Love in My Heart
1.
Ingredients: 3 eggs, low-gluten flour, 100 g, white sugar, 85 g, water, 6 g, salad oil, 25 g, milk, 40 g
2.
Put whole eggs in the basin, add sugar and water at one time
3.
Stir a little
4.
Then put the basin into the water and heat it with stirring to make the temperature reach 40 degrees, then take it out
5.
Whisk at high speed
6.
When the egg liquid becomes milky white, use a whisk to pick up the egg liquid, and write whatever you want. If the word disappears immediately, continue to send it and observe it at any time. After the word is still clear, let it go.
7.
Then change to a low speed and continue to beat for 2 minutes, and fix the whisk on one side. At this time, the whisk does not move and the basin rotates. During this process, the large bubbles will be engulfed by the whisk, and the egg batter becomes quite delicate.
8.
Sift the flour in 2 times, touch the batter with the side of a rubber knife, pass through the center from the 2 o'clock position of the clock and then reach the 8 o'clock position, then turn up the batter at the 9 o'clock position against the side of the pot, and mix it correctly Way to make sponge cake less easy to defoam
9.
Stir the egg liquid at a constant speed, and mix all the flour evenly and no dry flour can be seen
10.
Put milk and salad oil in a container
11.
Manually stir into an emulsified state
12.
Sprinkle the emulsified milk along the surface of the rubber knife around the batter and continue to stir evenly
13.
After mixing, the batter becomes shiny, pick up the batter, the fluidity of the batter should be large and delicate.
14.
Pour the egg lake into the piping bag, squeeze it into the cake mold, lift the mold and knock on the table twice to make the surface bubbles disappear
15.
Preheat the oven at 180 degrees to 175 degrees and bake the middle and lower layers for about 15 minutes, or insert a bamboo stick into the cake body and pull it out to see if there is no egg liquid that comes out.
16.
Place the release tape after taking it out
17.
After lukewarm, carve a heart shape on the surface of the cake with a knife
18.
Put the cake back in the mold
19.
Open the quail eggs and put them in the cake
20.
Put it in the oven again, and heat the middle layer to 180 degrees for 5 minutes
21.
The egg liquid can be baked when it is solidified
Tips:
Xiaoyingzi's words:
1. The difficulty of making this cake is the sponge cake. As long as you grasp the speed and state of the whole egg, the mixing method, and the liquid pouring, the sponge cake is not easy to defoam.
2. Make a heart shape on the surface of the cake and dig it deeper, otherwise the egg liquid will flow out and affect the appearance of the finished product.
3. When mixing the egg liquid with insulated water, one is that the water temperature should not be too high about 50 degrees, and the other is to use your fingers to judge the temperature of the egg liquid. Put your fingers in the egg liquid a little higher than the temperature of the hand.
4. The temperature and time of the oven can be flexibly controlled according to your own tools. My oven [Bocui PE5386 One-degree Flying Shuttle Large-capacity Electronic Oven] has good airtightness and short baking time, which is several minutes shorter than using other brands of ovens. , So this time temperature is for reference only.
