#the 4th Baking Contest and is Love to Eat Festival# Sponge Cake Cup
1.
Beat all the eggs into the egg-beating bowl, put the sugar in at once
2.
Prepare a pot of hot water in advance, the temperature is about 50-60 degrees, put the egg beater on it, use an electric egg beater to beat at high speed, the lines on the surface of the beater will not disappear quickly and are relatively clear.
3.
Turn to the lowest speed to sort the bubbles. Beat 15-20 times in each corner of the egg-beating bowl. This will help turn the big bubbles in the batter into small bubbles, making the cake more delicate and not so delicate. Rough
4.
Take the beaten custard out of the hot water, put the butter and milk in warm water to keep warm, sift the low-gluten flour into the beaten custard, and mix it from 2 o'clock to 8 o'clock Flip the direction from bottom to top and mix evenly. The action should be light and fast to avoid defoaming
5.
Then pour the mixed milk and butter into the egg batter, and in the same way, stir from 2 o'clock to 8 o'clock from bottom to top, and mix evenly. The action should be light and fast to avoid elimination. Soak, quickly stir and mix evenly until it becomes a fluid batter. At this time, preheat the oven up and down to 160 degrees for 5 minutes.
6.
Put the oil paper cup in the 6 molds and put the cake paste into the piping bag,
7.
Cut a big mouth underneath, not too small. This will defoam the extruded cake batter
8.
Squeeze into the mold, squeeze in about 8 to 9 minutes full (you don’t need to put it in the piping bag, you can just pour it directly into the mold)
9.
Put the cake in the preheated oven at 160 degrees for 35 minutes
10.
After baking, the cake does not need to be inverted, just let it cool. It is good for breakfast, and it can be used as a cream cup.
Tips:
1. This is a 6-inch round mold quantity. If you want to make an 8-inch quantity, then all the materials are x2
2. It is very important in the process of distributing the whole egg. It must be dispensed in place and not too much, otherwise it will shrink the cake.
3. When adding ingredients, mix the ingredients thoroughly before adding another ingredient to prevent the cake from not being soft enough
4. The way of mixing, from 2 o'clock to 8 o'clock, shaking from bottom to top, mixing evenly, the action should be light and fast, so as not to defoam and cause the cake to fail
