Ingredients (an 8-inch round mold)
200g whole egg liquid.
Fine sugar145g
8 grams of water chestnut (honey can be used instead) (8 grams of white sugar can also be added).
35 grams of unsalted butter.
55g milk
Low gluten flour135g
How to make teacher Xiao Yan's sponge cake?
1. Sieve the flour three times with a fine mesh sieve.
2. Put the butter and milk into a small bowl.
3. Weigh the horseshoe in a small bowl and cover it with plastic wrap.
4. Preheat the oven. (Baking temperature is 160℃)
5. Put the baking paper into the mold. The paper placed on the edge should be folded in advance, then cut a small opening at the bottom, then folded to the bottom, and then spread a layer of baking paper cut in advance at the bottom.
Boil the heat preservation water with plastic wrap until it becomes soft, and then turn off the heat. It takes about 1 minute to boil the water until it becomes soft.
Add the whole egg liquid into the basin, break it and add the fine sugar. After adding the fine sugar, stir quickly and vigorously with an egg beater.
Take the bowl filled with water chestnut out of the pot, put the stirred egg liquid into the pot, heat it in isolation from water, and keep stirring hard to fully melt the sugar in the egg liquid. When the ingredients are heated to about 40 ~ 42 degrees, take the egg liquid out of the pot.
Add the soft water chestnut heated in step 2, and stir until the water chestnut is completely melted. (When adding water chestnut, you need to use a scraper to concentrate the water chestnut in one place and add it to the egg liquid at one time. )
After the puddle in the mixing basin is completely melted, stir the ingredients at high speed with a hand-held egg beater for 4-5 minutes. When the temperature of the ingredients is 36 degrees, the stirring head should be carried out along the edge of the mixing basin at a speed of 2 cycles per second.
As the mixing progresses, the ingredients will gradually turn white. If one hand of the mixer is too tired, you can switch to the other hand and turn the mixing head upside down, but don't stop this intermediate process.
After stirring for 4 minutes to 4.5 minutes, the ingredients will appear uniform white. Lift the mixing head upward. If the egg liquid on the mixing head can still be written evenly, and the writing can be clearly seen at the beginning and end, the process of high-speed mixing can be ended. If not, keep calling for another 30 seconds. Be careful not to stir too much. When the eggbeater is lifted, the egg liquid drops rapidly, which indicates that excessive stirring will lead to rough cake tissue.
Use the hot water that has already heated the egg liquid, continue to heat the butter and milk waterproof, so that the butter can be fully melted, and the temperature of the heated ingredients can be kept above 40 degrees.
When heating milk and butter, turn the mixer to low speed and continue to stir the egg mixture at low speed in the eighth step. This step is called sorting bubbles. During the mixing process, place the mixing head near the edge of the basin, fix it at the position where it will touch the wall of the basin, keep it perpendicular to the bottom of the mixing basin, and mix for 15 ~ 20 seconds. When there are no big bubbles around the stirring head (radius of 5cm), rotate the basin counterclockwise for about 30 degrees, and the basin will continue to stir 15 ~ 20 seconds. Repeat the operation, rotate the mixing basin every 15 ~ 20 seconds, adjust the batter in the basin for 2 ~ 3 minutes, and stir the ingredients evenly and delicately.
The batter after stirring is fluffy and delicate, and it is creamy. Insert the front end of the toothpick into the center of the batter about 1 cm, and release your hand. If the toothpick falls slowly, it means that the mixing process is complete.
Clean the egg paste attached to the mixing head. Before adding flour, scrape the back of the scraper counterclockwise to the basin wall. In the photo, the scraper scraped for a week. It's finished. It's a backhand knife.
After tilting the basin, the wall of the basin was covered with egg paste again. In this way, the added flour will not directly contact the mixing basin, but will be smoothly mixed with the egg paste to avoid particles.
Sift in the sieved low-gluten flour.
The next picture, just because the phone is dead, I can't take pictures. Later, we will demonstrate it with whipped cream and pretend that it is a whole egg liquid that has been sieved with flour. As can be seen from the figure, the blade of the scraper (the arc-shaped part of the back of the knife) feeds downward from the 2 o'clock position of the mixing basin, and the left hand presses it at the 9 o'clock position. ("Genova stirring method" is used here)
The blade of the scraper vertically abuts against the basin and quickly passes through the center of the basin. (Keep the relative angle between the mixing basin and the scraper unchanged, and gently stroke it from the bottom of The Mixing Bowl. )
The blade (the curved part of the back of the knife) clings to the bottom of the basin and passes through the center of the basin until 8 o'clock.
Scrape the scraper to the bottom of the mixing basin at 8 o'clock, then cling to the basin wall, scrape 10 ~ 12 cm along the basin wall, and scrape it to the position of 9: 30, and put a certain amount of batter up slightly with the scraper blade. When scraping the basin, rotate the left hand basin counterclockwise to the 7 o'clock position.
The wrist of the right hand is naturally turned over, and then the batter is thrown back to the slightly left position in the center of the basin. Every time you stir, the scraper should be shifted by 60 degrees. Every time you stir, turn the mixing basin with your left hand. Repeat the steps in step 15 to step 19. Please remember the steps of stirring and turning. These pictures in 15 ~ 19 are just a coherent action. )
After stirring for 35 ~ 40 times, no dry flour can be seen on the surface of the batter. Drain with a scraper and add the butter and milk heated in step 9. When adding, make butter and milk evenly distributed on the batter, and continue to stir the batter for about 65,438+000 times. At this stage, the batter should be fully stirred so that the bubbles in the batter will not disappear easily.
The batter after stirring should be delicate and have a certain luster. Scoop up the batter with a scraper, and the batter will fall off continuously, indicating that the mixing is completed.
Pour the stirred batter into the prepared mold. When pouring, please try to reduce the frequency of stirring with a shovel to prevent the bubbles in the batter from being broken. Drop the whole mold from the height of the console 10 cm, break the bubbles, and pick out the big bubbles on the surface of the batter with a toothpick. Bake the batter and mold in the oven 160℃ for 40 ~ 45 minutes. When baking a cake, you need to bake it at a low temperature. If the temperature is above 170 degrees, the batter will easily expand rapidly in a short time, making the baked cake rough and affecting the taste. )
The baked cake is beautiful in color, and the padding paper around it is slightly bent. Take the cake out of the oven and immediately drop it with the mold from the console 10 cm. The height of the baked cake is about 6 cm, and the height will decrease after removing the pad paper.
Turn the baked cake upside down, put it on the cooling rack and demould it. If the cake is not turned over and cooled at this stage, the pores at the bottom of the cake will be smaller, the pores at the top will be larger and rougher, and the upper and lower pores will be unevenly distributed after cooling.
After cooling for 5 ~ 6 minutes, turn the cake upside down and put it on the cooling rack until it is completely cooled. At this time, if the original upward side is not turned over again, the surface of the cake will easily stick to the mesh of the cooling rack and will not peel off easily. After cooling, tear off the edge and pad paper and enjoy. In fact, this time I left the edge paper a little higher, so it is better to operate the edge paper and the mold at the same height.
skill
1, baking paper is put in the cake mold, which is more convenient for demoulding and cooling the baked cake. It's not as complicated as me when padding, just put a circle of baking paper on the edge of the mold, the height of which is the same as that of the mold, and put the padding paper cut into a circle at the bottom, and the effect is the same.
I have to talk about sugar. Someone will definitely say, "Oh, why is it so polysaccharide?" But I personally still don't recommend reducing sugar, because the number and intensity of bubbles in eggs are determined by the proportion of sugar in the ingredients. After proper stirring and baking, the volume of cake paste will expand and it will not feel too sweet to eat. According to the original book, the height of the cake after baking should be about 6 cm, and the height of the baking paper will drop slightly after it is completely cooled, about 5.5 ~ 5.8 cm. However, I think this height is not absolute. Different quality of ingredients will also have a certain impact on height. For example, the domestic low-grade flour I used before is generally about 5 cm high after the cake is completely cooled. Now they all use Nissin plain low flour made in Japan, which is the same as Xiaoyan's flour. Now the height of flour is almost the same as that of the original.
This cake is made of water chestnut, also called corn syrup, which is sold on Taobao. If there is no water chestnut, you can use the same amount of honey instead, or you can directly add the same amount of sugar.
4. This time, the "Genova cheese mixing method" is introduced in detail, which is also called "sponge cake mixing method". This kind of stirring is the soul of making this cake well. Please pay attention when operating.
5. This sponge cake requires adding flour and stirring 120 ~ 150 times to make it smooth and delicate. Please pay attention in actual operation.
Please put the cake in the middle and lower floor of the oven when baking. The baking temperature and time I give here are for reference only. Please adjust the specific temperature according to the temper of your oven. But the principle is that low temperature baking must be adopted, and the baking temperature should not exceed 160 degrees.
7. After the cake is made, it can be refrigerated for one day and frozen for two weeks.