Yummy Food----honey Cake
1.
Prepare the ingredients and knock the eggs into a large clean, water- and oil-free basin. Add all the sugar and honey to the eggs. Whisk both with a manual whisk.
2.
Pour 1/2 amount of cold water into the pot, place the egg-beating bowl on the water, turn on a small fire and start heating (the term is called heating with water). While heating, keep stirring with a manual whisk until the egg and sugar are evenly mixed.
3.
When the temperature of the egg liquid reaches 36 degrees, the temperature of the human body, remove the hot water and start beating with an electric whisk.
4.
Turn on the 3rd gear (medium speed) of the whisk and beat for about 1 minute.
5.
In the whipped state, the bubbles are very large, the color of the egg liquid is yellow, and the volume of the egg liquid is slightly larger than the original (Figure 4).
6.
Continue to beat at level 3 for about 1 minute. The egg liquid begins to expand to twice its size. At this time, the bubbles become medium in size and the color is still yellow. Lifting the egg-beating head, the egg liquid dripped immediately, unable to form a continuous forged ribbon shape.
7.
Continue to beat for about 2 minutes at level 3.
8.
At this time, the volume of the egg liquid no longer increases, but the bubbles have become finer, and the color has begun to gradually turn white. Continue to beat for about 3 minutes at 3rd gear. During the whipping process, the egg liquid will have slight lines.
9.
At this time, the volume of the egg liquid does not change, but the bubbles become very fine, and the color of the egg liquid becomes white. Lifting the egg-beating head, the egg liquid is in the shape of a forged ribbon, flowing from top to bottom, and the traces of falling will slowly disappear within 5 seconds. At this time, the whole egg is sent.
10.
First use a flour sieve to sift 1/2 of the flour into the beaten egg mixture, then use a rubber spatula to turn up from the bottom to roughly mix the flour and egg mixture. (Start to preheat the oven at 180 degrees)
11.
Sift in the remaining 1/2 of the flour, and continue to turn up from the bottom with a rubber spatula until the flour and egg liquid are fully fused and no granular flour can be seen. (Pay attention to the control time, the egg liquid will defoam if the time is too long)
12.
Mix 20 grams of corn oil, 20 grams of fresh milk, and 1/16 tsp of salt in another small bowl to form an emulsified liquid. Use a hand whisk to stir until the oil and water are dissolved. Add 1/3 of the cake batter to a bowl and mix well with salad oil. After mixing well, pour back into the remaining 2/3 of the cake batter and mix thoroughly with a rubber spatula. (Pay attention to the control time, the egg liquid will defoam if the time is too long). Use the cake batter at the end, otherwise it will defoam.
13.
Pour the cake batter into the mold, 8 minutes full. (You can pour directly with the help of a spoon or carefully)
14.
Baking time: preheat the oven at 180 degrees, and the middle layer at 160 degrees for 20 minutes.
15.
It can be adjusted up and down according to the temperature of your own oven.
16.
It was the first time to make honey cakes with whole eggs, and it was unexpectedly very successful. Thank you Yuanzhuzhu for the video teaching. This little cake is delicious in color and fragrance~~
Tips:
1. When adding whole eggs to sugar and heating in water, be sure to stir while heating.
2. Use cold water to heat up the temperature of the water-isolated heating slowly until the cold water in the pot is slightly hot to turn off the fire. Take advantage of the residual temperature and continue to stir the egg liquid over water until the temperature reaches about 36 degrees of human body temperature, which is the best temperature.
3. The sugar content of whole egg sponge cake is much higher than that of chiffon. The higher the sugar content in the egg, the easier it is to beat, and the bubbles in the beaten egg liquid are more stable. So if you reduce the amount of sugar, it will cause failure or poor taste.
4. Add the flour in two batches. If you add too much flour at one time, it is not easy to mix well. Add it in two batches and mix it roughly, and then add it a second time to make it easier to mix. The most important thing is that the mixing speed should be fast and the amplitude should be large, too long will cause the egg liquid to defoam.
5. First take a small part of the cake batter, salad oil and fresh milk and mix well. If you pour it directly into the cake batter, it will sink to the bottom, making it difficult to mix well.
