Classice Genoise

2 recipe about Genoise
Mini (diameter 12 cm) : Ingredient × 0.6
- No. 2 (diameter 18 cm) : Ingredient × 1.5
- No. 3 (diameter 21 cm) : Ingredient × 2
Tips:using teflon paper to have smooth surface
Sift flour twice when measuring it and one more when put in egg mixture. When you put flavor pwder in, more sift more flour combine evenly

Bebe Ng @cook_6153853

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Ingredients

1hour 30 minutes

3 sheet 1inch

baking round pan /15cm 130 g Egg
75 gSugar
70 gCake Flour
10 gUnsalted Butter
15 gMilk
Vanilla Extract
cake flour 95g/pan 18cm
95 gsugar
150 gegg
40 gmilk
6 gcorn syrup
22 gbutter
1 gsalt
4 gvanilla extract

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Steps

1hour 30 minutes

1

Preheat convection oven at 320F in 20 minute/ convetional oven at 338F in 20 minutes and bake at 320F.
2

Using hand whisk for egg and sugar combine. Prepare hot water, placed bowl of egg mixture on and whisk to sugar dissolve evenly about 107F.You feel warm when touching the egg. Heating the egg albumin make it thinner, warm eggs become foamy more than cold one.
3

Heat corn syrup and milk+butter+salt until melted. Pour corn syrub in egg mixture and whisk by mixer in 6 minutes on high speed. After 6 minutes slowly down to slow speed and mix more 2 minutes. the right consistency is foamy, fluffy has pale yellow and silky
4

Sift flour into the batter and using spatula to scattering that over the mixture, make sure scrap from the bottom of the bowl. Do not over mix. Using fold in technique, flour not be seen afer 30 times
5

Pour butter mixture in batter and mix immediately. Mix it evenly. last adding vanilla extract into. Pouring into baking pan using skewer to stir aan tapping at the bottom for remove air bubble. Baken at 320F in 30minutes
6

When it's done take out and tap down on to table 10cm high, peel off paper and up side down for 3 minutes