A waterless honey cake
By VicentaLakin
Aqueous honey cakes, the so-called old cakes, were previously processed with no honey. The first few years I used to bring my own flour, peanut oil, sugar, eggs for a processing shop in the neighborhood, and I watched her mix all her materials up, and then I found out that she put in something called cake oil, which I thought was food additives, but who wouldn't let us do it? I've made this cake before, but it turns out I'm not doing it right, and this time it's quite a success, and I know where it went. It's a good cake. I forgot to film the organization. It's much better than the one I bought
Recipe Recommendations
- slightly spicy
- roast
- several hours
- ordinary
Steps for A waterless honey cake
1
Put two eggs in the container with 20 grams of sugar and 30 grams of honey
2
It's like it's been a while
3
It continues to have a thin-fluorescent state, followed by a pattern that is difficult to drop, white colour and multi-fold in size, and that is ready。
4
It's a sifted powder
5
Up and down, do not fade
6
Find a bowl and put 30 grams of salad oil in it
7
And when you're done, you're back in the egg fluid and you're even
8
I'll also need some vegetable oil or butter for the non-sticky six-legged molds
9
Put the egg fluid in the mold. Fill it up
10
Baking in preheated ovens: 145 degrees upper level for 20 minutes (I'm a two-storey oven with only reference temperature), until the surface is yellow enough and the cake can fall out a little cooler。A waterless honey cake Make Tips
1. Whipping the whole eggs is the key. If the batter is not done properly, the flour will immediately defrost the foam. The first time I cooked it, I beat it too thinly, but the mold couldn't hold it and thought there was a problem with the recipe. This time I beat it properly, and the egg liquid was poured into the mold and just got better. There was no extra.
2. This time, the eggs were refrigerated, so it was easy to beat, but it was much more difficult than beating the egg whites. In winter, whole eggs are the most difficult to beat. At this time, a basin of warm water should be placed under the egg container, which makes it much easier to beat whole eggs.
3. The flour should be sifted so that the cake will be delicate. The recipe is the low flour I use for ordinary flour.
4. This prescription is 2- 3 eggs. I used two larger eggs, and the amount is just right.
5. How much sugar you add varies from person to person. I lost 10 grams of sugar and it tastes very sweet.
2. This time, the eggs were refrigerated, so it was easy to beat, but it was much more difficult than beating the egg whites. In winter, whole eggs are the most difficult to beat. At this time, a basin of warm water should be placed under the egg container, which makes it much easier to beat whole eggs.
3. The flour should be sifted so that the cake will be delicate. The recipe is the low flour I use for ordinary flour.
4. This prescription is 2- 3 eggs. I used two larger eggs, and the amount is just right.
5. How much sugar you add varies from person to person. I lost 10 grams of sugar and it tastes very sweet.