Sponge Cake

Sponge Cake

1. Cut oiled paper and spread it in a six-inch mold.

2. I boiled water in the pot and saw bubbles turn to a low fire.

3. Put the whole egg in the hot water. Dispatch at high speed.

4. Dispatch until you see the bubbles are getting more and more delicate, add water at a medium speed.

5. Add sugar all at once and disperse quickly. After the sugar melts, turn to medium speed and continue to pass.

6. Continue to beat and see that the custard is beginning to become fluffy. When it is delicate, turn to low speed. The beaten egg batter will fall very slowly when it is picked up, and the lines will not disappear easily.

7. Take a paper cup, weigh 100 grams of water, and cut off the excess along the line.

8. Peel the egg batter and put it in a container to weigh. If it is less than 24 grams, it means that it has been over-sent. Use a spatula to stir a few times and defoam a little. If it is higher than 24 grams, it means that it is not enough to pass, so continue to pass...

9. The milk and butter soften with water.

10. Sift into the low-gluten flour three times.

11. The batter can be turned in a large amount, but the force should be light.

12. Add one-third of the milk butter liquid and mix well.

13. Add the remaining side and stir evenly, about 90-110 times.

14. If the egg batter is stable, there is generally no need to worry about defoaming.

15. Pour into the mold and shake it a few times.

16. Put it in a preheated oven at 160 degrees and bake for 45 minutes.

17. Shake twice after baking to remove the heat and let cool.

Tips:

As for the egg bowls for eggs, ceramics are best used. The temperature is relatively stable.
Add low-gluten flour and stir without making a circle to avoid gluten.
Regarding the heaviness of the custard, just take the middle value and round up.