Frequently Asked Questions about Egg Sponge Cake
Q: Why do you want to heat the entire egg before sending it?
A: It is even more difficult for the whole egg to beat the score. Only because the oil contained in the egg yolk inhibits the foaming of the protein, the temperature is increased by means of heat insulation, which can reduce the surface tension of the eggs and make them easier to pass.
Q: Why do you want to stir the whole egg while heating it with sugar?
A: When the water is heated and heated, only the part of the bottom of the egg-pump is exposed to the hot water, which means that the heat is the fastest. However, the egg liquid in the center cannot be heated properly. Only the stirring will make the heat even and will not cause Excessive or insufficient heating. It also allows sugar to dissolve more easily.
Q: How much is the temperature when heated by water?
Answer: When the water is heated, it starts with a small amount of cold water and heats up slowly. Do not sit in the hot water from the start. If the hot water is too hot, it will cause the egg liquid in the pot to be cooked. Warm slowly with cold water until the cold water in the pot turns off slightly. Continue to heat the water and stir the egg mixture on the remaining temperature until the temperature is around 36 degrees to the human body temperature.
Q: The sugar content of whole egg sponge cake is much higher than that of chiffon. Can I reduce the amount of sugar?
A: First, the higher the sugar content in the eggs, the easier it is to pass the eggs. The bubbles of the beaten eggs are also more stable. In addition, the whole egg method cannot add too much liquid
Therefore, the taste is more dry than the chiffon cake, and the other effect of sugar is to increase the moisture level of the cake, so if you reduce the amount of sugar, it will cause failure or poor taste.
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