#四session Baking Contest and is Love to Eat Festival#concave Sponge Cake
1.
Mix the whipped cream and corn oil evenly, and heat it over water to warm
2.
10 grams of butter melts in water, use a brush to dip the butter to brush the mold
3.
Mix the egg liquid and fine sugar in an egg beater, heat it over water, and stir with your hands until the sugar melts.
4.
Take out the egg beater and use an electric whisk to beat the whole egg liquid until the egg head is lifted and the figure 8 is not easy to disappear
5.
Sift in 105 grams of low powder, stir with a spatula until there are no particles
6.
Pour the light cream solution and stir evenly with a spatula
7.
Sprinkle 15 grams of low powder evenly in the greased mold, and remove excess low powder by inverting.
8.
Pour the cake batter into the mold, two to eighth full, two to half and add dried cranberries
9.
Then pour the cake batter until 8 minutes full
10.
Put it into the middle layer of the preheated oven, heat up and down 160 degrees, 30 minutes
11.
After being out of the oven, it will be removed from the mold when it is cooled to warm, and it is best to eat
12.
The mold must be buttered and sprinkled with low powder, anti-sticking and easy to demould, maintain the complete shape, and the surface of the baked cake will be crispy
13.
Fillings can be added according to your preferences
14.
When sprinkling low powder, you can use the powder sieve to operate
15.
160 degrees is the measured temperature in the oven
16.
It tastes best when it is warm
Tips:
1. The mold must be buttered and sprinkled with low powder, anti-sticking and easy to demould, maintain the complete shape, and the surface of the baked cake will be crispy
2. Fillings can be added according to your preferences
3. When sprinkling low powder, you can use the powder sieve to operate
4.160 degrees is the measured temperature in the oven
