Soybean Paste Sponge Cake
1.
Prepare all the ingredients, the eggs come from room temperature,
2.
Mould greased and dusted
3.
Put the eggs and fine sugar in the container, place a pot of warm water under the egg basin, do not touch the hot water against the bottom of the egg basin, beat with your hands until the fine sugar melts, add water and stir well;
4.
Remove the warm water basin and use an electric whisk to beat the egg liquid at high speed until the egg liquid is thick. Use a low speed to eliminate large bubbles until the egg liquid can draw the pattern and keep it for a while.
5.
Sift into the low powder in 2 times, cut and mix the batter evenly
6.
Whisk milk, corn oil, and soybean paste until emulsified, pour in a scoop of cake batter and mix well with milk
7.
The milk batter is poured into the custard along the spatula, and the custard is cut and mixed evenly
8.
Put the egg paste into the piping bag and squeeze it into the mold until it is eighth
9.
Put it into the preheated oven, the upper and lower pipes are 160 degrees each, the middle and lower floors, 20 minutes
10.
At that time, take out the mold and shake it on the table a few times to facilitate demoulding.
Tips:
1. The mold must be greased and dusted with powder;
2. The temperature of the oven is determined according to the temperament of the oven.
3. No water mussels can be left
