French sponge cake

French sponge cake

Introduction:

"Mr. Meng's sponge cake has never been seen carefully. Now, after a close look, I found that there was no oil. This is rare, after all. I once made a sponge cake without oil because I forgot to put it. The cake formula without oil seems to have only seen angel cake. Is the sponge cake prepared by dividing eggs softer than that prepared by whole eggs

Production steps:

Step 1: Materials

Step 2: add 30g sugar and vanilla powder to the yolk,

Step 3: mix well

Step 4: beat the protein into thick bubbles with an egg beater

Step 5: add 15 grams of sugar in three times and beat

Step 6: become a nine point robot with a small hook

Step 7: take one third of the protein into the egg yolk paste and mix slightly

Step 8: add the remaining protein and stir well

Step 9: sift in low gluten flour and corn starch

Step 10: mix into a uniform batter

Step 11: load the decoration bag

Step 12: squeeze into the mold of the oil discharge paper mold

Step 13: Sprinkle coconut on the surface

Step 14: put in the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 15: the surface is golden, and it's out of the oven

Step 16: demould and cool

Materials required:

Egg yolk: 40g

Fine granulated sugar: 45g

Protein: 60g

Low gluten powder: 30g

Corn starch: 20g

Vanilla powder: 1 / 2 tsp

Coconut: 1 tablespoon

Note: do not stir the batter in circles, and the mixing time should not be too long to avoid defoaming. There is no coconut and vanilla powder can not be put

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet