French honey sponge cake

French honey sponge cake

Introduction:

Production steps:

Step 1: add honey and sugar into the egg, use the electric beater to make a large number of bubbles at low speed, like fish eyes.

Step 2: continue stirring at high speed.

Step 3: until the color becomes light and thick ribbon, the pattern will not disappear for a long time. When the beater head is lifted, keep 2-3cm egg paste from dripping.

Step 4: sift the batter into the low gluten flour.

Step 5: mix the flour and egg paste thoroughly with a rubber scraper by turning from the bottom up.

Step 6: pour in the vegetable oil and stir well.

Step 7: pour into the mold.

Step 8: preheat oven, 180 ° for 30 minutes.

Materials required:

Eggs: 4

Low gluten flour: 140g

Fine granulated sugar: 70g

Honey: 60g

Vegetable oil: 60 ml

Note: 1. When the whole egg is at 40 degrees, it's the easiest to beat it. You can beat it in hot water, but the temperature should not be too high, otherwise the stability of the egg paste will be affected. 2. We must use electric egg beater. It's difficult to beat eggs in place by hand. 3. Use tasteless vegetable oil. Such as: sunflower seed oil, corn oil, salad oil, soybean oil. Do not use too strong smell, such as: olive oil, peanut oil. 4. Sifted flour is best divided into two times, easier to mix. 5. Eggs must be thoroughly whipped. Pay attention to the technique when mixing, otherwise it will not be fluffy. 6. Pay attention to the time.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet