Honey cake

Honey cake

Introduction:

"Anhydrous honey cake is the so-called old-fashioned cake, but in the past, there was no honey in the small cake processed by the processing point. In the first few years, I often brought my own flour, peanut oil, sugar and eggs to the processing point in the community to process cakes. I watched her stir up all the materials. Later, I found that she added something called cake oil to the cake. It said that the cake was fluffy. Anyway, I felt that the food additive must be food additive. I felt very uncomfortable, but I had no choice but to eat it hard. Who let me I can't do it? I've made this cake several times before, but it turns out that I didn't do it right. This time, I was very successful, and I know where the failure and success lie. The cake is delicious this time. I forgot to take a picture of the organization inside. It's much better than the one I bought. The organization is very delicate. My son even took a small bite and said he was reluctant to eat it

Production steps:

Step 1: put two eggs into a container and add 20 grams of sugar and 30 grams of honey

Step 2: use the electric egg beater to beat the whole egg. This is the appearance of beating the whole egg for a while

Step 3: continue to beat until it is in a fine bubble state, and then beat until it is in the state as shown in the figure. The egg liquid is not easy to drop, the color turns white, and the volume expands several times. This kind of state is good for beating.

Step 4: pour in the sifted low powder

Step 5: stir up and down evenly, pay attention not to defoaming

Step 6: find a bowl, add 30g salad oil, take a little egg and mix well

Step 7: mix well, then pour back into the original egg liquid and continue to mix well

Step 8: brush some vegetable oil or butter on the non stick Liulian mould

Step 9: pour the egg liquid into the mold and fill it

Step 10: put into the preheated oven for baking: 145 ℃ upper layer for 20 minutes (I'm a two-layer oven, the temperature is for reference only), until the surface is golden, then pour out the cake when it's cool.

Materials required:

Eggs: two

Honey: 30g

Low gluten powder: 65g

Sugar: 20g

Vegetable oil: 30g

Note: 1, the key is to send the whole egg, if not in place, the flour will be immediately defoaming, the first time I did it, I sent too thin, the result of the mold can not hold, I thought there was a problem with the square, this time sent in place, the egg liquid poured into the mold just a little better, there is no excess. 2. The eggs are refrigerated this time. It's easy to beat them, but it's much harder than egg white. In winter, the whole egg is the most difficult to beat. At this time, put a basin of warm water under the egg container, so it's much easier to beat the whole egg. 3. The flour should be sifted, so that the cake will be fine. The recipe is ordinary flour, the low flour I use. 4. This recipe is 2-3 eggs. I used two bigger ones, and the dosage is just right. 5. The amount of sugar added varies from person to person. I've reduced 10 grams of sugar and it tastes very sweet.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: slightly spicy