Remember the honey cake from your childhood? Honey cake is more expensive than cakes without honey, the taste is better, the inner tissue is delicate and soft, and the entrance dissolves, which makes people remember.
We recently opened a cake shop near our house, buying one pound and getting half a pound, and there was a long queue in the days of opening. I bought a pound and never bought it again, because it is okay to eat it while it is hot, it is hard and dry after it is cool, and it is easy to choke when eating dry. I don't like to eat cakes with this taste, the so-called radish cabbage, each has its own love.
Before I liked to eat the honey cake of Daoxiang Village, it was a little expensive, but since I learned to make it myself, I have never bought it again, without any additives, delicious and healthy.
The honey cake I made was beaten with whole eggs, because the whole eggs were delicate and soft, the egg flavor was more intense, and it was not hard even for 3 days. The egg is dried and loose, and it will harden the next day. The whole egg takes longer to beat than the egg, which requires more patience, but the taste will be a hundred times better than the egg beating.
Follow my method, the whole egg is 100% successful, learn to open a shop, let's take a look at the detailed production steps.
Main ingredients: 4 eggs, 100 grams of flour, 40 grams of sugar, 30 ml of honey, 20 ml of cooking oil
1. In addition to the flour, put the rest of the ingredients together in the basin, including eggs, honey, sugar and cooking oil.
Because it is a whole egg beating, it is necessary to first heat the temperature of the egg liquid to the temperature of the human body, and teach everyone a very simple method: put hot water of about 60 degrees in the large basin, put the egg bowl in the hot water basin, stir the egg liquid with chopsticks, so that the sugar melts quickly at the same time, the ingredients can also be fully integrated, which is more conducive to the beating of the whole egg.
2. Wait for the ingredients in the basin to have a temperature can be used to send the link, the whole egg beating time is longer than the egg white separation, at least 15 minutes, I will beat for 20 minutes each time, the stability is better, do not defoam.
After 5 minutes of 5 minutes in the medium speed, the egg mixture is twice as large as before, and many small bubbles appear. (Pictured below)
3. Then switch to the high-speed gear for 10 minutes, at which time the egg paste will gradually turn milky white, fluffy and resistant. Because there will be large bubbles in the high-speed gear, it is necessary to use the medium speed gear for another 5 minutes to make it delicate.
There are many ways to determine whether the egg paste is successful, I usually use to lift the egg beater, if the egg paste falls very slowly, it will not disappear immediately within 2 minutes of falling on the egg paste, even if it is successful. (You can also use the method of drawing 8 characters to determine)
4. Immediately after putting in 100 grams of flour, I use normal flour, the flour must be sieved.
5. Finally, mix the flour and egg paste, remember not to draw circles, it will defoam. Because it is expressed in words, not a video, I will use the simplest and clearest analogy: when mixing the egg paste, you should stir it from the bottom of the basin like a stir-fry, and turn the basin to continue to mix.
6. After the flour and egg paste are mixed well, pour directly into the mold, or with the help of a garg. (Pictured below)
7. Do not put the egg paste too full, the volume will become larger when baking.
8. The oven should be preheated for 5 minutes in advance, and then add the egg paste, bake at 170 degrees for 18 minutes, the time should be determined according to the performance of the oven.
The picture below is the state of baking for 5 minutes, the volume has become much larger, and the color is still a faint creamy yellow.
9. When the roast is ready, the color has become beautiful, and the whole house is full of strong egg aroma.
The old-fashioned honey cake does this, the taste is delicate and soft, not fishy and not greasy, a hundred times better than the purchase, even if it is not hard for 3 days.
Note: honey cake must be put honey, the whole egg before the whole egg should be heated to the temperature of the human body, overheating will make the egg liquid boiled, while stirring it evenly. The whole egg should be beaten for at least 15 minutes, the flour should be sifted and mixed up and down with the egg paste, remember not to draw circles, easy to defoam.
Thanks for reading, like this article to share with more friends. Pay attention to my family's meal and bring you a delicious dish every day. Below the comments, you are welcome to share more food, share different views, discuss together, and learn from each other! This graphic work is original, and it is strictly forbidden to carry and pirate pictures.