Honeycake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- eggs 100g
- honey 40g
- fine sugar 40g
- odorless vegetable oil 30ML
- sweetening
- baking
- ten minutes
- simple
Steps for Honeycake
1
Skin sugar, honey in the bowl and eggs
2
THE HOT WATER IN THE POT IS ABOUT 40 DEGREES, THE BIG BOWLS OF EGGS ARE PLACED IN HOT WATER, THE EGGS ARE SPUN WITH AN ELECTRIC OMELET UNTIL THEY REACH A VERY DENSE STATE, AND WHEN THE OMELET IS LIFTED, THE DROP OF AN EGG PASTE CAN DRAW FLOWERS ON THE FACE OF THE EGG PASTE AND THE STRIPES WILL NOT DISAPPEAR FOR A LONG TIME. KEEP 2-3CM PASTE ON THE HEAD AND DON'T DROP. THAT'S HOW IT'S DONE。
3
Sifting low-banded flour in a well-released egg paste
4
The flour and the egg paste are fully woven in the form of rubber razors which are rolled up from the bottom. Don't mess around so you don't lose a good egg
5
VEGETABLE OIL POURING 30 ML INTO THE MIXED PASTE, ALSO IN THE FORM OF A FLAT MIX INTO CAKE PASTE
6
Put the cake in two thirds of the thickness of the mold. Put it in a preheated oven of 190 degrees, bake for about 15 minutes, with gold on the surface。