Sponge Cup Cake

Name: Sponge Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces (65g) Shell eggs; 80-90g Low-gluten flour; 20g (or milk) Cold water; 20g Corn oil; 60-90g Caster sugar

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

A few days ago, I posted an article about sponge cake. I asked myself where is the key to the success of sponge cake. I want to say this, the key point is the blowing of the batter, and the key point that determines the state of blowing is the temperature. When making chiffon cakes, we pay attention to keeping the eggs in the refrigerator, so that the egg white paste will be firmer and more stable, but the whole egg whipped sponge cake, not only can't put the eggs in the refrigerator, but also warm the egg liquid. There is oil in the yolk, which will affect the speed and degree of whisking. It is easier to sit in a hot water basin.
The egg-beating basin sits in hot water. The temperature of the hot water can be from 40-60 degrees. Because it is separated from the basin, the heat conduction into the basin is not so high. After the egg liquid is completely beaten, the temperature can be kept at 40 degrees is perfect. But it does not mean that the temperature is just right to ensure no defoaming, because there is another key point, that is, whether the egg liquid is in a stable state.
In the early stage of whisking the egg liquid, it has been whisked at a high speed, and there will be a large number of large bubbles in the egg liquid. If the whisking is ended early in order to pursue 40 degrees, the large bubbles in the egg liquid will disappear by itself, but also because The stirring breaks faster. So it takes two minutes to slowly blow the egg liquid at a low speed until the big bubbles inside have completely disappeared and the egg liquid becomes delicate and shiny. "

Ingredients

3 pieces (65g) Shell Eggs
80-90g Low-gluten Flour
20g (or milk) Cold Water
20g Corn Oil
60-90g Caster Sugar

Sponge Cup Cake

1. Prepare the ingredients: Weigh and sift low-gluten flour, corn oil can be replaced with the same amount of soybean oil, cold water can be replaced with milk, corn oil and cold water can be placed in the same cup, fine sugar can be soft white sugar;

2. Put 3 eggs in a clean egg-beating bowl. The egg-beating bowl sits in a hot water basin of 40-60 degrees to make it easier to beat; a cloth is placed on the bottom of the pot so that the pot will not move when beating. Protect the countertop;

3. Use an electric whisk to disperse the egg liquid and pour all the soft white sugar. First, beat at high speed. When the volume expands significantly and the color becomes lighter, turn to low speed to reduce bubbles in the egg batter; turn off the whisk while lifting Get up, draw a figure of eight on the custard, and the trace will not disappear for 10 seconds; you can pass it at a low speed for another minute to make the custard more delicate;

4. Use a thermometer to measure the temperature of the custard, 41 degrees Celsius, the temperature is appropriate, and the state of the custard is relatively stable;

5. At this time, the oven begins to preheat, and the upper and lower fire is 150 degrees; then continue to make the cake batter: Sift the flour into the egg batter, you can sieve in one time and mix well, or you can sift in twice, mix well and then sift Leftover flour

6. Stir evenly, be careful not to make a circle to prevent defoaming. It is fine when there is no dry powder; mix the corn oil and milk with a manual whisk until there is no oil and water separation, and pour it into the egg batter along the edge of the bowl;

7. Hold the basin with your left hand, slowly turn the basin counterclockwise, and use the spatula with your right hand to stir evenly from 2 o'clock to 8 o'clock, and it will be a delicate and shiny cake batter;

8. Use a spoon to scoop the cake batter into a paper cup, and it will be 8 minutes full; lift the cup and shake it lightly;

9. Put it into the middle layer of the preheated oven, and fire up and down at 150 degrees for 25 minutes. The ACA ES40A steam oven I use has a relatively large space, excellent sealing effect, and uniform coloring. The oven has a temperature difference, so the temperature and time depend on the oven. Adjust according to the actual situation; take the paper cup and shake it lightly after it is out of the oven, and eat it directly after cooling, or decorate with cream.

10. Sponge cupcakes, soft, delicate and slightly sweet!

Tips:
1. Do not refrigerate eggs in the refrigerator, just use room temperature ones;
2. Putting the egg basin in hot water is more conducive to blowing, but the hot water basin should be placed on a stable surface away from the fire, instead of sitting on the fire with the hot water, so that the egg liquid will be cooked.