A waterless honey cake
By VicentaLakin
Today we make a little no-water honey cake, and it's soft and sweet。
Recipe Recommendations
- low-gluten flour 55g
- corn starch 8g
- eggs of 4
- white sugar 30
- honey 35g
- edible oil 48G
- salt 1g
- white vinegar few drops
- sweet fragrance
- roast
- three-quarters of an hour
- senior
Steps for A waterless honey cake
1
It's not like you're going to be able to get a job like this。
2
after heating 48g of cooking oil to 75 degrees, the flour is evenly mixed。
3
Three eggs need to be split away。
4
Three of the eggs were added to the paste, and the whole egg was not separated (the whole egg was accidentally crushed)。
5
it's evenly mixed, then 35 g honey evenly。
6
The yellow paste is finished。
7
Separated three eggs white。
8
White sugar is added three times to the protein。
9
The first time a white sugar was added to the barbed-up form of protein, which continued to stir。
10
One third of the sugar continues to be hit in a thin bubble。
11
The last time the remaining white sugar was added to the sticky form, the beating continued。
12
Just hit the protein with a small angle。
13
1/2 protein paste added to homogenized yolk paste。
14
And then the tumbled yolk paste fell into the protein basin, and the cake paste was finished。
15
Two of the molds are in two layers of cake paper。
16
It was supposed to be full of eight points, but the cake paper was short (and wasted) and had to be filled。
17
The oven is prepared for 10 minutes, with 120 degrees and 30 minutes on top of the fire, and then 140 degrees and 20 minutes on the fire。
18
It's fresh, soft and sweet。
19
Prepare to cut a cake。
20
Cake's small and soft and sweet。