Jam Cake

Jam Cake

Introduction:

Production steps:

Step 1: heat the butter and milk to soften the butter

Step 2: beat the egg yolk and protein in two oil-free and water-free pots. Beat the egg yolk with 1 / 4 sugar until thick.

Step 3: add the protein in three times, and whisk the remaining sugar until dry (there will be vertical sharp corners when lifting the egg beater)

Step 4: cut and mix the egg yolk with the protein in three times, mix the egg yolk with the protein in the first three times, and mix the egg yolk with the protein in the last time.

Step 5: sift in the low powder twice, cut and mix evenly by hand

Step 6: add the milk and butter mixture and mix well.

Step 7: put the batter into the flower mounting bag and put it into the mold with a quarter full.

Step 8: bake in the preheated oven for 5 minutes, 190 degrees, middle layer, up and down the fire. Take out the crust and put jam on it.

Step 9: squeeze the rest of the batter into the mold and fill it in the oven. Bake for 20-25 minutes.

Materials required:

Eggs: 2

Fine granulated sugar: 60g

Low powder: 60g

Butter: 15g

Milk: 25g

Pineapple fruit sauce: right amount

Note: 1. To make sponge cake, this one uses the method of dividing eggs. The sharp tool for mixing flour is not a rubber scraper, but hand pumping. Rotate the basin side left and right, and cut and mix the flour with the right hand. 2. Milk and butter should be poured into the batter when it is warm. 3. Make sure to squeeze a small part of the batter and bake the cake until it is crusted, otherwise the filling will sink into the bottom. 4. Preheat the oven well in advance, and when you're whipping the protein. 5. If the color is uneven in the later stage, you can consider using a small fork to turn the light side of the paper mold and bake it in the middle.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet