Raisin honey cake

Raisin honey cake

Introduction:

"This is the cake I made for maruzi when she went back to her hometown in the summer vacation. I haven't seen the pill for more than a month, and I miss it very much. Always want to see the ball to hold her tightly, and then a hard kiss. When I go home to visit Wan Zi, I always want to do something to show my heart. Time and more hasty, chose this method is relatively simple, taste is not bad honey cake. There are also some raisins at home. Thinking that they should like to eat meatballs, they added some raisins on the basis of honey cake. Here's the honey cake ready to be baked. I love how little hearts look in the oven

Production steps:

Step 1: raw materials are ready.

Step 2: pour the sugar and honey into a large bowl and beat in the eggs.

Step 3: pour hot water into the pan, put the egg bowl in hot water, and beat the eggs with electric beater.

Step 4: start with low speed stirring, until the formation of fine foam.

Step 5: change the high-speed stirring, in the process of whipping, the eggs will become thicker and thicker.

Step 6: until the eggs are sent to a very thick state, when lifting the egg beater, the dripping egg paste can draw patterns on the surface of the egg paste, and the patterns will not disappear for a long time. At the same time, 2-3cm egg paste on the head of the egg beater will not slip.

Step 7: mix the flour and egg paste thoroughly with a rubber scraper from the bottom up. Do not beat in circles, so as not to send good eggs defoaming. Flour can be divided into two sieve, the first batter mix well, and then the second sieve into flour.

Step 8: pour 30ml salad oil into the batter, and mix well in the form of turning to make cake batter.

Materials required:

Low gluten flour: 80g

Egg: 100g

Honey: 40g

Salad oil (such as corn oil): 30ml

Raisins: Xiao Xu

Note: 1, the whole egg is the easiest to send at the temperature of about 40 degrees, so the way of sitting the egg bowl in hot water, let the whole egg liquid temperature rise, is conducive to the sending of eggs. But the temperature should not be too high, otherwise it will also affect the egg's whipping and the stability of the foam. 2. Use tasteless salad oil, such as soybean oil and corn oil. Do not use peanut oil, olive oil, tea oil and other rich flavor oil. 3. Eggs to thoroughly beat, and flour mix must pay attention to the technique, to mix up and down. If not properly handled or mixed, it will affect the softness of the cake.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet