Honey walnut cake
By VicentaLakin
The weather had to change all the travel plans, the home play, the dessert. I found a bunch of paper models from the boss when he bought the baking gear, which was so soft and kind of honey-like. There's a plate of honey cake, and there's nowhere to consume the honey in the province. The skill that must be acquired is first taken from the ground, and the walnuts are wrapped around the husband's table, and some are taken by hand. It's so easy to make simple materials, make finished products, be sweet, make another cup of red tea。
Recipe Recommendations
- low-gluten flour 80g
- white granulated sugar 30g
- eggs of 2
- honey 40g
- salad oil 30g
- walnut kernel a little
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Honey walnut cake
1
(a) The required foods are ready, white sugar and egg fluids are placed in an egg bowl, and electric eggbeaters are distributed slowly to bubbles
2
In exchange for a quick break, an egg can be hit with a pointer, an egg paste can be trajectorized, and half a minute later
3
The salad oil and honey are at high temperatures and are evenly mixed and ready for use, and the egg fluid that is distributed is sifted into low-banded flour, evenly from the bottom to the top
4
(a) Pour in fine salad oil and honey, and add walnuts to the shredding
5
With a small spoon, the mixed face is put in the mould, eight-point full, on the oven; the oven is 190 degrees, 15 minutes, preheated, then placed in the oven。