Black sugar honey cake

1

The eggs are thrown into the basin, under which the water is hot and the temperature is around 40 degrees. These temperatures are better。

2

it's important to have an egg breaker. it's always about to go up to the white weight of the eggs. if the pressure is not good enough, it takes more than 10 minutes to see the time, and a friend with the difficulty can strike for an appropriate period of 12 to 15 minutes。

3

Half the eggs have been sent, and it's already turned white。

4

The eggs are almost ready for distribution and there is a clear sense of resistance in the egg and a thicker pattern. I called about 12 minutes。

5

Sifting into flour, whole wheat has gills, not sifting. Qualified egg paste sifting into flour does not collapse immediately, at least for about half a minute。

6

Starts to flip softly up from the bottom, just be careful, and a good egg paste can't easily melt。

7

It's good. It won't take long. It's good. Qualified egg paste flour won't melt

8

The oil was added two to three times。

9

The oil's in good shape. It's a little tumbled, but it's okay

10

Squeeze in a painting bag into a mold or a paper cup。

11

Softness

Personal Tips: 1. The flour must be measured exactly according to the recipe; do not add extra just because it looks like a small amount, as this will cause the cake texture to be hard and not fluffy. 2. The oven temperature depends on your individual oven and the size of the cake. I used a 12-cavity mini cake mold, so I lowered the temperature slightly. 3. For those who want lower sugar, you can slightly reduce the amount of salt, sugar, and oil, and increase the amount of xylitol. However, note that too little oil makes it easy to stick to the mold; you can brush a layer of oil on the mold. 4. To unmold, wait until it has cooled, score around the edges with a toothpick, and gently pry it up with a small knife.