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Why is my honey cake not fluffy?
This is honey cake.

material

Ingredients: 3 eggs, 50g honey, 25g fine sugar, low-gluten flour 100g, 20g corn oil, 20g milk, and salt 1g (6 muffin cups and 3 paper molds are used for this weight).

Decorative materials: 200ml of whipped cream, 30g of sugar, soft chocolate sauce, A Man Called Autumn Flower mouth, paper bag and a little green pigment.

working methods

1. Beat sugar, salt, honey and eggs into a bowl.

2. Sit the eggbeater in warm water of about 40℃, and send the warm water to be thick with electric egg beater, that is, after lifting the eggbeater, the dripping egg paste is not easy to drip.

3. Sieve the flour into the egg paste twice.

4. Cut the eggs and mix them with tic-tac-toe, and gently stir well. Be careful not to mix in circles to avoid defoaming.

5? Stir the milk and oil until they are completely mixed.

5? Scrape the mixed batter into the emulsifiable concentrate and stir it gently and evenly, then pour the mixed oil and egg liquid back into the batter and stir it gently and evenly in the same way;

7? Put the prepared batter into a paper cup for about 7 or 8 minutes.

8. Put it in an oven preheated to 180 degrees for about 18-20 minutes until the surface is golden.