Easy Honey Cake

Name: Easy Honey Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Corn oil; 2 pcs Whole egg; 30g honey; 50g Low-gluten flour; 20g Caster sugar; 1/4 teaspoon Baking powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Junzhi's honey cake has been made N times, and the biggest feeling is sweetness. The sweetness is extremely sweet. Even the unparalleled sweetheart wants to cut the sugar by nearly half. This time I changed the honey cake made by Ms. Meng to make it. In view of the sweetness of Jun, I reviewed the amount of sugar in advance, and estimated that there is no need to increase or decrease to please the diners, but Yu Guang has made a major discovery-the same is 2 eggs, and the amount of flour for Mr. Meng is less than Junzhi. Nearly a third? Curiosity arose at once, what would this kind of cake feel like? Is it because there is not much flour, so it needs the assistance of baking powder? The final result is lightness. When it first came out, it was hot and soft enough to make people cautiously. I didn't know how to handle it, but it was buckled up and down for fear of breaking the picture. In any case, there is no damage after all.

Ingredients

20g Corn Oil
2 pcs Whole Egg
30g Honey
50g Low-gluten Flour
20g Caster Sugar
1/4 teaspoon Baking Powder

Easy Honey Cake

1. Ingredients: 20 grams of corn oil, 30 grams of honey, 2 whole eggs, 20 grams of caster sugar, 50 grams of low-gluten flour, 1/4 tsp of baking powder

2. Pour corn oil and honey into a bowl, heat over water, stir well, and set aside. Add fine sugar to the eggs and beat with a whisk

3. Until the foam is thick and fine, the dripping custard will not disappear immediately. Sift in low-gluten flour and baking powder, add honey oil, and mix evenly

4. Put the batter into a mold covered with a paper mold, put it in the middle of the oven, heat up to 180 degrees, lower the heat to 160 degrees, and bake for 15-20 minutes. The surface is golden and baked.

Tips:
It is easier to sit in the hot water when the whole egg is beaten, but the water should not be too hot.
The batter after standing still has a finer structure. You can also bake directly after installing the mold without standing still