Sweet honey cake

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Quantified material, medium size eggs, 110 grams after hull removal

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Soften the honey insulated water. It's mobile. The oven can preheat 160 degrees

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The red sugar that is bought is often sprouted, so it's broken early with a cuisine to avoid uneven distribution

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Flour's been sifted twice earlier

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Pour eggs into a clean, oily, watery bowl, and add red sugar and honey

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Insulation

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An egg drop starts with a low-speed mixing to 36-40 degrees (with a slight touch of the hand) with a high speed attached to the bottom of the basin

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The egg fluid will continue to spread at high speed as the egg-beating foam becomes richer

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When the egg liquid is big enough to be yellow, the foam changes and continues at medium speed

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I'm going to hit it at a low speed when the egg fluid color gets lighter and thinner. Fire

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It's good to have eight words

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And at this point, there's a clear-sized bubble, which continues to be swung at a low rate of one to two minutes with an egg-beater, trying not to touch the basin

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One time or two or three times the flour is sifted into the egg fluids that have been sifted

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Scratch the bottom of the basin from 2 o'clock to 8 o'clock, flipping up at 9 o'clock, turning on the left hand and hitting the egg basin

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It's so thin and thin

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It's not like we're going to have to do this

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We'll double the corn oil by 14

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Pour the mixed cake in an 8-point-full position, then shake the cup and remove the bubble and send it to the middle of the oven at 160 degrees for 18 minutes

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It's about 10 minutes. The brown sugar cake will be darker. Watch it

The sugar content of sponge cakes is higher than the sugar content of a normal twilight cake, and the role of sugar here is not only an increase in sweetness, but also in preserving cake moisture, the steadyness of egg fluids, the ease with which the whole egg-disembled egg fluids can very easily melt if the sugar is too low, and, conversely, it is stable, so don't easily reduce the amount of sugar in the formula; honey increases the temperature of the egg fluids and the flavor of the cake! When eggs reach 36 degrees, the surface tension of the eggs can be weakened, easily ejected, and the temperature can be increased to around 40 degrees, but the stability of the egg fluids that are released at high temperatures can be weakened, so that the flow of chicken fluids at around 25 degrees will be relatively stable; 3. I use a tub smaller than an egg pellets filled with egg fluid for hot water (50-60 degrees), one reason being that the egg fluid does not come directly into contact with hot water, avoid pre-heating of the pellets, and the temperature of the eggs will not be too high; 4 or the egg fluids should be thinly gleamed, air-breaming spread evenly, and the strips of the egg paste that have been lifted up to the full level of lactation will not disappear immediately, and if there is still a visible air bubble that can be swung at a low rate, it will have to be smoothed down evenly smoothed