Paper Cup Honey Cake

Name: Paper Cup Honey Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g honey; 20g olive oil; 20g milk; 40g Soft white sugar; 4 Small eggs; a little salt

by Flying snow

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

My right hand is sore and speechless, these recipes have been in the draft box for a few days! This is my first time making this paper cup honey cake. Because the eggs were delivered by LG's second sister's house, LG told me early in the morning, if you don't feel tired, make some cakes for his sister's grandson. Although the cake has only been made three times in total, I do want to practice it. Now that my husband spoke up, I can do it no matter how tired I am. The kid was only three years old, so I tried to make paper cup honey cakes. The surface felt okay, and it didn't collapse until it was cold. The taste is not as delicate as a chiffon. It should be said that this practice was completed relatively smoothly with the assistance of the character baby. Then I gave him 10 paper cups and rewarded him with two silicone molds. I also tasted one myself. As for the husband, I have to wait for the next time because the low-gluten flour at home is completely used up. "

Ingredients

100g Low-gluten Flour
50g Honey
20g Olive Oil
20g Milk

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40g Soft White Sugar

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4 Small Eggs
a little Salt

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Paper Cup Honey Cake

1. Ingredients map, (the salt is not shot, see that the small cake recipe of the egg beater is 1/16 teaspoon, so only a little bit is used)

2. Of the four eggs, two have fallen yellow.

3. Add all the sugar and honey

4. Beat the eggs by hand with water over the heat (add 1/2 of the cold water to the bottom pot and heat it over a low heat) until the egg and sugar are evenly mixed.

5. It took 7 minutes to turn on the 3rd gear (medium speed) of the egg beater. (Stop after 1 minute and observe that there are large bubbles; continue for 1 minute and then stop, the egg swells about twice and the color is still yellow;

6. Continue to beat at gear 3 for 2 minutes, and the color will turn white; continue to beat for 3 minutes, the egg liquid will be slightly rippled and delicate, lift the egg beater head, the egg liquid will be ribbon-shaped, and the whisking is complete.

7. Sift into the low-gluten flour twice. Sift in 1/2 for the first time, cut and mix gently with a spatula, and mix well.

8. Sift in a second time, likewise, turn up from the bottom, stir like a stir-fry until there is no grainy flour.

9. Mix olive oil and milk with a pinch of salt, and mix well with a manual whisk (the oven is now at 180 degrees to preheat)

10. Add 1/3 cake batter and mix well

11. Mix with the remaining 2/3 and mix well

12. Finally, divide the mixed cake batter into each small paper cup (because the paper cups are inconsistent in size, the larger ones are a little lighter)

13. Put it in the oven, middle and lower level, 180 degrees for 20 minutes.

14. When the time is up, there is no retraction, it is still a success!

15. I dismantled the three silicone ones, satisfied!

Tips:
1. Beat the eggs over water, add cold water to the bottom, wait for the water temperature to slowly rise to body temperature and evacuate while beating.
2. When adding low-gluten flour, it must be lightly mixed, and it must be stirred from the bottom, and the time must not be too long to avoid defoaming.