baking sheet?

1.First of all, let's prepare, sift the cake flour and set aside, separate the 3 eggs from the yellow and white, beat a whole egg in the bowl with the egg yolk, and put the egg whites in the refrigerator for 5 minutes.

2.Put a grid rack on a baking tray filled with water, place it on the lowest level of the oven, the water depth is centimeters, you don't need too much, and preheat the oven at 150 degrees.

3.To prepare the mold, I used a square live bottom mold with a side length of 18 cm, wrapped it in tin foil on the outside of the mold to avoid water vapor, and laid the mold inside.

4.Add milk to the egg yolks, stir well, and set aside (3 egg yolks and 1 whole egg).

5.Put the corn oil into a small basin, heat it to 65 degrees in hot water, add the sifted low-gluten flour immediately after taking it out of the hot water, stir it quickly, the stirring method is not limited, as long as you use the most convenient method to stir it quickly.

6.Touch the temperature of the basin with your hands, add a small amount of the previously mixed egg milk liquid many times after it is not hot, stir while adding, and finally get a smooth, delicate, particle-free batter, and put it aside for later use.

7.To process the egg whites, take out the frozen egg whites from the refrigerator, there is a thin circle of ice slag on the edge for the best state, add lemon juice, the electric whisk is turned on at high speed until there is a coarse fisheye bubble, stop, add one-third of the caster sugar, continue to turn on the electric whisk at high speed and beat until the foam becomes smaller, the whisk passes through the shallow lines, add the remaining one-third of the caster sugar, turn on the electric whisk at medium speed and beat until the lines are clear, there is resistance, add all the remaining caster sugar, Medium speed to wet dry state, the state is as shown in the picture, there is a little bend at the front end of the scream, not straight, very hard sharp angle.

8.Judging by the meringue in the basin, the whipped meringue is delicate and shiny, and the sharp corners are not very hard corners, and they are a little curved, which is the best state.

9.Take one-third of the meringue and mix it with the egg yolk paste evenly, and stir it until it is roughly even.

10.Pour all the mixed batter into the remaining meringue, or mix well with the method of cutting and mixing, and the scraper should be close to the bottom of the basin every time, so as to reduce the number of times you mix each time, thereby reducing defoaming and increasing the probability of success.

11.Pour the finished cake batter into the mold from a height of 15 cm from the mold, shake the mold a few times, shake out large bubbles, and the uneven surface can be smoothed with a scraper.

13.After baking, the mold is dropped from a height of 15 cm from the tabletop, shaken 3 times, shake out the hot gas, lift the oil paper and put the cake on the grid rack to cool.

The above is how to make it, I hope the answer is useful to you, if you are satisfied, please give me a like, thank you, I wish you a happy life.

Thank you for your question! [Agree] [Agree] [Agree].

First of all, it is the whole egg beating. Whipping whole eggs takes longer than whisking egg whites, and the right temperature will make whole eggs easier to whip. For example, when the ambient temperature is low, it needs to be heated and whipped in water (whole eggs are most likely to be successfully whipped at a temperature of about 40 degrees).

This is because the oil contained in the egg yolk inhibits the foaming properties of the egg whites, so heating the egg with water can reduce the surface tension of the egg and make it easier to whip the whole egg. And in the summer when the temperature is high, you don't need to do this, you just need to take the eggs out of the refrigerator in advance and warm them up.

Secondly, there is the method of mixing the batter. Remember not to make circles, be sure to stir from the bottom up, otherwise it will be easy to defoam. In addition, it is necessary to add powder three to four times, because it is difficult to mix well when you put it in one time.

Finally, there's the baking time. Sponge cake is not suitable for baking for too long, according to the size of the cake to choose, generally about 20 minutes, too long may cause the taste of the cake to dry.

The tools used

Electric whisk, egg beater (slightly larger), kitchen scale, rubber spatula, flour sieve, cupcake tin, cake pan.

Ingredients:

Five eggs (the egg I used was small, weighed it, a total of about 210 grams), 130 grams of cake flour, 100 grams of white yarn sugar, and 40 grams of corn oil (or butter).

How to make it

Step 1: Prepare the ingredients.

Step 2: Preparation, sift the flour in advance and set aside.

Step 3: Prepare the cake trays one by one into the baking tray.

Step 4: Crack the eggs into the basin and pour the white gauze sugar into the basin all at once.

Step 5: Start whipping at high speed with an electric whisk. As time passes, the color of the egg will become lighter and lighter, and the texture will become thicker and thicker. (This is what it looks like to play for five minutes).

Step 6: Beat until the whisk is lifted, and the texture of the dripping egg batter will not disappear immediately. (The whole journey takes more than ten minutes).

Step 7: Pour the flour into the custard in three portions. Every time you pour it, mix it well from bottom to top. Also, at this time, it is best to preheat the oven. Heat at 180 degrees for 10 minutes.

Step 8: Pour the corn oil into the batter. At this time, you should be more careful and careful to stir, do not ask for fast, do not draw circles.

Step 9: Pour the cake batter into the mold and fill it for seven minutes.

Step 10: Put the whole plate of cake in the oven and bake at 180 degrees for 15 minutes.

Tips

1. The amount of white yarn sugar in this formula is large. If you mind, you can reduce it a little, but not too much. Because the amount of sugar is related to whether the whole egg is easy to whip, and also related to whether the whipped egg bubbles are stable.

2. Corn oil is added to the cake because corn oil has no special taste and will not affect the cake. If you want to add butter, melt the butter before putting it.

3. The amount in this recipe is a total of 12 cupcakes with a diameter of 7 cm.

1. Stirring of slurry: There are many stirring methods for sponge cakes, and the most master nowadays uses the step-by-step method, which is first introduced in detail as follows: first stir eggs, sugar and salt (you can also add some water in advance) until the sugar is dissolved, then add flour (baking powder, cocoa powder) and cake oil to continue to mix well, and then change to fast beating until it is fully started, then change to medium speed to add water and mix well, and finally add oil and mix slowly.

2. Plate (mold): first pad the baking tray (mold) with paper or brush with oil, and then pour in the slurry, which is required to be flat and angled. At this time, you can decorate it if you need to.

3. Baking: The oven needs to be preheated in advance, generally with medium and upper heat (between 180-230 on the upper fire, and between 150-190 on the lower fire), baking for about 20-25 minutes (depending on the thickness of the cake and whether there is a mold), and baked after cooking. 4. Cool and frozen decoration:

It is best to buckle it out immediately after baking to prevent shrinkage, especially for mold cakes, if the sponge roll is slightly cool, it should be rolled up with cream or jam.

1.Crack the eggs into a basin, add the sugar, and sit in the basin in warm water until they cannot flow freely.

2.Sift in the low powder twice and stir quickly to combine.

3.Pour in 30g of oil and stir again.

4.Preheat the oven to 180 degrees, brush the molds with oil, and pour the batter to 8 minutes full.

5.The mold is sent to the oven, 180 degrees, medium layer, and demolded after about 20 minutes of baking.

In this way, the sponge cake does not collapse or crack, it is delicate and soft, and it melts in the mouth and is very delicious.

Sponge cake preparation: 1Add an appropriate amount of water to the pot, bring to a boil, and take out the eggs, which must be warmed up before use.

2.While the water in the pot is heated, place the basin on top and slowly stir the egg mixture until it is evenly heated. 3.

Then you can move it to the kitchen machine, add half of the sugar and stir first, then add the remaining sugar again and stir well. 4.Then put the butter in the milk and microwave it for a while to soften it, and sift the low flour.

5.Pour the bowl of butter and milk into the kitchen machine and blend at high speed for 5 minutes, and after another 5 minutes, check the state of the cake batter, if the sticky paste does not drip, then it is stirred. 6.

Divide the cake batter into two portions. Pour the low flour into the cake batter, stir well with a whisk, and then flip and stir with a spatula. 7.

Then pour in the egg mixture, stir well, put it in the mold, and skim off the foam. 8.Preheat the oven to 150 degrees, bake for 40 minutes, cool after baking, two hours, cool with a knife, and finally you can taste.

Heat the olive oil, add the cake flour and stir well, 4 eggs, the yolk and egg white are separated, add milk to the egg yolk, add slowly in 3 parts! Add the cooled oil noodles to the egg yolk and stir well! Add caster sugar to the egg whites and beat with a whisk!

Add the whipped egg whites to the previously stirred egg yolk paste! Put it in the cake mold, shake out the bubbles, put it in the oven, adjust the temperature to 150 degrees, and it's good to go for 30 minutes.

Sponge cake.

Ingredients: 4 eggs and 50 grams of cake flour.

50 grams of milk 40 grams of corn oil.

40 grams of caster sugar.

Excipients: 2 drops of white vinegar and 1 gram of refined salt.

Sponge cake preparation steps

1.Sift the cake flour and set aside, 2Take three eggs, separate the whites from the yolks, and mix the three yolks with a whole egg, 3Whip into egg yolk liquid, 4Mix with milk again, 5Stir well with chopsticks, 6Pour the corn oil into the milk pot, heat until lines appear, turn off the heat, and let it dry for a while, 7Add the sifted cake flour and stir quickly to form a hot dough, 8Continue stirring until smooth and let cool slightly, 9Pour the blanched dough into the egg yolk liquid, add salt, 10Mix with a whisk to form a flowable, thin paste egg yolk batter, 11Add 2 drops of white vinegar to the egg white, and use an electric whisk to beat the fisheye bubble at low speed, 12Add 1 3 caster sugar to the egg whites, 13Beat until the egg white paste bubbles become fine, then add the remaining 2 to 3 caster sugar, add to the egg whites, 14Beat to the extent of wet foaming, lift the whisk, the egg white is erect but the tip of the tip is slightly drooping, do not beat until dry, otherwise it will be difficult to stir with the egg yolk liquid, 15Put the whipped egg whites, take 1 3 into the egg yolk batter, 16Mix evenly from the bottom with a spatula, be careful not to stir in a circle, otherwise it will easily lead to defoaming of the beaten egg whites, 17Pour the egg yolk paste back into the egg whites, 18Stir well in the same technique until the egg whites and egg yolk paste are well mixed and become a cake batter, 19Pour the mixed cake batter into the non-stick mold, shake it a few times, shake off the big bubbles, 20Preheat the oven at 170 degrees, bake with water bath, put the mold with the cake batter on a baking tray with hot water, 170 degrees, up and down, bake for 10 minutes, then turn to 150 degrees, up and down, and bake for 40 minutes. After baking, use a toothpick to pierce the cake, and when the toothpick is removed, there is no residue on it, indicating that the cake is fully cooked.

Immediately after baking, it is turned upside down on the baking net, cooled and demolded, and cut into pieces to taste.

Ingredients: Sponge cake base ingredients: 3 fresh eggs (180g), 90g sugar, 90g flour, 40g butter, 1 4 tsp vanilla extract.

Ingredients: 400ml cup of liquid whipped cream, 3 tablespoons of sugar, 1 tablespoon of foreign wine (rum), 1-2 teaspoons of milk, some fruits.

Liquor syrup: 50g of sugar + 100g of hot water + 1 teaspoon of rum (wait for the sugar and hot water to cool completely, then add the wine, otherwise the alcohol will volatilize).

Production Steps:1Beat the egg yolk and add half a amount of granulated sugar and stir well, 2Beat the egg whites and add the remaining granulated sugar (in 3 batches) and beat evenly each time. Hit until neutral foaming, even if the pot is turned upside down, the egg whites will not fall down.

3.Add (2) of 1 4 to (1) and stir well with a whisk.

4.Pour (3) into the remaining egg whites and stir with a rubber spatula until you can't see the white lines (egg whites).

5.Add the sifted cake flour and corn flour to (4) in 2 batches and stir with a rubber spatula until the powder is not visible.

6.Pour the batter into a mold lined with baking paper and gently pause on the table to remove air bubbles. Bake for 40 minutes, at 175 degrees, taking care to bake and place the baking tray in the middle of the oven, or in the lower middle of the oven, if the oven fire is above.

7.After baking the cake, pierce the bamboo skewer into the cake**, if it is not stained with any ingredients, it is baked.

8.Place the cake on a chillor and let it cool.

9.Once the cake has cooled, cut off the top and bottom of the cake and cut it into 3 slices.

10.Peel and slice the kiwi fruit and place it on a paper towel.

11.Whip the whipped cream with granulated sugar, then add the wine and stir well.

12.Use a thin slice of cake as the base, brush with wine-flavored syrup, then spread a thin layer of whipped cream and serve with kiwi.

13.Then spread a layer of whipped cream and repeat steps (13 & 14). Finally, the cake is smeared with whipped cream, and then you can decorate the cake as you like.