Anhydrous honey cake
Introduction:
"Honey cake belongs to the whole egg sponge cake, adding honey to make the cake more sweet and taste better after one day."
Production steps:
Step 1: prepare materials.
Step 2: mix honey and sugar evenly, add eggs. The egg basin is stirred by electric beater at low speed with 40 ℃ hot water. When clear lines appear on the surface of egg, turn to high speed to continue stirring. Lift the egg beater and keep the egg liquid at 2cm-3cm.
Step 3: sift the flour, add it into the egg liquid twice, turn it into cake paste evenly; fill a little of the cake paste and mix it with corn oil evenly.
Step 4: mix well.
Step 5: pour the mixture of cake paste and corn oil into cake paste, stir evenly, and pour into silica gel mold.
Step 6: preheat the oven at 150 ℃ for 20 minutes.
Step 7: demould while it's hot and put it on the baking net to cool.
Materials required:
Eggs: 2
Low gluten flour: 90g
Fine white granulated sugar: 30g
Honey: 40g
Corn oil: 33 G
Note: the temperature of hot water should not be too high, otherwise it is easy to boil the eggs.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Wu Shui Feng Mi Dan Gao
Anhydrous honey cake
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