1. Prepare all the materials
2. Add sugar and water syrup to the whole egg, put the pot in the hot water and stir in the water until the temperature reaches 40 degrees, then take it out
3. Send it until the figure of eight does not disappear easily, or insert a toothpick into the egg batter 1.2 cm, if the toothpick does not fall or falls slowly, it will be OK
4. Sift in low-gluten flour
5. Stir the egg liquid evenly and quickly, and the flour is almost invisible for about 30-40 times
6. After the milk and butter are mixed with insulated water to melt into a liquid, pour it into the batter along with a silicone knife. After stirring evenly, the batter becomes shiny. Pick up the batter and it will flow faster and thinner than the original custard ~ but very Shiny
7. Put the cake paste into a piping bag and squeeze it into a paper cup until it is 8-9 minutes full (this recipe just makes 12 continuous molds)
8. Bake in a 160-degree oven for 30 to 35 minutes (according to your own oven temperament)
Tips:Moisture is to ensure the moist texture of the sponge cake. If there is no moistness, honey can be used instead to sift into low-gluten flour. If you hear a rustle during the mixing process, it means that your sponge has failed.
