Chinese Food
Beehive cake
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In the cake shop, we sometimes see a kind of interesting little cake. When it is sold completely, it usually has a half piece of cake cut. And this half piece of cake cut is to let us clearly see the magical honeycomb like structure inside when we buy it.
Cooking ingredients
Cooking Steps
Step1:Pour water and sugar into the pot and bring to a boil. Turn off the heat and put eggs in the big bowl. Break up.
Step2:And stir to make sugar water. Let sugar water cool for standby.
Step3:Add condensed milk and honey. Stir well.
Step4:Add vegetable oil. Stir well to form a thin paste.
Step5:Mix the low gluten flour and baking soda and sift into the batter in step 4.
Step6:Continue to mix. Make batter (use eggbeater to mix it
Step7:Pour in the cooled sugar water made in step 1 three times. Mix each time and add another time.
Step8: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.
Step9: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.
Step10: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:1. The secret of making honeycomb cake is very simple. First, the right proportion of raw materials, that is, the right formula; second, the right order of raw materials. For example, sugar water should be added in the last step and added in several times; third, it should be kept for 45 minutes before baking. 2. 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. 3. 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. There are skills in making delicious dishes.
