I. Ingredients ?

Eggs 4 (190 grams or so)

Low gluten flour 150 grams

Honey 30 grams

Sugar 80 grams

Decorated white sesame seeds moderate amount

185 degrees for 20-25 minutes

Second, old-fashioned groove cake practice ?

1, room temperature eggs four, about 190 grams or so

2, flour sifted

3, molds in advance to grease

4, room temperature eggs with sugar and honey, using a whisk to beat

5, drawing eight, lifting the head of the whisk eight won't disappear, the batter whipped is ok!

Note: This step is very important, if the eggs are not whipped, the cake will be hard, in addition, mixing excessive foam will also be hard. Do not use the eggs directly from the refrigerator, to use room temperature, if you want to quickly whipped, can be separated from warm water (about 40 degrees) whipped.

6, three times into the flour, pay attention to the mixing technique, do not draw a circle mixing

7, mix the batter, three-dimensional full. Preheat the oven at 185 degrees

8, into the laminating bag

9, into the mold eight full, sprinkle sesame seeds, into the oven at 185 degrees for 20-25 minutes

10, out of the oven

11, cooled to the temperature of the hand, sealed and preserved, the cake back to the moisture after the texture of the cake is even better!

Tips

Groove cake, is popular in the north of China's traditional pastries, due to the groove-shaped mold molding baking, so called "groove cake". The history of the production of the cake is very long and can even be traced back to the Ming and Qing Dynasties. It is rumored that Emperor Qianlong and Empress Dowager Cixi both loved to eat the groove cake, especially in the morning meal. According to the documents of the Qing Dynasty Interior Office, the palace pastry room (later merged into the Imperial Household) elaborate groove cake, in addition to the court for consumption, and as a special offering to the ancestors.