French honey sponge cake (baking plate version)(fa shi feng mi hai mian dan gao kao pan ban )

French honey sponge cake (baking plate version)

Introduction:

"The new year's bell is about to ring in 2013. In this day of welcoming the new and sending the old away, the best way for a cook to celebrate is to present a table of delicious food for her family, and then send a hand-made New Year's cake to wish her family health, happiness, peace and happiness in the New Year! Here, I'd like to present this delicious new year cake to my friends. I wish you all the best in the New Year

Production steps:

Step 1: the original ingredients as shown in the figure, weighing, ready.

Step 2: knock the whole egg into the egg beater and pour in the soft sugar.

Step 3: pour in the honey and mix the egg sugar with a hand beater.

Step 4: put the iron pot on the stove, add water, bring to a boil, and then put the egg beater into the oven for heating.

Step 5: beat with the electric egg beater until it foams. When the temperature of the egg syrup reaches about 37 ℃, turn off the heat and continue to beat until the egg syrup is thick. This process takes about ten minutes.

Step 6: take out the whole egg and set aside.

Step 7: add the low flour into the whole egg liquid in 3 times.

Step 8: stir well into egg paste.

Step 9: pour the corn oil into the conditioning basin, and scoop 1 tablespoon of the whole egg liquid.

Step 10: mix into corn oil paste and set aside.

Step 11: pour the corn oil paste into the egg paste.

Step 12: pour the cut and mixed cake paste into the baking tray covered with oil paper, smooth it, sprinkle sesame seeds, shake it twice, and shake out the big bubbles.

Step 13: preheat the oven for 10 minutes, then put it into the oven for 160 degrees, heat up and down, middle layer, 25 minutes, until the cake surface is golden.

Step 14: demould the cold cake, cut it into square shape and eat it.

Materials required:

Low powder: 180g

Eggs: 6

Honey: 50g

Sesame: right amount

Corn oil: 50g

Soft sugar: 100g

Note: 1. Keep the temperature of the whole egg at about 37 degrees, that is, the body temperature. When you reach into the egg liquid with your hand, you can feel warm. 2. Test method of whole egg whipping: when using the egg beater to lift the egg liquid, it can flow down in a smooth strip, or it can be detected by drawing 8 characters. 3. When low flour is added to the whole egg liquid, it should be mixed carefully from top to bottom to avoid defoaming. 4. I use Changdi's ckf-25b baking plate. This recipe is the amount of a baking plate. 5. Like sweet friends, can add 10-20 grams of sugar.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fa Shi Feng Mi Hai Mian Dan Gao Kao Pan Ban