Yummy food --- honey cake(feng mi xiao dan gao )

Yummyfood --- honey cake

Introduction:

"Today, I finally broke through that I don't make biscuits (I guess everyone is tired of making biscuits every time). Bold try to do a whole egg to send honey cake, follow the round pig video step by step, every step is done very seriously. (in fact, I'm very worried. I've always heard that it's hard to get rid of the whole egg, but I didn't expect to be successful in the end.)

Production steps:

Step 1: prepare the materials and knock the eggs into a clean, water-free and oil-free basin. Add all sugar and honey to the egg. Stir with a hand beater.

Step 2: pour 1 / 2 volume of cold water into the pot, place the egg bowl on the water, turn down the heat and start heating (in the term of water insulation heating). Keep stirring with the manual beater while heating until the egg and sugar are evenly mixed.

Step 3: when the temperature of egg liquid reaches 36 ℃, remove the hot water and start to beat with electric egg beater.

Step 4: turn on the third gear (medium speed) of the beater and stir for about 1 minute.

Step 5: after stirring, the bubbles are large, the color of the egg liquid is yellow, and the volume of the egg liquid is slightly larger than that of the original (Fig. 4).

Step 6: continue to beat with 3 gears for about 1 minute, and 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 the beating head is lifted, the egg drops immediately, and the continuous forging strip shape cannot be formed.

Step 7: continue to stir in third gear for about 2 minutes.

Step 8: at this time, the volume of the egg is no longer larger, but the bubbles have become smaller, and the color has begun to turn white slowly. Continue to stir in third gear for about 3 minutes. In the process of beating, egg liquid will have some micro lines.

Step 9: at this time, the volume of the egg liquid remains unchanged, but the bubbles become very fine, and the color of the egg liquid turns white. When the beating head is lifted, the egg liquid is in the shape of forging belt, flowing from top to bottom. The falling trace slowly disappears within 5 seconds. At this time, the whole egg is finished.

Step 10: first sift 1 / 2 of the flour into the egg mixture, then turn it up from the bottom with a rubber scraper, and mix the flour and egg mixture roughly. (start to preheat oven 180 degrees)

Step 11: sift in the remaining 1 / 2 of the flour, and continue to turn it up from the bottom with a rubber scraper until the flour and egg 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 12: mix 20 grams of corn oil, 20 grams of fresh milk and 1 / 16 teaspoon of salt into an emulsion in another small basin, and stir with a manual egg beater until the oil and water are dissolved. Add 1 / 3 cake paste into a bowl and mix with salad oil. Mix well and then pour back the remaining 2 / 3 of the cake paste. Mix well with a rubber scraper. (pay attention to control the time. If the time is too long, the egg liquid will defoaming.). The final mixed cake paste should be used immediately, otherwise it will defoaming.

Step 13: pour the cake paste into the mold and fill it with 8 points. (it can be poured directly with the help of a spoon or carefully)

Step 14: baking time: oven 180 degrees preheating, middle 160 degrees 20 minutes

Step 15: you can adjust it up and down according to the temperature of your oven.

Step 16: the first time to make whole egg honey cake, unexpectedly very successful. Thank you for your video teaching. This small cake is full of color, fragrance and taste~~

Materials required:

Large eggs: 3 (180g)

Honey: 50g

Sugar: 40g

Low gluten flour: 100g

Corn oil: 20g

Milk: 20g

Salt: 1 / 16 TSP

Note: 1. When the whole egg is heated with granulated sugar, be sure to stir while heating. 2. The temperature of water insulation heating is slowly heated with cold water until the cold water in the pot is slightly hot. Take advantage of the remaining temperature and continue to stir the egg until the temperature reaches about 36 ℃. 3. The sugar content of whole egg sponge cake is much higher than that of Qi Feng. The higher the sugar content in the egg, the easier it is to beat, and the more stable the bubbles are. So if you reduce the amount of sugar, it will cause failure or bad taste. 4. Add flour twice. If you add too much flour at one time, it's not easy to mix well. If you add it in two times, mix it roughly first, and then add it in the second time, it's easier to mix. The most important thing is that the mixing speed should be fast, the range should be large, too long time will cause the egg defoaming. 5. First take a small part of the cake paste and salad oil and milk mix well, if directly into the cake paste will cause the bottom, not easy to mix well.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Feng Mi Xiao Dan Gao