Honey cake (cyalina hand made)(feng mi xiao dan gao qin shou zhi zuo )

Honey cake (cyalina hand made)

Introduction:

"Recently, on a whim, I decided to learn how to bake. So I bought a lot of baking materials and molds on the Internet, and read a lot of information about making cakes and egg tarts on the Internet, so I started to make them. At the beginning, I thought that the microwave oven could be used as an oven. (it says that you can bake chicken wings on the microwave oven). I didn't expect that all the egg tarts would be burnt and wasted for the first time. It's a pity that it's not edible It took me an afternoon to make it... Later, my husband said that I'd better buy an oven and try to make a chicken cake after I bought it. It's simpler than the egg tart program. "

Production steps:

Step 1: Materials: (there are 12 cake paper molds, and I pad some tin foil boxes to make egg tarts, otherwise the paper molds are too thin and easy to turn over.) first, weigh the following materials with an electronic scale. It was too difficult to weigh them with weights before. It took half a day to weigh them. Later, I decided to buy an electronic scale, which is much more convenient. A. Three eggs, 50 grams of honey (I bought honey is sweet, only 20 grams), 20 grams of soft sugar, 100 grams of B. low powder, 20 grams of C. salad oil, 20 grams of fresh milk and a little salt. (just put it by yourself) how to make it: (after heating 3 eggs, beat them at medium speed for about 7 minutes)

Step 2: 1. Prepare the materials and knock the eggs into a clean, oil-free and waterless basin (Fig. 1). 3 eggs into a large bowl.

Step 3: 2. Add all sugar and honey to the egg.

Step 4: 3. Pour 1 / 2 volume of cold water into the pot, place the egg bowl on the water, turn down the heat and start heating. (that is, heating with water) while heating, continuously stir with the manual egg beater until the egg and sugar are evenly mixed. Don't put it on hot water at the beginning, or the egg liquid will be cooked easily

Step 5: 4. When the egg temperature reaches 36 ℃, remove the hot water and start to beat with the electric egg beater. (Figure 6)

Step 6: 5. Turn on the first gear of the egg beater and stir for about 1 minute. (Figure 7)

Step 7: 6. After stirring, the bubbles are large, the color of the egg is yellow, and the volume of the egg is slightly larger than the original. (Figure 8)

Step 8: 7. Continue to stir with the first gear for about 1 minute. The egg liquid begins to expand to twice the size. At this time, the bubbles become medium size and the color is still yellow. When you lift the beater, the egg drops down immediately, unable to form a continuous ribbon. (Figure 10)

Step 9: 8. Continue to stir with gear 1 for about 2 minutes. (Figure 11)

Step 10: 9. The volume of egg liquid will not increase at this time. (Figure 12)

Step 11: 10. Switch to the second gear for about 3 minutes. In the process of beating, the egg liquid will have some lines. (Figure 13)

Step 12: 11. At this time, the volume of the egg liquid remains unchanged, but the bubbles become very subtle, and the color of the egg liquid turns white. (Figure 14)

Step 13: 12. Lift the beating head, the egg liquid is in the shape of forging belt, flowing from top to bottom, and the falling trace slowly disappears within 5 seconds. At this time, the whole egg is finished. (Figure 18)

Step 14: 13. First sift 1 / 2 of the flour into the egg mixture, then turn it up from the bottom with a rubber scraper, and roughly mix the flour and egg mixture (start to preheat the oven at 180 ℃) (Fig. 19)

Step 15: 14. Sift in the remaining 1 / 2 of the flour, and continue to turn it up from the bottom with a rubber scraper (Fig. 21) until the flour and egg liquid are fully dissolved, and no granular flour can be seen. (pay attention to control the time. If the time is too long, the egg liquid will defoaming)

Step 16: 15, 20 grams of oil, 20 grams of milk, salt, into another small basin, mix, stir with a manual egg beater until the oil and water dissolve. (Figure 22)

Step 17: 16, take 1 / 3 of the cake paste into a bowl and mix with oil.

Step 18: 17. Mix well and then pour back the remaining 2 / 3 of the cake paste. (Figure 23) mix well with a rubber scraper. ((pay attention to control the time. If the time is too long, the egg liquid will defoaming)

Step 19: 18. The final cake paste should be used immediately, otherwise it will defoaming. (unless you have a large oven, it's better to make one that can fit the oven at a time.)

Step 20: 19. Put the cake paste into a container with a sharp mouth, pour the paste into the mold, and fill it with 8 points (the cake will expand during baking, so only 8 points can be filled). I forgot to take a picture^_^

Step 21: 19. Put the cake paste into a container with a sharp mouth, pour the paste into the mold, and fill it with 8 points (the cake will expand during baking, so only 8 points can be filled). I forgot to take a picture^_^

Step 22: 20, baking time: oven 180 degrees preheating, middle 180 degrees for 20 minutes. (Figure 25)

Step 23: 21, honey cake finished, is not very attractive wow. ^_ ^(Figure 31)

Materials required:

Low powder: 100g

Eggs: 3

Honey: 20g

Soft sugar: 20g

Salad oil: 20g

Fresh milk: 20g

Salt: right amount

Note: warm tips: I use a small Qihe ks-930 portable egg beater, only second gear. First gear is low speed, second gear is high speed.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Feng Mi Xiao Dan Gao Qin Shou Zhi Zuo