Honey no water cake
By VicentaLakin
The weather is getting colder, and the desire to go out is not so good for me to be alone in the kitchen doing my baking. Hey, I've got this honey cupcake today, and the whole egg hair is making it soft and soft inside. I've added some raisins, sour and sweet. Mom and Dad likes cakes that taste like this, and they're the ones who gave it a name。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Honey no water cake
1
Prepare the material. The raisins are in the hot water early
2
Eggs, sugar, honey in a bowl
3
It's been sent to bring up eight words of an eggwriter
4
It's a sifted low-powder mix5
A spoonful of pasta tumbled in a bowl of vegetable oil
6
Put the paste back into the original whole egg paste, evenly mixed into the raisins
7
Spoon the face into the mold and blast the bubble
8
Put it in a 175-degree oven with 20 minutes of fire in the middleHoney no water cake Make Tips
Eggs at room temperature are easier to beat. Refrigerated eggs can be placed in warm water to bring them to room temperature. Whole eggs take longer to beat than egg whites alone, so it is essential to beat them thoroughly. This way, the batter will not easily deflate when sifting in the low-gluten flour.