Friday, 27 November 2015
Wow! Vanilla Sponge Cake
4 whole eggs, caster sugar 206 grams, 4 grams of salt, 140 grams of low-gluten flour, salad oil 30 grams, 30 grams of milkpractice1. Place the beaten egg into the bowl. Step 1 while stirring the material, while added fine sugar and salt and stir well. After the way with water heating, the material is heated to about 40 ℃ away from the fire.
2. Fast pass with a hand mixer, beat the eggs until the volume becomes burnt to 1 times larger. The hand blender slow down, and then continue stirring until the eggs become thick like burnt. Egg burnt hand test, when rendering flow like burnt egg, can be lowered to about 2 to 3 cm.
3. sifted flour into the egg burnt Step 2. A brisk pace with a spatula to stir until flour particles not see so far.
4. Remove 1/3 Step 8 faces burnt, with salad and mix well. The two face burnt mixing evenly. Add milk and continue stirring evenly, you can complete the sponge cake surface burnt.
5. Pour the appropriate amount of surface burnt 8-inch pan, approximately 6~7% full weight can be. Gently tap the pan, so that the surface burnt in the release of excess gas.
6. Place in the oven 180 ℃, the baking for about 35 minutes to remove the buckle mold.
The proportion of eggs and flour sponge cake is how much?
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Sponge cake recipe. At a ratio of 3 kg of flour, the specific formula to how, how much the oven temperature to?
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Vanilla chiffon cake
Recipes IntroductionTemperature: 170 ℃ ╱ time: 25 minutesServings: 1material
100 grams of low-gluten flour, 1/2 tsp baking powder, egg yolk 60 grams, 60 grams of granulated sugar, 1/2 tsp salt, salad oil 30 grams, 50 grams of milk, a little vanilla, a little lemon juice, 120 grams of protein fine sugar 65 gramspractice
1. Place the flour and baking powder sifted together, on the one hand not bulky texture powder agglomeration and filter out impurities, can also make the material mixed evenly, the egg yolk and protein separated into two building clean and free of oil and water The round container, it is easy to pass.
2. All material (1) are placed into the container egg yolk with a whisk to stir, but not stirring too long, so as not to affect the flour to produce finished tissue tendons, stirring until finally, face burnt should exhibit there is a smooth flow of non-granular.
3. The protein squeeze a few drops of fresh lemon juice, acidic protein can easily pass blistering, mix with a whisk to beat until thick foam from the addition of one third of the amount of fine sugar, beat until the protein mix to the bubble meticulous, and then twice to join the rest of the sugar, and beat until soft peaks continuous mix, this time with a whisk burnt fish for protein, tip drops still hanging.
4. Make a chiffon cake, protein mix need to continue to fight to dry foam, which is picked up with a whisk protein burnt tip will stand without hanging.
5. Stir well yolk previously burnt into the surface of the protein to lay burnt in, and use a rubber spatula to mix and mix well, gentle movements need fast, so protein foaming, totally burnt face mix should be rendered uniform fine foam status.
6. The surface can be burnt into the model into the prepared baking oven, remember the model does not greased, faces burnt in baking attached to the wall expansion, must be upside down in the cold after the cake baked rack, so the cake cold contraction.
7. After the cake has cooled completely, you can use both hands quickly Gently press down along the edge of the cake model body, make and model from the cake after cake edges are detached from the bottom to remove the cake along with model chassis together, and finally hands pushed by a central body to the edge of the cake, the cake from the model so that the bottom chassis, complete stripping action.