Honey cake

Honey cake

Introduction:

"The weather is getting colder, and I don't have the desire to go out. This kind of weather is just suitable for me to stay in the kitchen alone and do my baking. Haha, today I present this honey cupcake, which uses whole egg to make the inside of the cake fluffy and soft. I also added some raisins, sour and sweet, with endless aftertaste. Mom and dad like to eat cakes with similar taste. They praised the sponge cake last time. "

Production steps:

Step 1: prepare the material and soak the raisins in warm water in advance

Step 2: pour the eggs, sugar and honey into a bowl to beat

Step 3: send to pick up the egg beater and draw 8 words. The words will disappear after 5 seconds

Step 4: pour in the sifted low flour and mix well

Step 5: spoon the batter into a bowl filled with vegetable oil and mix well

Step 6: pour the batter back to the original level of the whole egg, mix well, pour in the raisins and mix well

Step 7: scoop the batter into the mold with a spoon and shake out the big bubbles with force

Step 8: put into the oven preheated 175 degrees, middle layer up and down the fire for 20 minutes

Materials required:

Eggs (room temperature): 2

Honey: 30g

Soft sugar: 20g

Sifted low flour: 65g

Vegetable oil: 30g

matters needing attention: http://blog.sina.com.cn/s/blog_ 6a50eef00101 huyl.html It's better to beat eggs at room temperature. Refrigerated eggs can be put into warm water for rewarming. The whole egg's beating time is longer than that of single egg's beating protein. It's necessary to beat eggs in place, so that it's not easy to defoaming when sifting in low flour

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet