This is a long article of 4674 words, which took a lot of effort to write, from the selection of ingredients, recipes, principles and preparation methods to talk about the experience, should be able to help you make a complete sponge cake.
The sponge cake square shared this time contains four sizes of 12/15/18/21 cm (3.6-inch paper cups, 4.5 inches, 5.3 inches, 6.4 inches), not only that, each size contains 3 different thicknesses, so there are up to 12 kinds of squares with different diameters and thicknesses, which can be described as very rich and detailed, even if you are engaged in baking shops, the recipe for this cake is enough for half.
In the article I uploaded is a standard of 15 cm, 5 slices.
Then say what is the sponge cake, sponge cake is the use of protein foaming to fill the egg liquid with a lot of air, add flour baked into a class of puffed dessert, because its structure is similar to a porous sponge and named, so it is also called foam cake or cake, very soft and delicate, like earlobes like clouds.
The main ingredients for making such cakes are generally eggs, sugar, flour, milk, grease (such as butter, etc.).
In order to be successful, there are strict requirements for these materials: (1) Among them, fresh eggs are the most important premise for making sponge cakes, because the colloidal solution of fresh eggs has a high consistency and can inject gas, so that it can maintain the stability of gas performance very well; (2) flour is best to use low gluten flour, because the powder of low gluten powder is finer, gluten is softer, and it also has enough gluten to bear the swelling force during baking, which plays a role in skeleton support for the formation of the unique internal pore tissue of the cake. If there is no low gluten flour, you can add a little corn starch to the ordinary flour and mix well, because this can reduce the gluten of the dough, which is why corn starch is sometimes added to the cake. Some people use low-gluten flour to add corn starch, that is completely unclear about the role of corn starch; (3) the choice of sugar is fine particles, white color is better, such as cotton sugar or fine sugar powder. If large granules of sugar are used, they are often not easily dissolved when stirred, which is very likely to lead to a decline in cake quality or failure to make.
From the point of view of the method, the sponge cake in the production process, there are 3 specific methods: one is only the use of egg whites instead of egg yolks, that is, the egg yolk egg white separation and whipping method, this method of cake is also called "angel cake", this cake because there is no egg yolk in the recipe, so the foaming is very good, the internal organization is relatively delicate, the color is white, the texture is soft, almost puffed; the other is the "yellow sponge cake" with the whole egg. Is the internal structure of the sponge cake using whole eggs rougher? No! As long as the production method is proper, the quality of the finished product is no different from that of angel cake; there is also an emulsification method, that is, the use of emulsified oil in the production process, although this is an improvement on the tradition, but this method is usually only used for mass production on the assembly line, and is not recommended at home.
Well, having said the most basic, let's enjoy the birth process of this sponge cake that is suitable for all ages, all seasons, and loved by thousands of families! More dry goods, all below.
<h1 class = "pgc-h-arrow-right" > - whole egg sponge cake</h1>
【Specific Formula】
First of all, here are 12 sizes of the formula, think which one is suitable for yourself, choose and make it yourself. (1 cm = 0.3 inch)
12 cm (mini version) Recipe:
4 slices of 1 cm: 79 g of eggs, 43 g of sugar, 43 g of thin force powder (low gluten flour for pastry baking, sold online) 43 g, 14 g of milk, 14 g of unsalted butter
5 slices of 1 cm (x1.2): 95 g egg, 52 g sugar, 52 g of boli powder, 17 g milk, 17 g unsalted cream
6 slices of 1 cm (x1.4): 110 g egg, 60 g sugar, 60 g of boli powder, 20 g of milk, 20 g of unsalted cream
15cm (Size 1) Recipe:
4 slices of 1 cm: 110 g egg, 60 g sugar, 60 g of thin force powder, 20 g of milk, 20 g of unsalted cream,
5 slices of 1 cm (x1.2): 132 g egg, 72 g sugar, 72 g of Boli powder, 24 g of milk, 24 g of unsalted butter.
6 1 cm slices (x 1.4): 154 g eggs, sugar 84 g, Boli powder 84 g, milk 28 g, unsalted butter 28 g
18cm (Size 2) Recipe:
4 slices of 1 cm: 154 g egg, sugar 84 g, boli powder 84 g, 28 g milk, unsalted butter 28 g
5 slices of 1 cm (x1.2): 185 g egg, 100 g sugar, 100 g thin force powder, beef
33 g of milk, 33 g of unsalted butter
6 slices of 1 cm (x1.4): 215 g egg, 117 g sugar, 117 g boli powder, 39 g milk, 39 g unsalted butter
21cm (Size 3) Recipe:
4 slices of 1 cm: 215 g egg, sugar 117 g, boli powder 117 g, milk 39 g, unsalted butter 39 g
5 slices of 1 cm (x1.2): 258 g of eggs, 140 g of sugar, 140 g of boli powder, 47 g of milk, 47 g of unsalted butter
6 slices of 1 cm (x 1.4): 300 g egg, sugar 164 g, boli powder 164 g, 55 g milk, unsalted butter 55 g
【Production process begins】
Step 1: Prepare the materials and utensils.
Take 5 1 cm slices (x1.2) in a 15 cm size as an example, and prepare the ingredients - 132 g of eggs, 72 g of sugar, 72 g of low gluten flour, 24 g of milk, 24 g of unsalted butter.
Kitchenware: 5 inch cake mold, electric egg beater, oil paper, oven, special gloves.
Step 2: The eggs removed from the refrigerator heat up. (How to warm up quickly?) ）
This time, the whole egg whipping method is relatively more convenient. Start by pounding the eggs into a bowl. At this time, the egg is 37-39 degrees Celsius after being placed at room temperature for a while, and the room temperature in summer is 30-31 degrees, please refer to it.
This temperature is not enough, so we put a hot water bowl underneath, warm the eggs in the air, and the water temperature at the base is about 60 degrees, which can help the eggs pass through the water.
Step 3: Mix the egg with the sugar.
After stirring the eggs with chopsticks, pour the sugar into the egg bowl.
Step 4: This time, using the whole egg whipping method, start beating the egg candy.
Prepare the whisk and whisk slowly for 2 minutes, mixing the sugar and eggs well.
After bubbles appear, start using an electric whisk and turn to medium speed to start stirring.
As shown in the figure, whisk until the egg candy mixture is milky white, and look to see if the egg paste will be full and flow down.
After that, turn the egg beater mode to a low speed to start cleaning up the bubbles.
Send until the egg paste can stand up, but it is not very solid, do not think that the longer you play, the better. Specific to a quantitative standard, that is, the volume reaches 3 times the volume of the original egg candy, it is almost the same, this method is only for reference, or have to observe the state.
Step 5: Sift in the low gluten flour and stir by hand instead.
Sift the prepared flour in advance, slowly pour into the beaten egg candy paste, and instead stir the flour by hand (or slowly) and mix well until there are no flour particles.
What is the role of flour in the cake? Flour evenly adheres to the protein foam, can make the foam more stable, can maintain the mixed gas, in the process of heating, the gas in the foam is heated and expanded, can make the internal tissue loose and porous and has a certain elasticity and toughness.
Step 6: Add the butter and milk mixture.
Mix the prematurely emulsified butter and milk in a small bowl and mix well. If you are a novice, this step is best done at the beginning, otherwise it is too late to rush.
If you forget to emulsify the butter in advance, you can increase the temperature of the milk and butter to 60 degrees, beat it with a high-speed mixer in 4 gears, and finally clean up the bubbles, this detail takes about 2 minutes.
Step 7: Mix all the cake paste.
Add a small amount of cake batter to a butter bowl and stir to mix.
Here is an explanation, in the process of operation, why add butter? Stir with a little grease to make use of the emulsification of the egg yolks, and mix the oil with the yolks evenly, which will eventually make the cake more delicate and soft.
Then, pour the mixture into a large bowl of cake batter, mix well together and stir gently. Remember, the movements should be gentle and not too long.
Step 8: Filling the mold.
After the cake paste is thoroughly stirred, be sure to immediately pour the mold into the oven and bake, and it should not be allowed to stay outside.
However, one thing is particularly important when filling the mold: in order to easily remove the cake from the mold after baking, to avoid the cake sticking to the baking sheet or mold, the mold must be cleaned and thoroughly dried before loading the mold, and a clean layer of oil paper must be laid around and at the bottom of the mold, and a layer of grease, such as butter, must be evenly coated on the oil paper. In addition, it is better to sprinkle a layer of powder on the grease.
After all that, pour in the cake paste and gently shake the surface twice to flatten it. Note that it is good to be 7 points full.
Step 9: Bake. (This step is too crucial!) ）
The temperature and time of baking is definitely a step in the life and death of baking a cake.
First of all, the temperature is too low, the top of the baked cake will collapse, the inside is rougher; the baking temperature is too high, the top of the cake will be raised, the middle part is also easy to crack, and it will be difficult to close the waist, and the cake body is harder. Therefore, it is recommended that the baking temperature is usually set to 160 ° C -220 ° C, depending on the size.
Timing is equally important. Under normal circumstances, the baking time is about 35 minutes. If the time is short, the inside will be sticky and immature, especially the bottom, even the honeycomb tissue can not be seen, so it is easy to cause collapse; such as a long time, easy to dry, the skin and surrounding will appear hard and crisp and rough.
However, there is a point that the time is not completely uniform, and the baking time should be determined according to the size and thickness of the product. In addition, it is also necessary to flexibly adjust according to the sugar content in the formula. The sugar content is high, the temperature is slightly lower, the time is long; the sugar content is low, the temperature is slightly higher, and the time is long.
For this one, adjust it to 160 degrees and bake for 35 minutes.
Step 10: Judge whether the cake is baked or not.
Before baking, the cake should be identified as ripe or not, such as observing the color of the cake surface to determine the rawness. Gently pressing on the cake with your hand can be restored after letting go, indicating that it has been baked, and if it cannot be restored, it means that it has not been baked.
There is also a more direct method that everyone is accustomed to, which is to insert a thin bamboo stick into the center of the cake, and then pull out, if the bamboo skewer is very smooth, there is no egg paste, indicating that the cake is cooked thoroughly; if the bamboo stick is sticky with egg paste, it means that the cake is not yet cooked. If it is not cooked thoroughly, continue baking until it is cooked.
However, if you return to the oven and bake again, the chance of failure will increase, because the cake is not the same as the bread, and it is especially not recommended to open the oven in the middle. In the end, it is still necessary to grasp the temperature and time.
Step 11: Release cooling.
You can take it out of the oven, take it out of the mold, turn the sponge cake over immediately, place it on the cake rack, make it face down, and let it cool down.
Step 12: Check whether the internal organization of the cake is qualified.
The surface is golden yellow, the interior is milky yellow, the color is uniform, the cake body is lighter, the top is flat or slightly convex, the tissue is fine and uniform, there is no atmospheric hole, soft and elastic, there is no inner heart, the taste is not sticky and dry, slightly moist, and the sweetness of the egg is relatively moderate.
In short, after mastering the above ingredients, recipes, principles and preparation methods, you can also make a golden and attractive cake!
【Analysis of the reasons for possible failure】
Successful practices are all the same, and unsuccessful results have their own reasons. Everyone knows that it is not too verbose, and then emphasize a few small details.
Reasons for non-inflation may include:
1. The eggs are not hot, for example, they are taken out of the refrigerator and beaten, and there is no warming. It should be left at room temperature for at least half an hour.
2. Eggs may be used excessively.
3. Too many omelettes.
- Causes of texture insensitivity may include:
1. When the temperature of milk and butter is low, it will become rough due to poor mixing (for example, the temperature is about 25-30 degrees is not enough);
2. When the temperature of milk and butter is high, the egg foam will disappear (for example, it reaches about 90-100 degrees);
3. Have no patience and beat the eggs in a short time at high speed.
4. Did not remove a lot of bubbles from the butter milk.
<h1 class="pgc-h-arrow-right" >—supplementary reading: cake mounting decoration.—</h1>
Since I have written it here, I will be diligent at the end, and by the way, I will also talk about how to decorate it.
【Whipped cream strawberry cake (15 cm) 】
Today a "strawberry whole whipped cream cake" was decorated with strawberries. It looks a bit like the center of the floor is piled with strawberries, and the profile is very nice.
If there is no strawberry season, you can also try to use other fruits instead, such as kiwifruit, loquat, mango and so on.
The required documents are as follows:
15 cm sponge cake one.
Syrup water: 50 g water, 25 g sugar, 1 tsp of rum
Cream: 400 g whipped cream, sugar 40 g
Here's how:
Step 1: Wash the strawberries first. Then, 50 g of water, 25 g of sugar, 1 tsp of rum mix and stir the sugar to blossom. After that, put the strawberries in and soak them for half an hour.
To illustrate, soak strawberries in rum-filled sugar water for a unique flavor, which is commonly used in Western desserts.
Step 2: Whisk the cream. 400 grams of whipped cream, sugar 40g directly mixed, with the electric whisk of the medium speed to wipe the surface does not flow state, this is no need to worry about excessive, as long as do not dilute it.
Step 3: Cut the cake into 4 slices, which must be done with a thinner knife, and the kitchen knife may not be able to do it.
Step 4: Start assembling the cream and strawberries, and by the way, the strawberries should be fished out of the syrup water in advance and thoroughly controlled.
This specific need not be said, a layer of cream and a layer of strawberries on the line. The strawberries are sliced.
When you're done, spread cream all around and smooth the surface.
Finally, the top is framed and decorated with strawberries, which is simple and beautiful.
Step 5: Boast, haha. I really like this internal structure, in fact, it is also randomly placed, I did not expect that after cutting it is quite neat and beautiful, I want to build bricks.
<h1 class= "pgc-h-arrow-right" > — several conceptual explanations</h1>
First: What is Boli Powder? Its full name is Boli wheat flour, which is actually a low-gluten flour, which is a raw material often used in pasta baking and sold online.
Second: What is unsalted butter? Butter has no salt and salt, is a light yellow solid, buy back need to be immediately put in the refrigerator refrigeration, with about 30 degrees of weather, take out 10 minutes in advance, you can turn into a soft solid. The egg cake can be used to turn into a soft solid form, without turning into a liquid. Good butter usually has the following characteristics:
This time it was Anjia butter.
I feel that I have written in enough detail, if there is anything I want to ask, just leave a message, I really don't have the strength to write.
Finally, I would like to say that as long as you learn one, the others can be used as an example, and there is no difficulty.
#5月吃什么 #