Honeycake
By VicentaLakin
Honeycakes, which have been with you since childhood, are still on the market and still have the stubbornness of honeycakes because of their soft, delicate, sweet tastes! Of course, the last thing the editor has to say is that he made it at home. It's better than what's outside
Recipe Recommendations
- eggs of 6
- fine sugar 130g
- milk 35g
- honey 55g
- high-gluten flour 150g
- sweetening
- burn
- several hours
- simple
Steps for Honeycake
1
The mix of milk and honey is even
2
Eggs in an egg bowl mixed with fine sugar
3
The insulation heats up and keeps mixing, bringing the egg fluid up to 40 degrees from hot water
4
Putting an electric omelet into a bubble, light yellow, while slowly pouring in the mixed honey milk
5
When you're in the tub, you're in the tub, and you're not gone
6
It's sifted into the egg
7
Smash it with an eggbeater so you can't see dry powder, hit it so you can lift it, drop it in the pot, you can paint it in eight words and it won't disappear
8
And then you brush the bottom of the grinder a little bit of the salad oil and it's sticky. Medium
9
The oven will be pre-heated, first at 180°, mid-level, for five minutes up and down, and then will continue to bake at 160° for 20 minutes. When you're out of the oven, you're going to have to put it back on for a while and then you can just take the cake out