Health benefits
Eggs: Protect eyes and improve eyesight
Butter: Low protein
Cocoa powder: Anti-cancer and prevent cancer
Ingredients
Low-gluten flour (egg paste) ( 50g ) | |
Butter ( 20g ) | Milk ( 50g ) |
Fine sugar ( 70g ) | White vinegar or lemon juice ( A few drops ) |
Cocoa powder ( 10g ) | Low-gluten flour (milk paste) ( 20g ) |
How to make cocoa sponge cake without soaking
1. Separate the egg whites and egg yolks, and weigh the fine sugar.
2. Beat the egg whites into fish eyes and add a few drops of white vinegar (I only added 3 drops (you can hold the mouth of the bottle with your hand to prevent too much dripping) or lemon juice and add fine sugar in three times.
3. Beat until hard foam (there are sharp corners after lifting the egg beater)
4. Add the egg yolk and continue beating.
5. Beat until the corner of the egg beater does not disappear when you lift it and bend it.
6.Add butter to 50g of milk and stir evenly with a whisk, then add 20g of low flour and continue Mix well and set aside.
7. Sift 50g low powder and 10g cocoa powder into the egg paste.
8.Stir evenly
9.Pour the egg paste directly into the milk paste ~ Dang Dang Dang, because you are not afraid of defoaming.
10. Repeatedly.
11.Pour it into a 6-inch mold, shake it a few times, and put silicone oil in the mold You don’t have to put paper on it.You can unmold it after it cools down.
12.210 Preheat for 10 minutes ~ Place the middle and lower racks of the oven at 180 degrees and bake for 35 minutes ~
13. Cut it open and see how delicate it is, with a strong cocoa aroma!
14.Apply cream~
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