Sponge Cake
1.
Put whole eggs in the basin, add sugar at one time and stir for a while, (don't stir) put the basin into hot water and stir under water to make the temperature reach 40 degrees, then take it out
2.
Add the water syrup of 1 to 2 and stir it thoroughly to melt the syrup
3.
Whisk at high speed, (the temperature of the egg liquid at the beginning of the beating is 36 degrees) stir at a speed of two turns per second for 5, 4 and a half minutes later, the egg liquid turns white, and the egg liquid is picked up with the whisk. Describe a の character, if the の character disappears immediately, continue to send it for 20 to 30 seconds, if the character is finished, it is clear that it has been sent
4.
Then change to a low speed and continue to beat for 2 to 3 minutes. Don’t stir the whisk. Stir on a fixed side for about 15 seconds, and continue stirring at about 30 degrees counterclockwise. At this time, the bowl is rotating. The whisk does not move. You will find that the whisk is large. The bubbles will be drawn in by the whisk, and the batter becomes quite delicate (Mr. Xiaojima calls this step to sort the bubbles)
5.
The mixture of butter and milk is melted in hot water, keeping the temperature above 40 degrees
6.
Test whether the batter is OK, insert a toothpick into the batter 1.2 cm from the inside of the batter, if the toothpick does not fall or falls slowly, it is OK
7.
Add flour in one go. The side of the rubber knife touches the batter, starting from the 2 o'clock position and passing through the center and then reaching the 8 o'clock position, and then turning the batter against the side of the basin at 9 o'clock, turning the basin counterclockwise with your left hand. 11. Stir the egg liquid evenly and quickly, the flour is almost invisible for about 30-40 times
8.
Sprinkle the melted milk and butter liquid along the rubber knife around the batter and continue stirring for about 90 to 110 times
9.
Sprinkle the melted milk and butter liquid along the rubber knife around the batter and continue stirring for about 90 to 110 times
10.
After mixing, the batter becomes shiny, pick up the batter, the flow will be a bit thinner than the original custard ~ but very shiny
11.
Pour the mold into the mold, do not put the dead batter on the scraper, tap the mold from a height of about 10 cm to the tabletop twice to make the surface bubbles disappear
12.
Bake in a 160 degree oven for 33 to 35 minutes
13.
After taking it out, drop the mold again from a height of about 15 cm to prevent the cake from shrinking. Put the cake upside down and place it on the shelf for about 5-6 minutes, and then cool it upside-down. It is better to cover it with a plastic wrap.
14.
How to brush: Do you feel a lot of this weight, right? I’m telling you~ you should brush it all on the cake body, with a few drops on it~ the bottom one should be brushed on the surface, every place should be brushed in place, the middle and the top two should be brushed both positive and negative. In short, All the sugar water must be used up, and no drop is allowed!
