Pumpkin Nut Whole Egg Sponge Cake
1.
Whole egg with shell 255g sugar 114g low-gluten flour 160g salad oil 40g milk 60g salt 1g water and 13g pumpkin kernels
2.
Put whole eggs in the basin
3.
Add sugar and water at one time
4.
Stir evenly with a manual whisk, then put the basin into the water and heat and stir until the temperature reaches 40 degrees, then take it out
5.
Whisk the whisk at high speed until the egg liquid swells and becomes milky white
6.
Use an egg beater to pick up the egg liquid, trace a figure of eight, and pass it until it disappears and is clear.
7.
Add the flour three times,
8.
Touch the egg batter on the side with a rubber knife, and stir the egg batter evenly.
9.
The salad oil and milk are whipped with a whisk until the oil and milk are mixed and emulsified into a whole
10.
The emulsified liquid is not poured into the batter all at once, but sprinkled around the batter along with a rubber knife and mixed evenly
11.
After mixing, the batter becomes shiny, pick up the batter, the fluidity of the batter should be large and delicate.
12.
Pour into the mold, tap the mold from a height of about 10 cm to the tabletop twice to make the surface bubbles disappear
13.
Put the pumpkin seeds roasted in advance on top of the egg batter
14.
Bake in the middle of the oven at 175 degrees for 18-20 minutes
15.
After taking it out, the mold can be demolded by upside-down
16.
Bake it on the net and let it cool
Tips:
Xiaoyingzi's words:
1. Be sure to add the flour in batches, otherwise it will cause trouble for mixing
2. The state of the whole egg beating the egg lake is very important. It must be good if the batter does not disappear within a short time after dripping.
3. The method of mixing must remember to dip the bottom and mix like a stir-fry, do not stir in circles
