Fengchao cake
condiments
2 eggs, condensed milk 160g, tasteless vegetable oil 120g, low-gluten flour 100g and baking soda 5g.
condiments
Honey10g, water180g, fine sugar100g.
working methods
1. Pour water and fine sugar into a pot and bring to a boil. Turn off the heat and stir into sugar water. Let the sugar water cool for later use.
2. Beat the eggs in a big bowl, and then break them up.
3. Add condensed milk and honey and stir well.
4. Add vegetable oil and stir evenly to form a thin paste.
5. Mix the low-gluten flour and baking soda and sieve them into the thin paste in step 4.
6, continue to stir evenly, become a batter (stir with an eggbeater).
7. Pour the cold syrup prepared in step 1 in three times. Stir well every time before adding.
8. Cover the stirred batter with plastic wrap and let it stand at room temperature for 45 minutes. Be sure to let it stand. During this time, the batter will quietly undergo some magical changes. Only the batter that is fully left standing can produce a beautiful honeycomb.
9. Apply a layer of butter on the inner wall of the mold to prevent sticking. After standing, pour the batter into the mold and it will be full in 7 minutes.
10. Put the mold into an oven preheated to 200 degrees and bake for 25-30 minutes until the cake is completely expanded and caramelization. After cooling slightly, pour the cake out of the mold. After completely cooling, cut the cake horizontally and you can see the honeycomb structure inside.