Honey cake

By VicentaLakin

Honey cake
Now there's all kinds of beautiful cake shops, waffles and bakeries all over the street, not as happy as they were when they were kids, that's the ordinary ones, and the honey cakes are more common. Having received the prize for the fifth menu the other day, and thinking of this classic cake, which is of special significance to me, it was the first cake that I made when I was in contact with the bake, which failed without any suspense, and the last cake that I made was like a cookie, now think, why did it have to be made of a cake that needed full-egged? But then the first wind worked unexpectedly, still remembering the joy of success and building confidence in the back of the bakery。

Recipe Recommendations

  • eggs of 2
  • honey 40 grams
  • white granulated sugar 40 grams
  • low powder 80 grams
  • salad oil 30 grams

Steps for Honey cake

  • Make Honey cake step 0
    1
    Sugar, honey and eggs in a big bowl。
  • Make Honey cake step 1
    2
    Put the bowl in the hot water。
  • Make Honey cake step 2
    3
    The insulated water gives out eggs until they appear and do not easily disappear。
  • Make Honey cake step 3
    4
    Low powder sifts into eggs 2-3 times, evenly mixed。
  • Make Honey cake step 4
    5
    Add salad oil evenly, cake done。
  • Make Honey cake step 5
    6
    The cake fell into the mold and baked in the oven。
  • Honey cake Make Tips

    Ingredients: 2 eggs, 40g honey, 40g white sugar, 80g low-gluten flour, 30g vegetable oil Baking: Middle rack, 190°C, about 20 minutes 1. Whole eggs are not easy to whip; it will be faster if beaten in warm water at around 40°C. 2. After sifting in the flour and adding the oil, be sure to fold the mixture. Do not stir in circles, otherwise it will deflate very easily. 3. Whole egg batter is much more prone to deflating than egg white batter when mixing in flour. A small amount of deflation does not matter much; the final product is still excellent, and the texture is certainly very good.