Soybean paste sponge cake

Overview

Soybean paste is an indispensable condiment in daily family recipes. It is mostly used in stir-fries, stews, etc. It can also be used as a pickling bed for pickles. It can also be used to make desserts and cakes as a new dish

Tags

• baking
• children
• afternoon tea
• freckle removal
• cake flour
• corn oil
• corn starch
• egg
• shui yi
• soybean paste
• whole milk
• fine sugar

Ingredients

Steps

1. 1 Prepare all ingredients, eggs from room temperature,

   

2. 2 Apply oil and powder to the mold

   

3. 3 Put the eggs and fine sugar in a container, put a basin of warm water under the egg bowl, do not touch the bottom of the egg basin, beat with your hands until the fine sugar melts, add water and mix well;

   

4. 4 Remove the warm water basin and use an electric whisk to beat the egg liquid at high speed until the egg liquid is thick. Use low speed to eliminate large bubbles until the egg liquid can draw patterns that will not disappear for a while

   

5. 5 Sift in the flour in 2 batches and mix the batter evenly

   

6. 6 Whisk milk, corn oil and soybean paste until emulsified, pour in a shovelful of cake batter and mix evenly

   

7. 7 Pour the milk paste into the egg paste along the spatula, and mix the egg paste evenly

   

8. 8 Put the egg paste into a piping bag and squeeze it into the mold until it is eighty full

   

9. 9 Place in a preheated oven, with the upper and lower tubes at 160 degrees each, the middle and lower layers, for 20 minutes

   

10. 10 When the time comes, take out the mold and shake it on the table a few times to facilitate demoulding.