The magic hive cake
By VicentaLakin
I'VE HEARD OF BEEHIVE CAKE BEFORE, AND I'VE HEARD THAT IT'S AMAZING, AND I'VE BEEN WANTING TO TRY IT, BECAUSE IT'S VERY STRICT ON FORMULAS, AND WE DON'T HAVE KITCHEN SCALES, AND WE JUST HAVE TO MAKE IT GROW IN OUR HEARTS UNTIL WE'RE ABLE TO TAKE OUT THIS CRAZY LONG GRASS IN THE GROCER'S SCORING KITCHEN. THE BAKED CAKE SHEET LOOKS LIKE IT'S SPECIAL. BUT IF YOU CUT THROUGH THE MIDDLE OF THE CAKE, YOU'LL FIND SOMETHING DIFFERENT! IT FEELS LIKE A FOOD MAGIC, FUN AND FUN. LET'S SEE, DOES IT LOOK LIKE A REAL HIVE INSIDE? THE BAKED CAKE IS SO SOFT, IT SMELLS OF CARAMEL, AND IF IT'S FROZEN IN THE FRIDGE, IT'S COLD, AND IT'S SLIPPERY AND Q. A NICE CUP OF COFFEE. IT'S TEA TIME
Recipe Recommendations
- eggs of 2
- water 180 grams
- white sugar 100 grams
- odorless edible oil 120 grams
- condensed milk 160 grams
- low powder 100 grams
- honey 10 grams
- baking soda 5 grams
- sweetening
- baking
- an hour
- senior
Steps for The magic hive cake
1
The blending of sugar and water into the pot completely melts the sugar, boils it open, and cools it off。
2
Eggs in the bowl, scattered。
3
The egg fluid is evenly mixed with milk and honey。
4
Add edible oils with full homogenization。
5
Low powder and small soda are evenly mixed and sifted into the good egg fluid of step 4。
6
Smash it to the paste。
7
In at least three minutes, cooled water is added, each of which is fully and evenly mixed for the next time。
8
The processed paste is placed in the container, with a skin mask and 45 minutes static。
9
The molds are adhesively processed, and the still paste falls into it, and the full sevens is enough。
10
The oven is 170 degrees preheated, mid-level, up and down. It's about half an hour to the cake, full of caramel。The magic hive cake Make Tips
1. This cake has very strict requirements for formula and steps. If we want to make a honeycomb effect, we have to be rigorous and rigorous.
2. Because the batter made according to this formula is very thin, you can use an egg beater to stir directly without using a spatula. There is no need to worry about the tendons. Even a small amount of tendons will have little impact on the finished product.
3. It is very important to let the batter stand for 45 minutes before pouring into the mold. It is during this time that the batter quietly underwent magical changes and finally formed a honeycomb.
4. Because the performance of each oven is not the same, the specific baking temperature and time should be adjusted according to the conditions of the oven, so as not to burn the outside and not yet ripe inside.
2. Because the batter made according to this formula is very thin, you can use an egg beater to stir directly without using a spatula. There is no need to worry about the tendons. Even a small amount of tendons will have little impact on the finished product.
3. It is very important to let the batter stand for 45 minutes before pouring into the mold. It is during this time that the batter quietly underwent magical changes and finally formed a honeycomb.
4. Because the performance of each oven is not the same, the specific baking temperature and time should be adjusted according to the conditions of the oven, so as not to burn the outside and not yet ripe inside.