Eggs are medium-sized large eggs. It is not as easy to whipped whole eggs, so hot water is necessary. The temperature of the hot water is about 60 degrees, and it is transferred to the egg liquid through the heat conduction of the egg-beating bowl, and the temperature can be maintained at 40-60 degrees.
The color of the cake with more egg yolk is more golden, and it looks particularly dazzling in the afternoon sun. It is still sweet and delicious without oil. The surface of the freshly baked cake has a bit of crunchy graininess. After it is cold, it is softer than ordinary whole egg cakes.
[Materials] 2 whole chicken eggs, 2 egg yolks, 60 grams of low-gluten flour, 60 grams of caster sugar, 80 grams of plain yogurt
[Quantity] 12 cups, upper caliber 6CM, height 3CM, metal mold
【Baking】Up and down heat at 160 degrees for 10 minutes, turn to 150/160 degrees for 12-15 minutes
1. Materials and tools are ready: 2 whole eggs, 2 egg yolks, plain yogurt, low-gluten flour, fine sugar; whisk, one large and one small two egg bowls, 12 continuous molds and paper cups;
2. Put the paper cup into the 12-connected metal mold first;
3. Put 2 whole eggs, 2 egg yolks, and 60 grams of fine sugar into the pot;
4. Take a large basin, pour in hot water of about 60 degrees, place the egg beater in the hot water, first use the egg beater to mix the fine sugar with the egg liquid, then beat at high speed for 3 minutes to make the egg liquid volume It becomes larger and the color becomes lighter, and then it is beaten at medium and low speed to make the bubbles become delicate and the custard state is stable; lift the whisk, the traces of the custard will not disappear for 10 seconds;
5. Sift the low-gluten flour into the egg batter;
6. Use a spatula to mix up and down evenly;
7. Take a spatula and mix it evenly with plain yogurt;
8. Pour the yogurt batter into the batter bowl and mix evenly to form a delicate and shiny cake batter; at this time, the oven is preheated to 160 degrees;
9. Pour the cake batter into the paper cup, 8 or 9 minutes full, lift the baking pan and shake it lightly;
10. Put it into the middle layer of the preheated oven, and bake at 160°C for 10 minutes, then turn to 150/160°C and bake for 12-15 minutes. Adjust according to the oven situation and the color of the cake you like;
11. Gently shake twice after baking, pour the cake on the drying rack;
12. Eat or store in a bag after cooling, or you can burn patterns on the surface of the cake for decoration.
1. This is the operation method of using the whole egg sponge cake, because there are two more egg yolks, the color of the cake is more golden, and the taste is more ordinary and soft;
2. The egg liquid insulation water is easy to blow, so that the temperature of the egg liquid is between 40-60 degrees. First, blow it at high speed, then transfer to medium and low speed to sort large bubbles. After the egg batter is stable and delicate, finish at low speed for 1 minute;
3. The baking time and temperature are adjusted according to the actual situation of the oven, the material and size of the mold used, and the color of the favorite cake.