Brown sugar cake

By NataliaGreenholt

Brown sugar cake
This is a cake born from Nagasaki cake. It has been changed too much, so it can only be called-brown sugar cake. The characteristic is that unlike the low-gluten flour used in ordinary cakes, this cake uses high-gluten flour. Only after eating it can you know how suitable it is to use high-gluten flour in this cake. It will be so soft ~~

Recipe Recommendations

  • high powder 100 grams
  • egg of 4
  • brown sugar 100 grams
  • honey 30 grams
  • salad oil 25 grams
  • wine 15 grams

Steps for Brown sugar cake

  • Make step 0
    1
    This is the secret weapon in this cake ~~ The rose wine soaked in yourself is used to enhance the aroma, enhance the flavor, and cover the fishy smell of eggs, replacing the rum drop.
  • Make step 1
    2
    All materials are weighed and ready.
  • Make step 2
    3
    Beat the whole egg into the basin, add sugar and honey, and beat with an egg beater.
  • Make step 3
    4
    Beat until the whisk is lifted, the batter drips smoothly and the marks do not disappear immediately.
  • Make step 4
    5
    Add salad oil and beat well.
  • Make step 5
    6
    Add wine and beat well.
  • Make step 6
    7
    Add the sifted flour in portions and stir well.
  • Make step 7
    8
    Some of them are not easy to mix here, so the movements should be light.
  • Make step 8
    9
    Pour the turned batter into the rice cooker covered with oil-paper, and shake it out to create large bubbles to plug in.
  • Make step 9
    10
    Press the 'Rice' button to skip 'Keep warm' and then keep warm for half an hour, and repeat this again.
  • Make step 10
    11
    Remove the pan and turn it upside down, remove the oil paper and let it cool.
  • Make step 11
    12
    Look at the inside-although the holes are so big, the cake is not rough at all, still very delicate, and the taste is quite good: soft but tough, which has a lot to do with the use of high-gluten flour.

    • Brown sugar cake Make Tips

    1. I originally prepared a 450W electric rice cooker, but I felt that the batter was relatively large after mixing it, so I temporarily changed it to a 650W electric rice cooker. I directly took the oil paper in the pot and used it. After the cake was taken out of the pot, I found that the oil paper was too small, and the areas where it was not spread were a little burnt ~~ When making cakes by electric rice cookers, the oil paper is a treasure

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