Love in the Heart-Whole Egg Sponge Cake

Overview

Sometimes it's like this, the plan keeps changing, one minute it's the same, and the next second it's completely different. Take this love cake as an example. I originally wanted to beat the eggs on the surface of the cake and cover it with a heart on the heart-shaped cake. However, the round surface of the sponge cake did not retract, so this idea could not be realized. I wanted to flatten the convex surface, but I pressed a circle of marks along the edge of the cake. The elasticity of the cake was super good, and the height of the cake did not decrease even if the skin was broken. When I looked at the cake in my hand, I was inspired. I dug out the higher layers of the cake to form a small shape. The big heart covered the small one, and the idea of a heart-to-heart relationship immediately emerged. When you crack a quail egg in your heart, each round little yolk will look like the rising sun in the morning. Put love in your heart, and let every day be spent happily in the sunshine under the nourishment of love!

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• egg
• low gluten flour
• quail eggs
• salad oil
• shui yi
• white sugar
• milk

Ingredients

Steps

1. 1 Ingredients: 3 eggs, 100 grams of low-gluten flour, 85 grams of white sugar, 6 grams of water, 25 grams of salad oil, 40 grams of milk

   

2. 2 Put the whole eggs in the basin, add sugar and water all at once

   

3. 3 Stir it a little

   

4. 4 Then put the basin into the water, heat and stir until the temperature reaches 40 degrees, then take it out.

   

5. 5 High speed

   

6. 6 When the egg liquid turns milky white, pick up the egg liquid with a whisk and trace a figure 8. If the figure 8 disappears immediately, continue to pass and observe at any time. If the word is still clear after writing, it is ready.

   

7. 7 Then change to low speed and continue beating for 2 minutes. Fix the egg beater on one side. At this time, the egg beater will not move but the bowl will rotate. During this process, large bubbles will be rolled in by the egg beater, and the egg batter will become quite delicate.

   

8. 8 Sift in the flour in 2 batches

   

9. 9 Touch the side of the rubber knife to the egg batter, start from the 2 o'clock position, pass through the center and then reach the 8 o'clock position, and then turn the batter against the side of the basin at the 9 o'clock position. The correct way of mixing will make the sponge cake less likely to defoam.

   

10. 10 Put milk and salad oil in a container

    

11. 11 Stir manually to emulsify

    

12. 12 Spread the emulsified milk around the batter along the surface of the rubber spatula and continue to stir evenly

    

13. 13 After the mixing is completed, the batter will become shiny. When you pick up the batter, the fluidity of the batter should be large and delicate.

    

14. 14 Pour the egg lake into the piping bag, squeeze it into the cake mold, lift the mold and tap it twice on the table to make the bubbles disappear on the surface.

    

15. 15 Preheat the oven to 180 degrees and bake the middle and lower racks at 175 degrees for about 15 minutes

    

16. 16 Or insert a bamboo skewer into the cake body and pull it out to see if no egg liquid comes out, which means it's done.

    

17. 17 After taking out the release tape, let it sit slightly warm and then use a knife to carve a heart shape on the surface of the cake.

    

18. 18 Place the cake back into the mold and place the quail eggs inside the cake.

    

19. 19 Put it back into the oven and heat the middle rack to 180 degrees for 5 minutes

    

20. 20 The egg liquid is ready to serve after it solidifies.

    

21. 21 Finished product pictures

    

22. 22 Finished product pictures

    

23. 23 Finished product pictures