Xiaoshanshin Sponge Cake
Overview
Xiaoshan Susumu's sponge cake has always been the object of admiration on the Internet. When faced with this gorgeous 20cm round cake mold, the first thing I thought of was to use a gorgeous recipe to star with it. So of course Xiaoshan Susumu's sponge cake is the first choice~
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Ingredients
Steps
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After weighing the cake flour, sift it twice in advance and set aside.
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After weighing the starch syrup and honey, heat it in a microwave oven to 40 degrees, take it out, and keep it warm for later use.
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After weighing the butter and milk, heat them to 70 degrees and set aside
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Add fine sugar to the whole eggs and stir with a hand whisk over heat.
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When the whole egg liquid is heated to 40 degrees, first pour in the heated starch syrup and honey, and then use an electric egg beater to start beating
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Beat until the egg liquid that falls does not disappear immediately when you lift the whisk.
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Use the specific gravity method to check whether the egg liquid is whipped properly. Pour the egg liquid into a 100ml container. After removing the weight of the container, 26 grams is just right. If it's more than 26 grams, it means it's over-beaten. If it's less than 26 grams, it means it's not beaten enough and you have to continue beating.
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After the egg liquid is beaten, sift the flour that has been sifted in advance into the beaten egg liquid again. Sift in three times, cutting and mixing with a spatula each time, and then stir until no flour is visible. The whole process should be completed quickly to avoid defoaming.
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Heat the butter and milk to 70 degrees, pour into the egg batter in a circular motion along the edge of the basin, and mix thoroughly with a spatula.
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Pour the mixed egg batter into the mold.
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Preheat the oven to 160 degrees in advance, set the middle layer to upper and lower heat, and heat it for about 40 minutes before taking it out of the oven.
