How to make Thousand Leaf Sponge Cake

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to the Thousand Leaf Sponge Cake. Let's get started now.

1.12 Prepare the ingredients and tools separately.

2.21 Mix the salad oil, water and 20g of sugar in the ingredients, mix well with a hand whisk and set aside.

3.1212 Crack the eggs into an oil-free and water-free stainless steel egg beater and add another 60 grams of white sugar.

4.2121 Pour an appropriate amount of water into the soup pot, then put the egg beater into the soup pot, heat it in water to about 40 degrees, and stir with a manual egg beater while heating. Be careful to stir quickly and evenly so that the mixture in the bucket is heated evenly.

5. When the temperature reaches about 40 degrees, remove the whisk from the warm water, fix it on the base of 938N, fix the 938N whisk, and stir at level 5.

6. After stirring for about 3 minutes, the egg liquid has doubled in size and turned from yellow to light white.

7. At this point, the 938N egg beater can be removed from the base.

8. Use a stirring stick to lift the egg liquid. You can draw an 8 on the surface, and it will slowly disappear within a few seconds, indicating that it has been beaten.

9. Sift the low-gluten flour into the beaten egg liquid in three batches.

10. Each time you sift the flour, use a rubber spatula to gently mix it evenly. Remember, when stirring, do not make circles, but stir from the bottom up, with light and fast force.

11. Take a small portion and add it to the oil-water mixture in the second step and mix well with a spatula.

12. Pour the mixture mixed in the previous step back into the bucket and mix it evenly with a spatula. The cake batter is basically ready.

13. Place baking paper on the baking tray, scoop a little of the prepared basic egg batter into the cooking bowl with a spatula, then pour the remaining egg batter into the baking tray, smooth it with a spatula, then hold the baking tray flat, and drop it from top to bottom a few times to eliminate the larger bubbles.

14. Add a little cinnamon powder to the egg mixture in the cooking bowl and mix well to make cinnamon egg mixture.

15. Put the mixed cinnamon egg paste into a piping bag, squeeze out the cinnamon egg paste and draw vertical lines on the egg paste.

16. Use a toothpick to draw the pattern in the first row in the positive direction and in the second row in the opposite direction.

17. The finished egg batter is as shown in the picture. Hehe, please forgive me for my crooked drawing. It happened that my family ran out of piping bags that day. I put the cinnamon egg batter into a plastic bag and then cut a small hole to squeeze it out, so the aesthetic effect is a little worse.

18. Preheat the oven to 170 degrees, place it on the middle layer and bake for 25 minutes, until a golden layer of cake is formed on the top layer of the cake.

19. Take out the baked cake and place it upside down on a new piece of wax paper. Then tear off the original wax paper while it is still hot and let it cool.

20. After the cake has cooled, spread it with blueberry jam.

21. Cut the cake into countless even small slices, then put two slices of cake together into one piece, and you're done.

Seeing this, don’t be scared by the method of making the Thousand Leaf Sponge Cake described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.