sponge cake
Ingredients
- Cake materials:
- Whole eggs 150g
- Fine sugar 110g
- 水祴 6g
- Low gluten flour 100g
- Butter 26g
- Milk 40g
- Decoration material:
- Light cream 60g
- Fine sugar 5g
- Strawberry
- Raspberry
- Dried blueberries
- Powdered sugar A little
Steps
1. Preparation: Sift the low-gluten flour, heat the syrup over water, mix the milk and butter and melt over water to keep at 40 degrees.
2. Add fine sugar to eggs and stir with a whisk.
3. Put the basin into hot water and stir. When the temperature of the egg liquid reaches 40 degrees, take it out of the hot water.
4. Add the heated and softened starch syrup and stir until the starch syrup is fully melted.
5. Use an electric egg beater to beat at high speed, beating at a speed of two revolutions per second for about 4 minutes.
6. After 4 minutes, the egg liquid will turn white. Use a whisk to pick up the egg liquid and trace a word "の". If the word "の" disappears immediately, continue to beat for 20 to 30 seconds. If you finish writing the word It also clearly states that it has been sent away.
7. Adjust the egg beater to low speed and fix it in one position, turn the bowl and continue beating for 2 to 3 minutes to eliminate large bubbles.
8. Sift in the low-gluten flour and use a rubber spatula to stir evenly, about 40 times, until no flour is visible.
9. Add melted milk butter and continue to stir for about 100 times.
10. The mixed batter becomes shiny.
11. Pour the batter into the inner pot of the rice cooker at once, and tap it twice on the table from a height of about 10CM to make the surface bubbles disappear.
12. Put it in the rice cooker and start the cake function.
13. After baking, the rice cooker will beep. Shake the inner pot of the rice cooker from a height of about 10CM to the table to prevent the cake from shrinking. Then turn the cake upside down on the drying rack to dry. cold.
14. Add light cream to fine sugar and beat.
15. Put the whipped cream into a piping bag, pipe a circle on the surface of the cake, and then decorate with fruits. It is best to sift a little powdered sugar.
Tips
- There is a lot of sugar in the recipe, but it is not recommended to reduce it too much. The role of sugar is not just to increase the sweetness.
- Scoring whole eggs will be more time-consuming, so be patient and keep a timer on hand. Ensuring sufficient scoring is the prerequisite for success.
- Pay attention to the mixing method. Use the spatula to mix from 2 o'clock to 8 o'clock. Teacher Kojima's cake book is equipped with a light butterfly. You can first Watch the video before doing it.
