Chinese Food
Beehive cake LP's favorite
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When it comes to beehive cake or early tea, I've tasted the ice in my house. I like it very much. Every time I have to order it, I'll go to the Internet and search for the recipe. It's good to find the recipe for you based on the advantages of delicious and self-made... Bingbing praises haha...
Cooking ingredients
Cooking Steps
Step1:Pour water and sugar into the pot and boil. Turn off the heat and stir to make sugar water. Let sugar water cool for standby.
Step2:Put eggs in the bowl. Add condensed milk and honey. Mix well.
Step3:Add vegetable oil. Stir well to form a thin paste.
Step4:Mix the low gluten flour and baking soda and sift into the batter. Continue to mix until it is batter. Pour in the cooled sugar water made in step 1 three times. Mix each time and add another time.
Step5:Cover the batter with plastic wrap and leave it at room temperature for 45 minutes. Be sure to stand still. The batter will quietly change in this time. Only the batter that has been fully set can produce a beautiful hive.
Step6:Apply a layer of butter on the inner wall of the mold to prevent sticking. Pour the batter which has been left standing into the mold. 7 points full.
Step7:Put the mold in a preheated oven of 200 degrees. Bake for 2530 minutes until it is fully expanded and the cake is Caramel colored. Cool the cake a little and pour it out of the mould. After cooling thoroughly, cut the cake crosswise. You can see the honeycomb structure inside.
Cooking tips:Trick 1. The right proportion of raw materials, that is, the right formula. 2. Correct order of raw materials. For example, sugar water should be added in the last step and added in several times. 3. Allow to stand for 45 minutes before baking. The beehive cake is actually divided into two layers. Baked cake. The upper layer is a soft cake structure. The lower layer is a dense beehive. So generally, we will cut the cake horizontally along the bottom of the middle to show the honeycomb inside. When mixing the batter, we can use the eggbeater to circle it directly, instead of using the rubber scraper to turn it over carefully. This is because the batter is very thin. There is no need to worry about the gluten of the batter. Even if the gluten is slight, it has little impact on the finished product. In addition to using a square cake mold, you can also use paper cups, egg tarts, etc. to bake small cakes. The taste is better after cold storage. It's icy and Q soft. There are skills in making delicious dishes.
