WHAT YOU NEED

Ingredients

A moderate amount of eggs
White sugar 80 + 50
Low powder 100
A little bit of vanilla.
Vegetable oil 50
Clean water 75
A little salt.
A little lemon juice

How TO MADE Blue Ribbon College friendly cake

Steps 1 to 4

1. 3 eggs in two clean, waterless basins.

2. The protein is cooked and added to the lemon juice (or a few drops of white rice vinegar) to continue cooking.

3. The process of blue ribbon is slightly different from the domestic one, in the book it is required to reach the moisture bubble, when the soft peak, add 50 grams of sugar at a time and continue to release.

4. Hit him in the head.

Steps 5 to 8

5. If it reaches the pointed corner, it can be stopped and put in the refrigerator's refrigeration room as a backup, and if it hits it, it is discarded.

6. Egg butter + oil + purified water

7. Mixed by hand.

8. After sifting, pour the low powder, salt, and 80 grams of sugar together, hand-squeeze the Z-shaped mixture up and down evenly, do not make a circle!

Steps 9 to 12

9. Continue Z-shaped up and down.

10. The protein is removed from the refrigerator and mixed three times with the egg yolk paste with a rubber scraper, without making a circle.

11. The speed is faster, avoid long fading.

12. In the mold, vibrate to bubble.

Steps 13 to 16

13. The middle layer is 175 degrees, the surface is golden yellow, and the toothpick is not sticky.

14. The stove is turned on to dry in the net until it cools, avoiding shrinkage.

15. Completely removed after cooling, cut with a small toothed knife.

16. The operating process of the blue belt is different from that of most of the domestic sponge cakes, and the taste is also different, it is a mixture of sponge cakes and sponge cakes.

17. The next day, the family had breakfast, and after a night, it was softer.

18.

Handy cooking tips

　　1, there is also a small spoon of bubble powder in the original recipe, as long as the protein is disseminated well, it can support the cake, don't do it too.2, the finished product is about 7 inches, with a 6 inch mold, more cake paste can make several small paper cup cakes.3, the recipe refers to the fourth edition of the French Blue Belt Professional Baking, most of the books do not have specific time indications, generally the finished product is full of golden yellow, the insert is not sticky.If you insert a sticky cake paste, you need to put it back in the oven immediately to continue baking, do not look at it often in the middle, the cold air enters the cake and it collapses easily.