Square Sponge Cake
1.
Raw materials: eggs, low powder, white sugar, milk, soybean oil
2.
Dehull the egg, separate the yolk from the egg white
3.
Egg yolk plus 25 g sugar, egg white plus 60 g sugar
4.
Add salt and white vinegar to the egg whites, and beat them at low speed and then high speed until they reach small sharp corners.
5.
Beat the egg yolk and sugar until the color becomes lighter
6.
Mix one-third of the egg white with the egg yolk paste
7.
Pour the egg yolk paste into the remaining egg whites and stir gently
8.
Sift the low-gluten flour, add half of the low-gluten flour, and mix well
9.
Pour the other half of the low flour into the basin and stir gently
10.
Weigh the milk and soybean oil and mix them evenly
11.
Scoop a little batter and mix well with milk and soybean oil
12.
Pour the mixed liquid into the batter
13.
Stir gently until the batter and liquid are evenly mixed, and the oven is preheated up and down to 160 degrees
14.
Pour the batter into the prepared square baking pan, shake it on the table a few times, put it in the oven and bake at 160 degrees for 30 minutes, and bake at 160 for 5 minutes at 165 degrees.
15.
Let the baked cake cool
16.
Finished product
17.
Finished product
Tips:
1. The temperature setting of the oven is set according to your own oven.
2. When stirring the batter, do not make a circle, and gently stir from the 2 o'clock direction to the 8 o'clock direction.
3. Stir the batter until there is no dry powder and mix well with all the liquid.
4. The amount of sugar in the formula has been reduced. If you like sweet, you can add the amount of sugar.
