All-ball honey cakes
By VicentaLakin
The formula is taken from the little kitchen of the hogs, and there's been a change in the method of doing it. Here, thank you for sharing! Since the baking, it's a hog's honey cake, and the teacher's video is very detailed, and it's been done a few times, not once. It's like a bit of gas in a running car, and it gives me the feeling of back push, and honey cakes definitely give me a big incentive, and then it's like chicken blood, and it's like being on a baking road. And then there was a lot of cake, and I still miss its simple taste. The office's sister has recently become obsessed with baking, making honey cakes for everyone to taste, feeling wrong, exploring and finding no problem. This time, she made this cake to make her taste a comparison。
Recipe Recommendations
- eggs 180 grams
- low-gluten flour 100 grams
- honey 50 grams
- fine sugar 40 grams
- salad oil 20 grams
- milk 20 grams
- salt
- sweetening
- baking
- an hour
- ordinary
Steps for All-ball honey cakes
1
Prepare materials to knock eggs into a clean, oil-free basin。
2
Add all sugar and honey to the eggs。
3
Smash the egg with a manual
4
In the pot, the water is cool, the egg basins are placed on the water, and a small fire is opened to heat. The warmer side keeps mixing until the egg fluid and sugar are evenly mixed. Temperature by hand, when the egg fluid warms but does not exceed 40 degrees, from hot water。
5
Started to stir up the mid-speed of the entire journey with an electric omelet, hit the egg white, raised the egg head, showed a trajectory flow, and the remaining traces disappeared within two seconds, at which point the air bubble was prepared at a low rate of two minutes, moving as follows: the hand-in-hand punching of the egg head without moving the other hand. The fluid of the eggs remained constant at this time, but the bubbles were very fine, and the egg colored Zeprotein suggested that the egg fluids that fell from the omelet would not disappear and the whole egg would be ready for hair。
6
At this point, the preheated oven sifts 1/2 of flour into the distributed egg fluid with flour, then flips the flour up from the bottom with a rubber razor, so that the flour is coarsed with the egg fluid. Scan the remaining 1/2 of flour。
7
The rubber razor continues to be turned up from the bottom up until flour is fully integrated with the egg fluid and no particulate form of flour is visible. You have to move fast. The egg drops over time
8
Twenty grams of salad oil, 20 grams of milk, 1/16 spoons of salt, mixed in another small basin, mixed with a manual egg-cutting device into the oil water。
9
Put the cream in the cake paste with a rubber razor and be quick。
10
It's the last piece of cake that's made. It's clearly less than the previous one. It's to be used immediately, or it'll melt。
11
Put the cake in the mold with a full eight。
12
Baking time: 180 degrees preheat in oven and 180 degrees 20 minutes in the middle
13
The stove was immediately removed from the silica。