Corn flour honey cake(yu mi mian feng mi dan gao )

Corn flour honey cake

Introduction:

"I always like the waterless honey cake sold in the supermarket. I have to wait in line to buy it when it's hot. Since I like baking, I seldom buy cakes outside, but I always think about anhydrous honey cake. Although the color is deep and the organization is slightly rough, it tastes like an old-fashioned cake. I tried several times, but I didn't have a bad taste in my memory. A new attempt, gave me a surprise, in the honey cake material added corn flour, baked cake and I remember the taste is somewhat similar, this is too exciting

Production steps:

Step 1: corn flour is light yellow, delicate, can not see the particles, but with hand twist will feel very small particles.

Step 2: corn flour is yellow, you can see is a small granular.

Step 3: pour honey and salad oil into a bowl, microwave for 30 seconds (or heat with hot water), take out and mix well.

Step 4: add sugar to the whole egg.

Step 5: first use the egg beater to mix slowly, and then quickly beat until the color becomes lighter. Lift the beater and the drop will not disappear immediately.

Step 6: sift the powder mixture and add it into the egg paste 2-3 times.

Step 7: gently cut and mix well.

Step 8: add a little batter to the honey and salad oil stirred in step 1.

Step 9: stir until the two blend.

Step 10: after mixing, pour back into the batter and mix evenly.

Step 11: apply a layer of melted butter inside the mold with a brush; dig the batter into the mold with a spoon for 7-8 minutes, shake it gently for several times, and shake out bubbles on the surface.

Step 12: preheat oven at 170 ℃, middle layer, 15-18 minutes, demould immediately after out of oven.

Materials required:

Low powder: 50g

Corn flour: 25g

Room temperature eggs: 3

Baking powder: 1 / 4 tsp

Honey: 45g

Salad oil: 30g

Fine granulated sugar: 45g

Note: 1. It's better to use room temperature eggs for whole egg whipping. If the indoor temperature is low, put the egg beater in hot water of 50-60 degrees, and it's easier to use individual hot water for whipping. 2. Although the mold has done anti sticking treatment, it is still difficult to demould. It is recommended to use paper mold or silicone mold.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Yu Mi Mian Feng Mi Dan Gao