Sponge Cake Soft Like A Cloud
1.
Prepare the ingredients, melt the butter and milk through hot water to keep the temperature at about 60 degrees, sift the flour and set aside
2.
Beat all the eggs into the basin, put in fine sugar, and use an electric whisk to beat at high speed
3.
Beat until thick foam, add water syrup, continue to beat at high speed
4.
When the egg swells and turns white, lift up the whisk and draw a figure of eight. It disappears slowly, indicating that the egg has been beaten. If it disappears quickly, continue to beat it.
5.
The sieved low powder is added at one time
6.
Use a manual whisk to draw from 2 o'clock to 8 o'clock, lift it on the edge of the basin, and continue from 2 o'clock to 8 o'clock, lift the whisk to the edge of the basin, and repeat this action until the dry powder disappears.
7.
Use a silicone knife to block the edge of the basin, pour the melted butter and milk on the silicone knife to flow down, and quickly cut and mix
8.
The stirred batter is shiny
9.
Pour into the mold, draw a few circles on the surface with a toothpick to remove the big bubbles
10.
Put it in the preheated oven 160 degrees, 40 minutes
11.
After baking, put it on the cold shelf and release it from the mold
Tips:
This recipe uses a 6-inch mold. The speed must be fast throughout the process. The materials must be prepared first. The flour must be sieved first. The butter and milk must be melted in advance. The temperature of the oven must be set according to the usual temperature of the oven. Say
