Square Sponge Cake
1.
Raw materials: eggs, low powder, white sugar, milk, soybean oil.
2.
The egg is shelled and the yolk and egg white are separated.
3.
Add 25 grams of white sugar to the yolk and 60 grams of white sugar to the egg whites.
4.
Add salt and white vinegar to the egg whites, and beat them at low speed and then high speed to small sharp corners for later use.
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.
The milk and soybean oil are weighed and mixed well.
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, place it in the oven with a few shakes on the table top 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.
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.
5. The 8-inch square baking pan is lined with greased paper.
