raisin honey cake
By VicentaLakin
It's the cake I made Mariko when she came home during the summer. I haven't seen Mariko in over a month, and I miss it so much. I always thought I'd hold her tight and kiss her hard. Go home and see Mariko. I always wanted to do something with my own hands. It's more hasty, and it's easier to pick a piece of honey cake, but it's not bad. There's some raisins at home, and the raisins have been added to the honey cake, thinking that the raisins should be eaten. Here's the honey cake ready for the oven
Recipe Recommendations
- low-gluten flour 80g
- eggs 100g
- honey 40g
- salad oil 30ML
- raisins Xiao Xu
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for raisin honey cake
1
The raw materials are ready。
2
Put sugar and honey in big bowls and put eggs in bowls。
3
Hot water in the pot, big bowls of eggs in the hot water, electric egg-pumpers。
4
It starts with a low-speed mix, and waits until it's nuanced。
5
In exchange for high-speed mixing, the eggs get thicker and thicker in the course of the break。
6
Until the eggs are delivered to a very dense state, the egg-beater is lifted, the drop-off paste can draw a raisin on the face of the egg and the raisin will not disappear for a longer period of time, while the two to three centimetres of eggs held on the head of the puncher will not slide。
7
The flour and the egg paste are fully woven in the form of rubber razors that are rolled up from the bottom. Don't mess around so you don't lose a good egg. Flour can be sifted twice, and the first face will be mixed and then sifted twice。
8
the 30-ml salad oil pours into the mixed paste, which is also blended into cake paste。raisin honey cake Make Tips
1. Whole eggs are easiest to beat at a temperature of about 40 degrees, so use the method of sitting the egg beating bowl in hot water to raise the temperature of the whole egg liquid, which is conducive to beating the eggs. However, the temperature should not be too high, otherwise it will also affect the beating of the eggs and the stability of the egg foam.
2. Use odorless salad oils, such as soybean oil and corn oil. Don't use rich oils such as peanut oil, olive oil, and tea oil.
3. Beat the eggs thoroughly. When mixing them with the flour, you must pay attention to the technique and stir them up and down. If it is not properly beaten or mixed properly, it will affect the softness of the cake.
2. Use odorless salad oils, such as soybean oil and corn oil. Don't use rich oils such as peanut oil, olive oil, and tea oil.
3. Beat the eggs thoroughly. When mixing them with the flour, you must pay attention to the technique and stir them up and down. If it is not properly beaten or mixed properly, it will affect the softness of the cake.