冷餐之全蛋海绵制作方法

奶香全蛋海棉Milk incense whole egg sponge 原料Raw material： 全蛋4枚、细砂糖80克、低筋面粉120克、吉士粉5克（可用奶粉替代）、色拉油30ml（2汤匙）、水、牛奶或果汁30ml（2汤匙）Whole egg fo

奶香全蛋海棉Milk incense whole egg sponge
原料Raw material：
全蛋4枚、细砂糖80克、低筋面粉120克、吉士粉5克（可用奶粉替代）、色拉油30ml（2汤匙）、水、牛奶或果汁30ml（2汤匙）Whole egg four other, fine 80 g sugar, low muscle 120 g flour, 5 g custard powder (or milk powder replacement), salad oil 30 ml (2 TBSP),water, milk or juice 30 ml (2 TBSP)
做法Practice：
1、将低筋面粉和吉士粉混合，过筛3次备用。will be low plain flour mixture and custard powder, sifting 3. Set aside
2、准备40度温水一盆，将鸡蛋打入碗中，放置温水盆中。ready to 40 degrees a basin of water, eggs into a bowl, placed warm water baths
3、用打蛋器打发全蛋，并待出现鱼眼泡后，逐次加细砂糖打发with an egg is sent all the eggs, and stay there YanPao fish, successive add sugar sent。
4、往打发好的蛋糊中逐次筛入面粉，由底部向上翻拌均匀至无面粉颗粒to send good egg mixture of successive sift in the flour, from bottom turned up. Mix well to no flour particles。
5、沿面糊四周淋入色拉油翻拌，再沿面糊四周淋入水翻版，至完全均匀。（此时预热烤箱） along the batter into the salad oil turn around drench mix, then pour the batter into the water around the counterpart to the complete even. (right now preheat oven)
6、烤模内壁抹少许油，将面糊刀入7、8分满roast model with a little oil to wall, cooked the sword into 7, 8 points full。
7、烤箱180度，烘焙35分钟即可。无需倒扣！Preheat the oven to 180 degrees and bake for 35 minutes. No city!