Why do sponge cakes be baked on oiled paper?

The reason for heating through water is probably because your eggs are taken out of the refrigerator, and the temperature is too low to be beaten;

The temperature of water heating can not be too high, too high, the eggs will solidify, I estimate that it is about 50 degrees, I generally do not heat through water, I take out the eggs in advance, at room temperature, let it for an hour or two, it doesn't matter;

I don't do chiffon and don't know the sugar content; However, the amount of sugar in the general formula can still be reduced, and I often reduce sugar;

But don't lose too much, sugar has an effect on the structure, too little sugar and your cake will have problems.

Lose 1 to 4, probably not a problem, you try it.

It is more difficult to beat the whole eggs, so you must make sure to beat them all; I usually divide the eggs and beat them;

As for adding flour in two parts, I don't understand either, I add it all at once;

As for the last one, take a small amount of batter and oil and fresh milk and mix well, one is to minimize defoaming (adding oil and water will cause the cake batter to foam), and the other is to ensure that the cake batter is really mixed well (the oil and water cannot be mixed well because the specific gravity can easily sink to the bottom).

Mainly for the sake of good cake.

Because the texture of the sponge cake is very soft, and the sponge cake is generally the basic cake base, often used to make other pastries, if you bake directly on the baking sheet, the result is that there is no way to remove the sponge cake completely, then your other operations can not be carried out, and a piece of oil paper can perfectly take out the sponge cake completely, you can take a look, can help you answer questions.

Tinfoil. The oil paper used to make cakes is resistant to high temperatures, and tin foil will also achieve this effect, or you can directly brush a layer of cooking oil on the baking sheet, or you can replace the oil paper to have a certain effect. A cake roll is a type of pastry.

The main materials are flour, eggs, cream, milk, etc., and the auxiliary materials are sugar, white vinegar, etc. The cake roll is very light and contains plenty of vegetable oil and eggs, so the texture is very moist and lofty, which is suitable for cakes that need to be refrigerated.

Oil paper is a kind of processed paper made of tougher base paper, coated with tung oil or other dry oil, which has folding resistance and waterproof performance, and good water absorption, no reflection, and no slippage. In the field of construction, it is mainly used for moisture and waterproofing. A type of processed paper.

It is made of tough base paper, coated with tung oil or other dry oil. It has folding resistance and waterproof performance. It is used for making umbrellas, pasting windows or for various waterproof and moisture-proof packaging.

It is also used for medical use. For example, when a patient with a bone injury is medicated, the medicine should be smeared with oiled paper and pasted on the affected area.

It is better than the water absorption of ordinary paper and is not easy to break.

Line the inside of the baking tray with greaseproof paper at a height that exceeds the height of the rim of the baking sheet.

Brush with a layer of salad oil, and sift a layer of thin flour, 100 successfully.

Use a baking tray of ***, 2292427347.

4 6 step by step reading.

Prepare the materials. The flour needs to be sifted, the egg white yolk is separated, and the basin containing the egg white should be oil-free and water-free, and it is best to use a stainless steel basin.

2 6 When the egg white is beaten with a whisk until it is in the shape of a fisheye bubble, add 1 3 caster sugar and continue to whip until the egg white begins to thicken and is coarser foam, then add 1 3 sugar and continue to whip, until the egg white is thicker and the surface is textured, add the remaining 1 3 sugar and continue to beat for a while, when the whisk is lifted, the egg white can pull out the curved sharp corners, indicating that it has reached the level of wet foaming. When the whisk is lifted, the egg white can pull out a short, upright sharp corner, indicating that it has reached a dry foaming state and can stop whipping.

Long Figure 3 6 Gently beat the egg yolk with a whisk. Add the salad oil, milk and lemon juice and stir well. Add the sifted flour and mix gently with a rubber spatula. Do not stir excessively to avoid gluten of the flour.

Long Figure 4 6 1 3 egg whites into the egg yolk paste, gently stir well with a rubber spatula (stir from the bottom to the top, do not stir in circles, so as not to defoam the egg whites). Once well combined, pour all the egg yolk paste into a bowl with egg whites. This is the cake batter after mixing.

Long Figure 5 6 into the oven, 150 degrees, about 1 hour and 10 minutes can be. The baked cake is removed from the oven and immediately upside down on the cooling rack until cooled.

Long Figure 6 6 Then, remove the mold, cut into pieces and eat, and can also be used to make decorated cakes.

Hello, here's how to make matcha sponge cake in the oven:

Ingredients: 150 grams of cake flour, 4 eggs, 160 grams of sugar, 80 grams of milk, 80 grams of blending oil, 5 grams of matcha powder, 5 grams of baking powder, gram of tartar powder, 2 grams of salt, appropriate amount of frosting.

Method: 1. Separate the egg yolk and egg white.

2. Put milk, salt, blending oil and 60 grams of sugar in a basin with egg yolk and stir well.

3. Sift in low-gluten powder, matcha powder, and baking powder.

4. Stir well into a particle-free batter.

5. Beat the egg whites until coarse bubbles.

6. Add the remaining 100 grams of sugar and tartar powder and beat until the tip of the whisk does not sag.

7. Dig out the egg whites in three times and mix well with the batter.

8. Pour it into the cake mold, and then pick up the mold and knock it on the table to vibrate the gas.

9. Put it in the second layer of the preheated 180 degree oven and bake for 35-40 minutes.

10. After taking it out, turn the cake upside down and take off the film after cooling.

11. Take a blank piece of paper and cut out your favorite pattern.

12. Cut the cake into pieces of your favorite shape.

13. Spread the paper mold with the cut pattern on the cut cake and sift the frosting.

14. After removing the paper mold, it can be served on a plate.

Before baking, you should identify whether the cake is ripe or not, such as observing the color of the surface of the cake to judge the degree of doneness. Gently press on the cake with your hand, and it can be restored after letting go, indicating that it has been baked, and if it cannot be restored, it means that it has not been baked. There is also a more direct way, which is to insert a thin bamboo skewer into the center of the cake, and then pull it out, if the bamboo skewer is very smooth and there is no egg batter, it means that the cake is fully cooked; If there is egg batter sticky on the bamboo skewers, it means that the cake is not cooked.

If it is not cooked thoroughly, continue to bake until it is done.

If you check that the cake is fully cooked, you can take it out of the oven, take it out of the mold, turn the sponge cake over immediately, place it on the cake stand, make it face down, let it cool through, and then wrap it. There are two methods of cake cooling, one is natural cooling, the moving of products should be reduced when cooling, a certain distance should be kept between products, and products should not be stacked. The other is air cooling, which should not be blown directly when blowing to prevent crusting on the surface of the product.

To maintain the freshness of the product, keep the cake in the refrigerator at 2 -10 °C.