Sponge Little Rose

Name: Sponge Little Rose
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 30g oil; 30g milk; 75g Sugar; 100g Low powder

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The secret of delicate and soft sponge cake [Sponge Little Rose]

I have made sponge cake a few times, the taste is relatively solid, and it feels not as delicate as chiffon, and I don’t make it many times. Later, I found a little secret in a log, that is, when the flour is mixed into the batter, a little secret, if done, a delicate cake can be made. Look down.

It feels good to make the little cake into a rose shape. The little girl told her two sisters, I want a rose shape, and I like flowers!

Yes, flowers are always beautiful, everyone loves them! "

Ingredients

Sponge Little Rose

1. 1. Material drawing.

2. Take a large pot, add hot water and cold water, and adjust the water temperature to about 50 degrees, sit in a smaller pot in the middle, beat the eggs into the pot, and add all the sugar.

3. Start the electric whisk at the highest speed and beat for about 3 minutes. Turn off the whisk, the state of the egg liquid is like this.

4. The process of stopping is to let the egg beater take a break, and then start at full speed. Beat for about 5 minutes. The egg batter has been beaten. The beaten egg batter has obvious lines. Turn off the whisk. After raising it, the egg batter drips into the egg bowl in the basin, with obvious marks. disappear.

5. Sift the flour and put it directly into the basin. The egg batter can support the flour and will not fall down.

6. To start getting messy, insert the rubber knife from the bottom of the basin and turn it over directly. This action must be repeated more than 100 times, and you must remember it. This is Guan Jian to ensure that the cake tastes good. Don't worry about defoaming, as long as you use this technique, it won't defoam.

7. Mix the oil and milk fully and evenly without separation.

8. Take out a little egg batter, and mix the water and oil mixture with the egg batter evenly.

9. Then pour this part of the egg batter back into the egg batter, and mix it thoroughly evenly.

10. The mixed egg batter is divided into small molds. I beat a lot of batter. In fact, 7 points are the best.

11. Preheat the oven 180 degrees, put in the cake mold,

12. Take the middle layer out of the oven for 20 minutes and let it cool off the mold.

Tips:
1. Beat whole eggs, sit in warm water, the effect is very good.
2. The egg beater is divided into two stages, and both the human and the egg beater can take a break.
3. The whole egg must be beaten in place.
4. The custard and flour must be mixed evenly.