Very Simple Old-fashioned Honey Cake
by Beginning of the Rye
Favorite
Difficulty
Normal
Time
15m
Serving
2
The old-fashioned honey cake is the same as the old-fashioned cake, it is the childhood taste that many people remember. In the past, without using any additives, using the original method of whisking the eggs, the cake was puffed and soft, and the most simple egg flavor was restored. Until now, it is still popular with many men, women and children, and people can always see people lining up to buy it in the street shops.
The size of honey cake is usually small, as small as one bite. Its flavor is mainly derived from eggs and honey. Honey contains more reducing sugars, and eggs are rich in protein. Therefore, Maillard reaction and caramelization reaction are stronger during baking, which makes its baking color deeper and caramelized. The fragrance is more prominent.
In fact, the ingredients and methods of this cake are very similar to sponge cakes. Its main raw materials are eggs, flour, honey, sugar, and vegetable oil.
Low-gluten flour is generally selected for flour, reducing the gluten can make the cake texture softer. However, some people use ordinary multi-purpose wheat flour, which is equivalent to all-purpose flour, which can retain more original wheat flavor, and the increase in protein can also bring a certain degree of crispness to the cake surface.
The total amount of sugar should account for more than 50% of the weight of the whole egg liquid, so that the bubbles of the whole egg liquid will be more stable. The sugar here includes granulated sugar and honey, and their ratio is about 3:2. Granulated sugar is sucrose, and its purity is very high. Honey is a kind of syrup, which mainly contains glucose and fructose. These two reducing sugars are behind the easy coloring of cakes. The reason for using fine sugar to match honey is that the purity of the honey is not enough, which will affect the stability of the bubbles, and too much honey will also cause the cake to be over-colored.
Any odorless vegetable oil can be used as the raw material of the honey cake, of course, it is also possible to not add fat. But fat can reduce the gluten of the batter, increase the ductility of the cake, and soften the structure of the cake. Do not add too much fat in this cake, otherwise it will cause the batter to defoam easily.
The difficulty in making this cake is to beat the whole egg liquid. The simple process is to break the eggs first, and then heat them to about 40 degrees, which is close to the temperature of the human body. The benefit of warming the egg liquid is to soften the fat in the egg yolk and make the protein easier to beat. Then add sugar and honey. Sugar is the guarantee for the stability of the whole egg liquid. It can prevent the loss of water in the bubbles, so it should not be reduced. Fully beat the egg liquid to become viscous, and the bubbles will become very tough at this time. Because the egg yolk is added, it takes longer to beat the whole egg than to beat the egg white. It is best to use an egg beater with a power of more than 300 watts, which can make your whisking work more effective.
The whipped whole egg liquid should not be left for too long. You should sift it and add the flour to stir. Due to the large amount of flour, it needs to be added twice to avoid the pressure of gravity to burst the bubbles. Turn the batter up from the bottom. This mixing method can minimize the damage to the bubbles. Novice friends should master this mixing method.
But then again, you should not be overly afraid of defoaming and inadequate mixing of the flour. This can easily lead to two consequences: one is the presence of dry powder in the batter, and the other is that the large bubbles are not eliminated. Finally, the operation of adding vegetable oil is the same. The oil is not easy to mix evenly with the batter, so you need to be patient to mix it well, otherwise it will affect the texture of the cake.
In order to make the cake table belt have a crispy taste, we abandon the paper cup mold and let the batter directly contact with the metal mold, which can make the batter heat more efficiently. This kind of baking method is just like Madeleine cake. When the amount of batter is small and the metal heat conduction efficiency is high, the surface of the cake will become brittle. To ensure easy demolding, you should use a coated non-stick mold, and then coat the inside of the mold with a small amount of softened butter.
The batter has relatively high fluidity and can be poured directly into the mold from the mixing bowl without the aid of a piping bag. Since the honey cake is not added with baking powder, it is not as strong as the explosive power of the muffin cake. Even if the batter is filled to 9 minutes full of the mold, there will be no mushroom heads after baking. Sprinkle a small amount of sesame seeds on the top of the batter. In addition to decorating the cake, you can also bring in the roasting fragrance of sesame seeds, giving it an old-fashioned cake feel.
Fully preheat the oven so that it can provide higher heating efficiency when the batter is fed in. The amount of batter in a single mold is not much. Bake at 170 degrees for 18 minutes, and the cake can be fully matured and the baking color is obvious. The cake should be removed from the mold immediately after it is out of the oven, because staying in the mold will affect the heat emission and make the skin wet and soft. The freshly baked honey cake has a crispy surface and a soft inside. The fragrance of egg and honey complement each other.
The size of honey cake is usually small, as small as one bite. Its flavor is mainly derived from eggs and honey. Honey contains more reducing sugars, and eggs are rich in protein. Therefore, Maillard reaction and caramelization reaction are stronger during baking, which makes its baking color deeper and caramelized. The fragrance is more prominent.
In fact, the ingredients and methods of this cake are very similar to sponge cakes. Its main raw materials are eggs, flour, honey, sugar, and vegetable oil.
Low-gluten flour is generally selected for flour, reducing the gluten can make the cake texture softer. However, some people use ordinary multi-purpose wheat flour, which is equivalent to all-purpose flour, which can retain more original wheat flavor, and the increase in protein can also bring a certain degree of crispness to the cake surface.
The total amount of sugar should account for more than 50% of the weight of the whole egg liquid, so that the bubbles of the whole egg liquid will be more stable. The sugar here includes granulated sugar and honey, and their ratio is about 3:2. Granulated sugar is sucrose, and its purity is very high. Honey is a kind of syrup, which mainly contains glucose and fructose. These two reducing sugars are behind the easy coloring of cakes. The reason for using fine sugar to match honey is that the purity of the honey is not enough, which will affect the stability of the bubbles, and too much honey will also cause the cake to be over-colored.
Any odorless vegetable oil can be used as the raw material of the honey cake, of course, it is also possible to not add fat. But fat can reduce the gluten of the batter, increase the ductility of the cake, and soften the structure of the cake. Do not add too much fat in this cake, otherwise it will cause the batter to defoam easily.
The difficulty in making this cake is to beat the whole egg liquid. The simple process is to break the eggs first, and then heat them to about 40 degrees, which is close to the temperature of the human body. The benefit of warming the egg liquid is to soften the fat in the egg yolk and make the protein easier to beat. Then add sugar and honey. Sugar is the guarantee for the stability of the whole egg liquid. It can prevent the loss of water in the bubbles, so it should not be reduced. Fully beat the egg liquid to become viscous, and the bubbles will become very tough at this time. Because the egg yolk is added, it takes longer to beat the whole egg than to beat the egg white. It is best to use an egg beater with a power of more than 300 watts, which can make your whisking work more effective.
The whipped whole egg liquid should not be left for too long. You should sift it and add the flour to stir. Due to the large amount of flour, it needs to be added twice to avoid the pressure of gravity to burst the bubbles. Turn the batter up from the bottom. This mixing method can minimize the damage to the bubbles. Novice friends should master this mixing method.
But then again, you should not be overly afraid of defoaming and inadequate mixing of the flour. This can easily lead to two consequences: one is the presence of dry powder in the batter, and the other is that the large bubbles are not eliminated. Finally, the operation of adding vegetable oil is the same. The oil is not easy to mix evenly with the batter, so you need to be patient to mix it well, otherwise it will affect the texture of the cake.
In order to make the cake table belt have a crispy taste, we abandon the paper cup mold and let the batter directly contact with the metal mold, which can make the batter heat more efficiently. This kind of baking method is just like Madeleine cake. When the amount of batter is small and the metal heat conduction efficiency is high, the surface of the cake will become brittle. To ensure easy demolding, you should use a coated non-stick mold, and then coat the inside of the mold with a small amount of softened butter.
The batter has relatively high fluidity and can be poured directly into the mold from the mixing bowl without the aid of a piping bag. Since the honey cake is not added with baking powder, it is not as strong as the explosive power of the muffin cake. Even if the batter is filled to 9 minutes full of the mold, there will be no mushroom heads after baking. Sprinkle a small amount of sesame seeds on the top of the batter. In addition to decorating the cake, you can also bring in the roasting fragrance of sesame seeds, giving it an old-fashioned cake feel.
Fully preheat the oven so that it can provide higher heating efficiency when the batter is fed in. The amount of batter in a single mold is not much. Bake at 170 degrees for 18 minutes, and the cake can be fully matured and the baking color is obvious. The cake should be removed from the mold immediately after it is out of the oven, because staying in the mold will affect the heat emission and make the skin wet and soft. The freshly baked honey cake has a crispy surface and a soft inside. The fragrance of egg and honey complement each other.
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