Chinese Food
Anhydrous honey cake (with the method of not easily defoaming and mixing)
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This cake is the taste of childhood. It's full of memories. It's wetter than waterless cake. It's more chewy than Qifeng cake. It's not easy to collapse. It's easy to make. It's easy to use materials. The cake's skin is crispy and crisp. The next day, the cake will have oil back. It's wetter. It's delicious whenever you taste it. This formula can make 29 Mini paper cups (upper diameter 5cm, lower diameter 3.5CM ）。
Cooking ingredients
Cooking Steps
Step1:Measure the material according to the formula table. Put the paper holder on the mould in advance for standby.
Step2:Add 38 grams of white sugar to 3 eggs. Whisk with chef.
Step3:Until the color turns white. The 8-word pattern will not disappear for 3 seconds when the egg beater is raised.
Step4:Add honey. Stir well.
Step5:Add vegetable oil. Stir well.
Step6:Sift in the flour with low gluten twice. Mix evenly. Pay attention to the technique to avoid a large amount of defoaming.
Step7:Put the cake paste into the decoration ba
Step8:Squeeze into the mold. Sprinkle white sesame on the surface.
Step9:Preheat the oven 150 degrees in advance. Bake for 5 minutes. Turn 130 degrees. 20 minutes.
Step10:Complete the diagram.
Step11:Complete the diagram.
Step12:Complete the diagram.
Cooking tips:1. It's difficult to pass the whole egg. There's no cook machine. Use the electric beater to pass the egg. It's recommended to sit in warm water. It's beneficial to speed up the speed of passing. 2. The temperaments of each oven are different. The temperature and time can be adjusted properly. Bake until the surface is golden. 3. I have made 29 Mini paper cups with small eggs. I can make 24. If the finished products are too few, there must be too much defoaming. In this way, the softness of the baked cake will be much worse. 4. Large paper cups require longer baking time. There are skills in making delicious dishes.
