Honey sponge cake with childhood memories(feng mi hai mian dan gao dai zhe man man de er shi ji yi )

Honey sponge cake with childhood memories

Introduction:

"Today, although this cake only uses simple materials, the smell of eggs mixed with a touch of honey after it is baked, which is exactly the taste of my childhood... When it comes to cake, the first thing you think of is Qifeng cake, but this time I made another kind of sponge cake. People call Qifeng cake "Qifeng" or "Qifeng" because it's not easy to succeed. However, as long as I grasp a few points to pay attention to in this sponge cake, I can easily succeed. Ingredients: 150g low gluten flour, 125g fine granulated sugar, 5 eggs, 35g corn oil and 25g honey

Production steps:

Step 1: beat the eggs into the bowl and add honey

Step 2: stir evenly

Step 3: put the egg beater in warm water and add sugar to the egg mixture

Step 4: whisk until it is sticky and the dripping mark of egg paste is not easy to disappear;

Step 5: pour the corn oil into the basin

Step 6: stir quickly and evenly with scraper

Step 7: sift in low gluten flour

Step 8: mix well

Step 9: pour the mixed cake paste into the square plate covered with oil paper

Step 10: put into the middle layer of the preheated oven, 180 degrees for 35 minutes

Step 11: demould the cake immediately after it is out of the oven and put it upside down on the airing net. Remove the oil paper and cool it to cut it into pieces

Materials required:

Low gluten flour: 150g

Fine granulated sugar: 125g

Eggs: 5

Corn oil: 35g

Honey: 25g

Note: 1. The honey I use is crystal basswood honey. Stir the honey from the crystal state to become flowing, but the color is still white. You can use any type of honey at home. 2. It's better to use normal temperature eggs for whole egg whipping. In addition, the stability of the batter will be better if you stir the whole egg in warm water. 3 It's very important to determine the degree of whipping. If you don't have enough whipping, it's easy to make the egg paste defoaming. My method to determine the degree of whipping is very simple. There are two main points: one is the time. Using the high-speed gear of the electric egg beater, you have to keep whipping for at least 12 minutes to achieve a relatively stable state; the other is to watch the drop In the state of falling egg paste, when the egg paste falls into the beating basin, the trace will not disappear immediately, but it will continue for a short period of time before it becomes shallow slowly, and the remaining egg paste on the beating head can present an inverted triangle shape; if it reaches the above-mentioned state, then it will be no problem to send; 4. After adding oil and low powder, first of all, pay attention to the light and fast mixing action In addition, you should also pay attention to the technique of turning and mixing, never circle to stir, and turn and shovel the egg paste like frying vegetables. If you regard the egg beating basin as a clock, when turning and mixing, first cut in the scraper from 1 o'clock position, then row along the bottom of the basin to 7 o'clock position, and then turn out from 8 o'clock position. While doing this action of cutting, rowing and turning, the other hand will beat the egg The basin rotates in a counter clockwise direction, and the two hands coordinate the operation to complete the above actions at the same time; in this way, the sponge cake can be mixed quickly without defoaming; 5. After baking, the sponge cake does not need to be turned upside down to cool and demould like Qi Feng, and demould immediately when it comes out of the oven to remove the oil paper, but whether it is turned upside down does not have much influence; the surface of the cake just cooled will be hard and dry, which is the reason Normally, if you put the cake in the bag and seal it for half a day, the skin will become very soft, and the taste will be better than that of the fresh one~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Feng Mi Hai Mian Dan Gao Dai Zhe Man Man De Er Shi Ji Yi