12 Original Koshima Sponge Cake Blueberry Pop Cake

Name: 12 Original Koshima Sponge Cake Blueberry Pop Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 132g Low powder; 5 to 6 Egg in shell; 8g honey; 100g White sugar; 34g butter; 56g Pure milk; Some Frozen blueberries

by Memorial trip

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

This recipe is Xiaojima’s sponge cake. I reduced a little bit of sugar. I can’t reduce it any more. The sugar is moisturizing. If you reduce it too much, it will be dry. If you make it well, the amount of sugar will not be very sweet.

Sponge cake ingredients: 132g low-gluten flour, 260g eggs (5-6 small and medium-sized eggs in shell), 8g honey/water syrup, 100g white sugar, 34g butter, 56g pure milk, appropriate amount of frozen blueberries"

Ingredients

132g Low Powder
5 to 6 Egg In Shell
8g Honey
100g White Sugar

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34g Butter

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56g Pure Milk
Some Frozen Blueberries

12 Original Koshima Sponge Cake Blueberry Pop Cake

1. Prepare materials

2. Mix milk + honey + butter evenly and put it in warm water above 40 degrees to keep in water

3. 6 whole eggs add white sugar at one time

4. Beat the whole egg with 100 degree hot water in the egg bowl until the character does not disappear, and it is thick and fluffy. The egg head can stir up a lump and it is not easy to shed.

5. Sort the bubbles at low speed, move slowly one by one to knock out the big bubbles, and the final batter is very delicate and shiny.

6. Sift in the low powder twice, until the batter is fully mixed, and then sift a second time

7. Sift in the low powder twice, until the batter is fully mixed, and then sift a second time

8. Pour the batter into 12 even molds for 9-10 minutes, and put a few frozen blueberries on

9. Preheat the oven at 170°C and bake for about 30 minutes, depending on the oven

10. carry out

11. carry out

Tips:
Tips:
1. The baking temperature and time are adjusted according to the actual situation of each oven
2. If the batter you make is very smooth and flows down quickly, then your batter may defoam.
3. The recipe is from Xiaojima, but I have reduced the sugar. The sweetness of Japanese sugar will be lower than that of domestic ones. So I reduced the sugar according to the actual situation. I personally do not recommend reducing it again, as it will affect the stability of the egg beaten. of.
4. If you want to make the finished product taste more moist, you can also apply it with sherbet. The method is 18g white sugar + 55g water, boil and cool, add 13g liqueur and spread it on the cake body until it is completely absorbed