Three-flower evaporated milk sponge cake recipe
Three Flower Condensed Milk Sponge Cake Eggs Rice Flour Cake is a traditional delicacy Recipe and can often be found in many restaurants. Three Flower Condensed Milk Sponge Cake Varieties are rich, flavors diverse, and it is widely loved by everyone. Just imagine the drool flowing down, come join Cooking Network us to learn how to make this dish!
Three Flower Condensed Milk Sponge Cake Recipe:Ingredients Introduction Three Flower Condensed Milk (100g)
Rice Flour (85g) Unflavored Cooking Oil (45g)Three Flower Condensed Milk Sponge Cake 1. All ingredients family photo
Egg Whites
Ensure the egg white bowl is oil and water-free, separate the egg whites from the yolk.
2.Mix the egg yolks, three flower condensed milk, and unflavored cooking oil thoroughly to blend well. Electrical mixer beaters must be clean and water-free.Start whipping the egg whites. Key to whipping the egg whites is ensuring the liquid is completely clean; no water allowed. Add a few drops of white vinegar, whip until foam forms.
2. Add one-third sugarContinue whipping until the egg white liquid thickens.3. Add another one-third sugar, continue whipping until patterns start to appear in the mixture.4. Add the remaining one-third sugar; gradually increase the speed of the mixer from low to high.Vinegar Whip until stiff peaks form, i.e., when lifting the whisk, a sharp peak is formed that stands upright without collapsing.
Whipped egg whites are ready for use.5. Sift in one-third of the rice flour into the egg yolk mixture, gently mix with an electric mixer on low speed for a few seconds until well combined. 6. Repeat this process twice more.
7. Preheat the mini oven to 135 degrees.
8. Fold in one-third of the whipped egg whites into the egg yolk mixture, gently fold without circling.9. Do not stir in circles; prevent gluten formation.
10. Gently fold the remaining two-thirds of the egg whites back into the batter.11. Fold again until thoroughly combined.Oven Pour the mixed batter slowly into an 8-inch springform pan, ensuring a smooth flow like silk.
Tap the pan to remove air bubbles.
Place in the preheated oven.12. Bake at 135 degrees for about half an hour in the mini oven.
After baking, hold the cake pan about 20 cm above the countertop and gently drop it twice to release heat, then invert to cool.
13. Cool inverted until fully cooled.
Remove from the mold, the sponge cake is complete! Shake the mixture slightly to release large bubbles. Place it in a preheated oven.
13. Bake at 135 degrees for about half an hour in a mini oven. After baking, lift the cake mold up by about twenty centimeters from the work surface and drop it twice freely, then invert to cool.
14. Once cooled, remove the cake from the mold; the cake is done!
