The sponge roll full of egg fragrance is sweet and delicious, and I want to eat another bite after eating it
If you want to do it, let's do it with me!
90g of egg yolk 20g caster sugar (for egg yolk).
150g egg whites
60g caster sugar (for egg whites).
Lemon juice 2g, cake flour 50g
40g of unsalted butter
Separate the egg yolk and egg white (egg white frozen to a ring of ice ballast).
Butter melts over water heat (50 to 60 keep warm).
Sift cake flour.
Mold linoleum cloth.
Preheat oven to 170.
|Egg yolk paste part |
1.Add sugar to the egg yolk, beat it at high speed with an electric pump until the volume expands, the color is whitish, and the egg head is lifted and the egg head flows down in a ribbon shape (when the room temperature is low, it can be heated to about 40 and then beaten).
|Meringue part |
2.Remove the frozen egg whites from the refrigerator and add the lemon juice.
3.Beat the egg whites at low speed and beat at high speed until the whole is coarsely foamed.
4.Add 1 2 caster sugar and beat at high speed until wet foaming.
5.Add the remaining caster sugar and beat on medium-low speed until dry and foamy.
|Mix batter|
6.Add the egg yolk paste to the meringue at once and mix well with a spatula.
7.Add the cake flour and mix well with a spatula.
8.Butter kept warm at 50 to 60 degrees is poured into the batter evenly along the surface of the spatula and mixed with the spatula.
|Bake in the mold|
9.Scrape the batter into the mold and flatten the scraper.
10.Put into the oven, bake for 30 minutes on the upper and lower heats at 170 degrees, and bake for 5 minutes on the top heat at 180 degrees (the specific baking temperature time is subject to your own oven). Immediately after baking, shake the mold to expel the hot air, and then lift the cake out of the baking tray to cool. Cool to hand temperature, then tear the side of the tarpaulin.
11.Cover with oiled paper and press the flip with your hands.
12.Use a rolling pin to assist in rolling rolls.
13.Stereotype, segmentation.
—end—
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