Still learning to bake -- honeycomb cake(yi ran xue hong bei feng chao dan gao )

Still learning to bake -- honeycomb cake

Introduction:

"The honeycomb forms an angle of about 9-14 degrees to prevent honey from flowing out. The ecology of bees and the structure of their nests are amazing. It can be said that they are the masterpieces of nature. It can be seen that, not to mention the world of bees, which is still unknown to people, from the perspective of hives alone, we can see that human intelligence is far less than them in terms of natural creativity. Bee, as a kind of insect with good social characteristics, has been living and reproducing since it has a longer history than human beings, and has brought us many benefits such as honey, royal jelly, propolis, pollen and beeswax. At the beginning of the new century, in the process of making the nest frame, the creativity and inconceivability of bees make us think deeply. Ever since I set foot on the road of no return baking, I want to try everything, including this fabulous "beehive", but it's high in fat and sugar. I'm a little bit scared. Has been delayed for a long time, or want to make up your mind to try. I like the beauty of the beehive. I want to see how beautiful the beehive cake is. The result really didn't disappoint me. The top half of it is cake, and the bottom half is honeycomb cake. "

Production steps:

Step 1: Ingredients: 2 eggs, condensed milk, 160g olive oil, 130g low gluten flour, 110g baking soda, 6G honey, 15g water, 170g sugar, 100g butter

Step 2: pour the white granulated sugar into a casserole filled with water and bring to a boil. Melt the white granulated sugar and cool it.

Step 3: beat the eggs into a large bowl.

Step 4: add condensed milk

Step 5: honey, stir well.

Step 6: add olive oil and stir to form a thin paste.

Step 7: mix the low flour and baking soda, sift into the batter and stir to make batter (use a manual egg beater).

Step 8: add the cooled sugar water, add it in three times, each time until it is completely integrated. After adding the next time, wrap the batter with fresh-keeping film and leave it in the greenhouse for 50 minutes. Only when the batter is still can a beautiful honeycomb come out.

Step 9: spread the melted butter evenly on the grinding tool.

Step 10: put the batter into a preheated oven at 220 ℃ and bake in the middle for 25 minutes. Until it's caramel, it's ready to go. Tips:

Materials required:

Eggs: 2

Condensed milk: 160g

Low gluten flour: 110g

Baking soda: 16 grams

Butter: moderate

White granulated sugar: 100g

Water: 170 g

Honey: 15g

Note: * the correct proportion of raw materials is also the correct formula. The correct order of adding raw materials, sugar water must be the last to add, and to add times. Let stand for 50 minutes before baking. *Honeycomb cake division is divided into two layers, baked cake is divided into two layers. The top is a soft cake, and the bottom is a dense "beehive". *When mixing the batter, you can directly use the beater to make a circle to stir, do not use the rubber knife to stir. This batter is very thin, don't worry about the gluten, even if the gluten does not affect the quality of the finished product. *It tastes better after refrigerated. It's also ice and soft.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Yi Ran Xue Hong Bei Feng Chao Dan Gao