Childhood Taste-----honey Cake

Childhood Taste-----honey Cake

by sunshinewinnie

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Now there are all kinds of beautiful cake shops, bakeries, and bakeries all over the street. When I was a child, I was not so happy, that is, the very ordinary and simple cakes. Among them, the honey cupcakes in paper cups are more common. .

A few days ago, I received the prize of the 5th recipe event, so I thought of this classic little cake. This cake has a special meaning to me. This is the first cake I made when I came into contact with baking. I failed without any suspense. The final cake was like a biscuit. Now think about why I made this cake that needs to be beaten with whole eggs. When I first started baking, everything was zero. I looked at the recipe and looked at it. After looking at the method, I thought it was very simple and didn't even need to separate the eggs. Now think about it, how ridiculous this idea is. But the first Chiffon I did succeeded unexpectedly, and I still remember the joy of success, and it also established confidence for the subsequent baking work. "

Ingredients

Childhood Taste-----honey Cake

1. Put sugar, honey and eggs in a large bowl.

Childhood Taste-----honey Cake recipe

2. Put the bowl in hot water.

Childhood Taste-----honey Cake recipe

3. Insulate the water to beat the eggs until the pattern appears and the pattern is not easy to disappear.

Childhood Taste-----honey Cake recipe

4. Sift the low flour into the eggs 2-3 times and stir evenly.

Childhood Taste-----honey Cake recipe

5. Add the salad oil and mix well, and the cake batter is complete.

Childhood Taste-----honey Cake recipe

6. Pour the cake batter into the mold and bake in the oven.

Childhood Taste-----honey Cake recipe

Tips:

Ingredients: 2 eggs, 40 grams of honey, 40 grams of white sugar, 40 grams of low powder, 80 grams of salad oil, 30 grams



Baking: middle level of the oven, 190 degrees, about 20 minutes



1. The whole egg is not easy to beat, and it will be quicker to beat in warm water of about 40 degrees.



2. After sifting in the flour and adding the oil, be sure to stir, do not make a circle, otherwise it will be very easy to defoam.



3. Compared with the egg white paste, the whole egg batter is very easy to defoam when mixing the powder, and a small amount of defoaming has little effect. The final product is still great, and the taste is of course also very good.

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