How can there be egg yolk particles when beating sponge cakes

Sponge cake egg yolk granules.

Material. 4 eggs, 100 grams of caster sugar, 1 4 tsp salt, 100 grams of cake flour, 15 grams of milk, 15 grams of salad oil.

Method. 1.Put the whole egg and salt in a round-bottomed container, add all the caster sugar, take a steel basin with water, put the container containing the ingredients (1) on it and heat it with water, and stir while heating, about 40 before removing from the heat.

2.Use an electric whisk to continue to mix until the foam is smooth and even, and finally mix a little to make the foam more fine and uniform, scoop up the flow with a whisk, after the whole egg is beaten, then sieve the low-gluten flour into the container, and quickly mix the flour and the egg pot with a rubber spatula to take it up from the bottom to the top, until the flour and the egg pot are completely uniform, that is, it becomes smooth and granular.

3.In order to prevent the dough from foaming, mix the milk with the salad oil, mix a little dough with it to make the consistency similar, pour the ingredients back and mix with the rest of the dough and mix well. Pour the mixed dough into the ungreased mold and bake it in the preheated oven.

4.When baking is nearing completion, the cake will shrink slightly, indicating that the dough is about to be baked. The cake must be turned upside down and cooled immediately after baking to prevent the cake from shrinking when it is cold.

Once the cake has cooled completely, you can use your hands to quickly press down on the edge of the model to detach the cake from the model.

5.Once the surrounding cake is detached, the cake can be removed from the bottom up along with the model chassis. Finally, both hands are pushed from the edge of the cake body to the **, so that the bottom of the cake is separated from the model chassis, that is, the demoulding action is completed.

One may be that your flour is not filtered, and the flour used to make cakes often chooses low-gluten flour, which should be fine and soft;

The second may be that your eggs are not fresh, fresh eggs are the most important condition for making sponge cakes, because fresh eggs colloidal solution has a high consistency, can inject gas, and keep the gas performance stable; Eggs that have been stored for a long time should not be used to make cakes.

Third, it may be that you do not choose sucrose, and the sugar used to make cakes often chooses sucrose, and it is better to have fine particles and white colors, such as white sugar or powdered sugar. If the particles are large, it is often not easy to dissolve when the mixing time is short, which can easily lead to the loss of cake quality.

The production process is not well stirred.

After the flour and baking powder are mixed, it should be stirred with a whisk to eliminate the flour particles.

The cake batter is not stirred evenly during the making process.

It is best to sift the flour twice!

It may seem like a small detail, but the process is important.

The ingredients are not stirred evenly enough during production.