[old honey cake] - the sweetest cake in memory

[old honey cake] - the sweetest cake in memory

Introduction:

"The old-fashioned honey cake is the sweetest cake in my memory. When I was a child, there was a shortage of materials and desserts. The honey cake is the most profound one in my memory. At that time, if you can taste a piece of honey cake, you will feel extremely satisfied and happy. With the passage of time, material life is more and more rich, I do not know when, honey cake faded out of my life, many years have not tasted. Until last year, a familiar sweet taste suddenly attacked the taste buds, which made me eager to taste the taste of honey cake in my childhood. I couldn't wait to buy it to taste it. Although there was still a trace of taste in my memory, I always felt that there was something missing or superfluous. I think we should do it ourselves to restore the most unforgettable taste of childhood, and let Niuniu taste the most satisfying and happiest cake of our childhood. After many attempts, the honey cake closest to my memory came out. I baked 7 pieces at a time, but I didn't expect that Niuniu and Andou two snacks only wiped out 6 pieces at a time, or I tried my best to obstruct and survived one piece. It seems that adding the taste of love is the most beautiful taste. "

Production steps:

Step 1: beat the eggs into a wide and deep bowl and add honey

Step 2: beat with electric egg beater until the whole egg liquid turns into fish eye blister, add half of the fine sugar

Step 3: continue to beat until the whole egg is thick and bulky, add the remaining sugar

Step 4: continue to beat until the whole egg liquid is hard foaming. When the egg beater is lifted, the egg lake is upright and small pointed, which is hard foaming

Step 5: sift the low gluten flour into the egg paste, turn it from the bottom to the top, and mix evenly. Do not stir in circles

Step 6: take two tablespoons of egg batter, put it into corn oil, and stir well

Step 7: pour the stirred oil batter back into the egg batter in step 6, and mix evenly from bottom to top

Step 8: pour the batter into the mold for 9 minutes

Step 9: put the preheated oven at 150 ℃ for about 25 minutes, then put it on the baking net immediately after it is out of the oven, cool it and demould it for consumption

Materials required:

Eggs: 3

Honey: 40g

Fine granulated sugar: 10g

Corn oil: 35g

Low gluten flour: 80g

Note: 1, mixing technique is very important, be sure to flip from bottom to top mixing, do not circle mixing. The speed should not be too slow, otherwise the protein will defoaming, resulting in the failure of the cake. 2. The protein should be sent to the hard foam. Pay attention to the hard foam, which means that the protein is straight and sharp. We can't fight, otherwise we will also fail. 3. The oven temperature can be adjusted according to the oven temperature. 4. Cake must be baked, otherwise it will have egg smell, affect the taste or collapse. 5. Check whether the cake is baked. Insert the toothpick into the bottom of the cake. If there is no adhesion on the toothpick, it means the cake is baked. 6. In the baking process, if the cake surface color is too heavy, it needs to be covered with tin foil. 7. The cake mould can use silica gel, paper cup and metal mould. It is best not to use non stick mold, do not oil mold, otherwise the cake will not be long.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet