material
Ingredients: 2 eggs, 30g fine sugar, 30g honey, 60g low-gluten flour, 1 tbsp vegetable oil (15ml).
Baking: the upper layer of the oven is baked at 200℃, and the baking time can be found in the production process.
working methods
Production process:
1. Separate the yolk from the egg whites. Egg whites are put in a clean bowl alone, and egg yolks and honey are put in another bowl.
2. Beat the egg whites evenly with an egg beater, add fine sugar in three times, and send the egg whites to a wet foaming state where the hook can be pulled out as shown in the figure.
3. Then send a mixture of egg yolk and honey. Until the volume becomes larger and the color becomes lighter.
4. Add vegetable oil and continue stirring.
5. Stir until light and fluffy.
6. Pour half the egg white into the egg yolk.
7. Stir the egg white and yolk evenly with a spatula (from bottom to top, don't stir in circles), and then pour it back into the egg white bowl.
8. Continue to stir evenly until it is completely mixed.
9. The mixed egg paste should be in a fluffy and delicate state as shown in the figure. If the volume of the stirred egg paste is obviously smaller, thinner or rough, it means that defoaming occurs during the stirring process, which will greatly affect the quality of the finished product.
10. Sift the low-gluten flour and pour it into the egg paste.
1 1. Stir quickly from bottom to top with a rubber spatula, so that the flour and egg paste can be mixed completely and quickly.
12. The mixed cake batter is shown in the picture. Similarly, if the volume is obviously reduced, thinned or the texture is rough, it shows that defoaming has occurred during the mixing process.
13, the cake batter is ready, and then baking is started (the following is the key). The oven is only pre-ignited to 200℃ in advance. Dig 4 tablespoons of cake paste into a square cake mold with a side length of 18cm and coat it with a thin layer of butter, and scrape it flat with a scraper so that the bottom of the cake mold is evenly coated with a thin layer of batter.
14, put it in the oven, bake the upper layer for about 4 minutes, and take it out when the cake surface is golden.
15. Dig 4 tablespoons of cake paste into the cake mold, scrape it flat with a scraper (be careful not to burn your hands at this time), put it in the oven, and continue baking for about 4 minutes until the cake surface is golden yellow. Take it out. Repeat this process until the cake batter is used up. A * * * can bake about 4-5 layers of cake (I baked 4 layers).
16, the baked cake is cooled and demoulded. The cake is very thin at this time. Cut it into four square cupcakes. After cutting, bedding can be seen from the section.
17. spread a layer of honey on the surface of the small cake (except the weight of the formula) and put a cake on it.
18, continue to spread a layer of honey and put the third cake. Then coat it with honey and put on the fourth cake. Each cake is folded with honey as adhesive. When finished, cut off the edges around the cake with a knife to make all sides have obvious layering, and then cut the cake into two long squares to enjoy.