Honeycake
By VicentaLakin
Because of the honey, the cake is very wet, it's light honey, it tastes better after it's frozen. It's not sweet, it doesn't recommend sugar reduction, because the protein's out, it needs some sugar support。
Recipe Recommendations
- egg yolk of 7
- high-gluten flour 100g
- honey 55g
- corn oil 50g
- milk 50g
- protein of 7
- white sugar 65g
- vinegar 3-4 drop
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Honeycake
1
Honey, milk, oil in a small pot, light fire heating for 40 seconds, temperature about 60 degrees. Don't get too big, or it'll break。
2
The liquid is poured into high-strength flour, mixed, non-particle. No doubt about it, it's high-banded flour. I've done it, too. Same, no difference。
3
The yolk goes in twice, blends。
4
The protein drops in a few drops of vinegar or lemon juice, and the sugar is added three times to the hard hair bubble, and the buttoned protein does not fall。
5
Put a third of the protein in the yolk paste, evenly mixed。
6
And then it pours into the remaining two-thirds of the protein, evenly。
7
Combination status。
8
The 8-inch-square dish, which had been painted with oil paper, was poured into it, and the bubble was hit a few times。
9
It's in a pre-set oven with a water bath of 330° Fahrenheit (170°C) for 60 minutes. The 40-minute colour covers the tin paper to prevent it from being too dark. (Big dish with about one fingertip of water, placed in preheat ovens)。
10
Out of the oven. The grill is cold, no buttons。
11
Light honey. Frozen up all night。