Honey early cake
By VicentaLakin
TODAY I'M MAKING HONEY EARLY CAKES WITH WATER BATHS, A WHOLE MOIST BODY, A SOFT Q-BALL LIKE COTTON, A VERY FINE TASTE, READY TO ENTER AND A VERY HIGH COLOR
Recipe Recommendations
- milk 100 grams
- unsalted butter 100 grams
- eggs of 6
- honey 25 grams
- low-gluten flour 130 grams
- vanilla extract 2 grams
- white granulated sugar 100 grams
- lemon juice few drops
- sweetening
- baking
- several hours
- senior
Steps for Honey early cake
1
100 grams of milk boiled first, and a small fire was put into 100 grams of salt-free butter。
2
Smash to full melting backup。
3
Six eggs, separate the omelet from the yolk, and the omelet in the freezer。
4
Take a single yolk and add honey 25 grams and mix it evenly。
5
Add a little cooler milk butter, evenly mixed。
6
Scan low-banded flour 130 grams, evenly mixed。
7
Add vanilla 2 grams, evenly mixed。
8
It's enough to mix it up in a slid-free state。
9
Take out the frozen egg clears, add a few drops of lemon juice, and give it a little break。
10
Then 100 grams of white sugar was added in three stages to the end, in the form of thick bubbles, bubbles and bubbles。
11
To lift an egg-beater with a tiny elastic little hook。
12
Take one third of the protein paste, add it to the yolk paste, and then add one third of the protein paste, evenly。
13
And then they all fell back into the protein paste and they were evenly mixed。
14
The grill is pre-loaded with oil paper and the paste is thrown from high。
15
A few strokes of toothpicks and abluters。
16
Two more to blow off the bubble。
17
A large dish, filled with hot water, placed in a paste dish, then added to the oven and baked。
18
The oven should be preheated 10 minutes in advance and made at 145°C for about 60 minutes。
19
When it's done, put it on the grill, cut it off and cool it off。
20
HONEY EARLY CAKE, O
21
THE WHOLE BODY IS WET AND SOFT LIKE COTTON。
22
Tastes very fine. The entrance is ready。
23
It's also very expensiveHoney early cake Make Tips
1 In the mould, a vegetable oil can be painted in advance, followed by cut oil paper, so that it can be finely fitted. 2. The temperature of the ovens will vary, and the temperature may need to be adjusted for itself, and the last 15 minutes of the oven will be to observe the surface, so that if the surface is already coloured, a tin paper can be covered to prevent the surface from being too dark。