Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Low-gluten flour ( 100 Grams ) |
Sugar ( 90 grams ) | Corn oil ( 35g ) |
Milk ( 35g ) | Shui Yi ( 3 grams ) |
How to make whole egg sponge cake
1. Dry the container, weigh the flour and sugar, weigh and mix the milk and corn oil
2. Beat the eggs into the sugar, add a little water, add an appropriate amount of water to the pot, put it in the egg beater and heat it to about 40 degrees, until your hands feel hot
3.Use the eggbeater to beat at high speed for 3 minutes
4. Change the egg beater to medium speed and continue beating for 5 minutes until the egg liquid becomes thick and white
5. Beat the cake at low speed for about 3 minutes, shake out the bubbles, and the egg liquid texture will not disappear easily
6.Sift the low-gluten flour into a basin, gently stir it up and down with a silicone spatula
7. Mix milk and corn oil and beat well.Add one-third of the cake liquid and mix well quickly.Pour back the cake liquid and mix quickly evenly..
8. Preheat the oven to 160 degrees, pour the cake liquid into the mold and shake it gently.When bubbles appear, bake in the oven for about 37 minutes.Color and cover with tin foil.Use a toothpick to prick the surface without any egg liquid on it and take it out.Let cool and unmold.
Tips
It is very important to beat the egg liquid for sponge cake.It takes about 10 minutes.The flour must be gently stirred up and down to avoid defoaming.You don’t have to add Shuiyi if you don’t have it.This is a 6-inch recipe.
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