Honey Anhydrous Small Cakes

Name: Honey Anhydrous Small Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Eggs (room temperature); 30g honey; 20g Soft white sugar; 65g Sift low powder; 30g Vegetable oil

by ゞ╃ graffiti

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The weather is getting colder and I don’t have much desire to go out. This kind of weather is suitable for me to stay in the kitchen by myself and do my baking, hehe~
Today I offered this honey cupcake, which was beaten with whole eggs to make the inside of the cake fluffy and soft.
I also added some raisins, sweet and sour, with endless aftertaste.
Mom and Dad like to eat cakes with a texture similar to this. They said that the last sponge cake was named and praised by them. "

Ingredients

Honey Anhydrous Small Cakes

1. Prepare the ingredients, soak the raisins in warm water in advance

2. Pour eggs, sugar and honey into a bowl and beat

3. Send it until you lift the eggbeater and draw a figure of eight, and the character will disappear after five seconds

4. Pour in the sieved low powder and stir evenly

5. Spoon a spoonful of the batter in a bowl filled with vegetable oil and stir evenly

6. Pour the batter back into the original egg liquid batter, stir evenly, pour in the raisins and mix well

7. Use a spoon to scoop the batter into the mold, vigorously shake out large bubbles

8. Put it in a preheated 175 degree oven, and heat the middle layer up and down for 20 minutes

Tips:

Eggs are better to be beaten at room temperature, and refrigerated eggs can be put into warm water to warm up

It takes longer to beat the whole egg than to beat the egg whites alone, so it must be beaten in place so that it is not easy to defoam by sifting low powder