I bought a non-stick mold to make Qifeng cake, and found that I couldn't use a non-stick mold at all. What can this mold do? Don't want to be idle . .

The method of making sponge cake with non-stick mold is as follows:

Materials and tools: non-stick pan, egg separator, egg beater, eggs, sugar, low-gluten flour, cooking oil, milk.

1, prepare ingredients:

2. Beat the eggs into a dish and separate the yolk and protein with an egg separator;

3. Then beat the yolk evenly with an egg beater at medium speed.

7. Then add flour and cooking oil into the egg mixture and stir evenly:

8. Add low-gluten flour and mix well:

9. Add milk:

10, and then add sugar:

1 1. Stir evenly with an egg beater to form a sticky paste;

1 1. Then pour the stirred cake liquid into a non-stick mold:

12, put it in the middle layer of the oven, adjust it to 150, and bake it up and down for 25 minutes;

13, the baked cake is slightly cooled and demoulded.

Sponge cake making principle:

In the process of making cakes, the globulin in protein reduces the surface tension and increases the viscosity of protein by high-speed stirring. Because the components with high viscosity contribute to the formation of foam in the early stage, they can be quickly pumped into the air to form foam. Globulin and other protein in protein are slightly denatured due to the mechanical action of stirring.

Denatured protein molecules can condense into a layer of skin, forming a very strong film to surround the mixed air. At the same time, due to the surface tension, the protein foam shrinks into a sphere, which can keep the mixed gas. During the heating process, the gas in the foam expands when heated, which makes the product loose and porous and has certain elasticity and toughness.