[eng sub][no butter]완벽한 제누와즈 만들기 성공률 1000%/No baking powder How to make a perfect sponge cake

Separate the egg whites and yolks. Then start beat egg whites first. Beat egg white at high speed. When meringue comes up like beer foam, add 1/3 of sugar. Put one third of the sugar in the meringue again when whisker marks are not disappeared. Add remains and keep whisking. Settle down big bubbles and make soft meringue at the lowest speed. Cake would pop over when make meringue too stiff. Very dense but soft meringue is just fine. Add egg yolks and mix lightly with hand whisker. As soon as the egg yolks are combined, add 1/2 of the flour and salt mixture sifted two times and mix them lightly until just combined. Add remains. Mix them until just combined. pour into milk and vege oil warmed for 20 seconds in the microwave. fold them with a spatula. At this time, the oil and the mixture should be combined evenly. Otherwise, the texture of the cake will be uneven. Fold slowly to prevent gluten. Try not to deflate meringue too much. always check out the bottom of the bowl. Do not over mix or gluten would be formed. That cause the cake is flat and has big air pockets. I used deep round pan. Pour the mixture from 20cm high to break big air bubbles. Tapping the pan on the counter helps bubbles rise up. Stirring with skewer works also. Awesome! I took a picture and let it cool. I got five 1cm thick sheets. Do you like it? Your subscription and like will make better videos.

Channel: 조꽁드Joconde's baking

Views: 3,861,674

Keywords: 제누와즈, 스폰지케이크, 케이크, genoise, spongecake, howto, スポンジケーキ

Id: C_TAdBudSiE

Length: 5min 32sec (332 seconds)

Published: Thu Nov 29 2018