Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Low-gluten flour ( 70 grams ) |
White sugar ( 80 grams ) | Corn oil ( 25g ) |
Corn starch ( 10g ) |
How to make sponge cake (six inches)
1. Prepare all the materials and weigh them well.
2.Crack the eggs into an oil-free and water-free container
3. Prepare a basin of hot water, the temperature is about 40 or 50 degrees, and sit the egg beating basin in it After adding sugar to hot water, start beating with an electric egg beater.
4. Beat the eggs until they are fluffy, white, thick and fine, lift the egg beater The dripping egg liquid won't go away anytime soon.
5. Sift in the low-gluten flour and cornstarch in three times, and use a rubber spatula to quickly Mix well.
6. Add corn oil and continue to stir with a spatula.
7. Pour the mixed batter into the mold and gently shake it out.bubble.
8.Put the baking sheet into the lower shelf of the preheated oven and heat up and down to 150 degree, bake for about 40 minutes.Cover with foil and bake for 15 minutes until out of the oven.
9.After baking, take out the cake with heat-resistant gloves and immediately drop it twice To shake out the internal heat, then flip it upside down.
10.Gently press the sides of the cake with your hands, then push the bottom up, and then use Take off the base plate in the same way to complete demoulding.
11.Finished picture!
12.Internal organization!
Tips
1 The oven temperature is based on the temperature of your own oven.The temperature of my oven is on the high side.2 The tin foil depends on the oven to cover or not.My oven is a small oven, and the heating tube is relatively close to the cake, so I usually cover it.3 Sponge cake has a relatively dense structure and relatively low water content.It is not easy to shrink even if it is not inverted, so it is not a big problem if it is not inverted.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
