Material: 80g of low-gluten flour,100g; Eggs;

Accessories: 40g of honey, 40g of fine sugar and 30ml of salad oil.

Honey cake

1

Pour honey and fine sugar into a bowl and beat in eggs.

2

Pour hot water into the pot, put the eggs in the bowl into the hot water, and send the eggs away with electric egg beater.

three

First use low gear to send, and slowly form a delicate emulsion foam.

four

Then switch to high gear and send quickly. In the process of sending it, the eggs will become thicker and thicker.

five

Until the eggs are sent to a very thick state, when the eggbeater is lifted, the dripping egg paste will draw a pattern on the surface of the egg paste and the pattern will not disappear for a long time, and the 2-3 cm egg paste on the head of the eggbeater will not drip, indicating that it has been sent.

six

Sift the low-gluten flour into the beaten egg paste for the first time.

seven

Stir with a rubber scraper from the bottom, cut the flour and egg paste and mix well, then sieve in the flour for the second time and mix well.

eight

Add 30 ml of vegetable oil to the mixed batter, or stir it evenly in the form of stirring to become cake paste.

nine

Brush a thin layer of vegetable oil at the bottom and around the mold.

10

Pour the cake paste into the mold until 1/2 or 2/3 is full.

1 1

Put in a preheated oven 170℃ and bake in the middle layer 15 minutes.