Bread Machine Sponge Cake

Bread Machine Sponge Cake

1. Heat the butter and milk in water. After the butter is completely melted, mix the two evenly and keep warm for later use.

2. Take a deep egg beater, put in the whole egg liquid, fine sugar and water syrup, sit on the warm water, and use an electric whisk to beat at high speed until the egg liquid becomes thick and whitish. The egg liquid brought out by the egg head can draw a clear "8" on the batter, and it will not disappear immediately.

3. Sift the low-gluten flour twice in advance and pour it into the egg batter.

4. Turn the egg beater counterclockwise while turning it, and turn it about 35-40 times. It is fine if the dry powder is not visible.

5. Take a tablespoon of the batter and mix it with the butter and milk liquid.

6. Follow the silicone knife and pour it back into the egg beater. Use the same technique and continue to mix evenly.

7. The batter was poured into a bread bucket lined with greased paper.

8. Put it in the preheated bread machine and bake for about 40 minutes. After the cake is baked, take out the bread bucket, shake it a few times to dissipate the heat, carry the silicone oil paper, take the cake out of the bread bucket, place it on the cooling net to cool, and then tear off the silicone oil paper after it is completely cold.