Childhood Taste-----honey Cake
1.
Put sugar, honey and eggs in a large bowl.
2.
Put the bowl in hot water.
3.
Insulate the water to beat the eggs until the pattern appears and the pattern is not easy to disappear.
4.
Sift the low flour into the eggs 2-3 times and stir evenly.
5.
Add the salad oil and mix well, and the cake batter is complete.
6.
Pour the cake batter into the mold and bake in the oven.
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.