Honey old cake
By VicentaLakin
This waterless cake can taste nostalgic pastries and taste better than Twilight, but as long as the egg paste is in place, it's still soft, it's a good choice for breakfast or snacks, and sometimes the simplest food is more durable. The egg paste here is a full-egg-out, which is relatively long, and it's critical that it be in place, otherwise it's a hard taste。
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Honey old cake
1
Eggs hit the container with fine sugar and honey。
2
Under the container there is a hot pot of water that gives the egg fluid a temperature of about 40 degrees, which facilitates the passing. The whole egg is relatively time-consuming, so you can do it at a medium speed and speed, and then you can do it at a low speed for about a minute. When it comes to hitting the egg, it's only two to three centimeters on the head。
3
Scan half the powder first。
4
THE J FONT IS EVENED, THEN SIFTS INTO THE OTHER HALF OF THE POWDER, AND MIXES。
5
Scratch into corn oil, and then evenly。
6
About 8 or 9 points in the mold. The oven is pre-heated at 200 degrees and is then rotated to 185 degrees, 15-18 minutes in the middle layer and pasted with tin paper。