It is the honey cake that is popular in all food circles. Soft and meticulous, sweet but not greasy, it is not without reason that online celebrity cake will stand firm in the era of iterative updating and scattered life. Concave cakes originated in Japan. The surface is soft and concave. After publication, the semi-cooked surface will gradually sag with the strong cold air, which is called "concave cake" because of its unique appearance.
Today, I will give you a classic in the cake industry-honey cake. I like its thick and delicate taste, which melts in the mouth, moist and sweet. As breakfast, tea time is really perfect, and the method is super simple. Beginners can also succeed once. Let's have a look. The honey cake that will make the sword flow is unexpectedly delicious and can't be forgotten after eating it. Honey concave cake 6-inch cake food: 4 egg yolks, 2 raw eggs, 20 grams of honey, 2 drops of gelatin, 30 grams of low-gluten flour and 2 slices of cheese. Exercise:
Step 1: Pad the grinding tool with tin foil and put it in a small oven at 170 degrees. Take a washbasin, put it in warm water above 50 degrees, then put it in an egg beater, put 4 egg yolks in the egg beater, and then add honey. Then beat 2 eggs into the eggbeater. Add sugar and mix well. Beat warm water (up and down 50℃) with an egg beater.
In the second step, the beaten egg liquid becomes lighter in color and thicker in volume. Just draw "8" on the egg yolk dripping from the back of the eggbeater. Sift in the low-gluten flour, then drop a little gelatin to remove the egg smell, and stir evenly with a scraper until there are no wheat flour particles. Pour half of the cake paste into an injection mold covered with tin foil, add two pieces of cream cheese, and then add the remaining half of the batter. Shake twice to remove bubbles.
Step 3, put the abrasive tool into a well-heated Chang Di wind-blown electric oven, and bake at 180 degrees, and bake at the middle and lower layers 12 minutes. You can bake 180℃ without frying juice 16min, just take it down and put it away. It tastes better in the freezer in summer.
Step 4: bake a beautiful honey cake. Semi-cooked honey cake with sauteed sauce and special treatment method are adopted to make sponge cake originally used for drying become wonderfully soft and moist. The surface of the cake is golden yellow, and the surface looks more attractive with applesauce. The taste is soft, and the tender juice inside is perfectly combined with sponge cake, which makes people fondle it. Adults and children love it. Then you also have a look. Tips; If you like well-done, bake for more than 15 minutes, and it is best not to cook for more than 12 minutes. Remember to cover it with tin foil if you paint it soon.