Old honey cake
By VicentaLakin
The old honey cake is the sweetest cake I remember, the scarce material of childhood, the scarce desserts, and the most profound is the honey cake. When you taste a piece of honey cake, you feel so full of happiness. With the passage of time, material life has become richer, and sometimes honey cakes have faded out of my life and have not tasted them for many years. Until last year, a familiar taste of sweetness struck me eagerly to taste the taste of honey cake as a child, and could not wait to buy it, and although there was still a trace of memory, I felt that it was missing or redundant. I think it's time to return the most unforgettable taste of my childhood and let the girls taste the most satisfying and happy cake we've ever had. After many attempts, the honey cake that was closest to my memory came out. Seven bucks at a time, and I didn't know if it was just a six-dollar snack or if I was trying to block it, and it seemed like love was the best taste。
Recipe Recommendations
- eggs of 3
- honey 40 grams
- fine sugar 10 grams
- corn oil 35 grams
- low-gluten flour 80 grams
- sweetening
- roast
- half an hour
- simple
Steps for Old honey cake
1
Put eggs in a wider basin and add honey
2
Use an electric omelet to put half of the fine sugar in a fish eye
3
Keep hitting the whole egg when it's thick and swollen
4
Keep hitting the whole egg fluid until it has a hard hair. Lifting up the ball-beating lake with a straight, tiny tip of a hard hair bubble
5
Sifting low-banded flour into an egg paste, rolling evenly from the bottom to the top
6
Take two spoons of pasta and put it in corn oil
7
Puts the mixed oil paste back into the egg paste of Step 6, evenly from the bottom up
8
I'll put the good pasta in the mold and it'll be full by 9
9
Put it in a pre-heated oven 150 degrees, 25 minutes or soOld honey cake Make Tips
1. The stirring technique is very important. You must turn it from the bottom to the top, and do not draw circles to stir. Don't slow down too slowly, otherwise the egg white will defrost and cause the cake to fail.
2. Whisk the egg white until it is hard to foam. Note that hard foaming means that the egg white is on a small upright tip. You cannot win, otherwise it will also cause failure.
3. The oven temperature can be adjusted appropriately according to your own oven temperature.
4. The cake must be baked well, otherwise it will smell like egg, affecting the taste or collapse.
5. Check whether the cake is cooked, and insert a toothpick into the bottom of the cake from above. If the cake is not adhered to the toothpick, it means that it is cooked.
6. During the baking process, if the surface of the cake is excessively colored, it needs to be covered with tin foil.
7. Silica gel, paper cups, and metal molds can be used for cake molds. It is best not to use non-stick molds or oil the molds, otherwise the cake will not grow.
2. Whisk the egg white until it is hard to foam. Note that hard foaming means that the egg white is on a small upright tip. You cannot win, otherwise it will also cause failure.
3. The oven temperature can be adjusted appropriately according to your own oven temperature.
4. The cake must be baked well, otherwise it will smell like egg, affecting the taste or collapse.
5. Check whether the cake is cooked, and insert a toothpick into the bottom of the cake from above. If the cake is not adhered to the toothpick, it means that it is cooked.
6. During the baking process, if the surface of the cake is excessively colored, it needs to be covered with tin foil.
7. Silica gel, paper cups, and metal molds can be used for cake molds. It is best not to use non-stick molds or oil the molds, otherwise the cake will not grow.