Honey Concave Cake (Egg Splitting Method) Step by Step
Main Ingredients:
#Egg Yolks Part Amount
4 Egg Yolks
Honey 45g
Low Gluten Flour 45g
#White Eggs Part Amount
2 Egg Whites
Fine Caster Sugar 60g
Lemon Juice A few drops
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1. Separate the eggs: Divide 4 egg yolks and 2 egg whites into two large basins without water or oil. The whites should not get a speck of yolk on them or they will not whip. I've tried a lot of egg-splitting tools, but the safest and easiest is to beat them into a small extra bowl first, then spoon out the yolks with a tablespoon.
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2. Pour the honey into the egg yolks and beat on high speed for 5 minutes, until the yolk mixture is light in color.
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3. Divide the egg yolk mixture into two, and the divided part is the final part to be popped, according to personal taste increase or decrease, not more than half.
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4. Sift the remaining egg yolk mixture into the low-gluten flour, and toss to form a thick yolk paste.
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5. Whip the egg whites: beat the 2 egg whites first to make some coarse peaks.
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6. Add 30 grams of granulated sugar and continue to beat at high speed.
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7. Beat until the egg whites turn white and begin to thicken, add the remaining 30 grams of granulated sugar as well as a few drops of lemon juice, lemon juice can make the meringue more stable. The lemon juice will make the meringue more stable and less prone to foaming.
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8. Continue to whisk at high speed until the whisk is lifted and the tips of the whites are visible, that is, whipped successfully.
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9. Pour 1/3 of the meringue into the egg yolk mixture and mix well.
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10. Pour all the remaining meringue into the egg yolks and mix well.
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11. Line the baking mold with greaseproof paper.
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12. Pour the cake batter into the mold and shake the mold twice to get out the big bubbles.
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13. At this point, pour the reserved egg yolk mixture into the center of the cake batter without stirring.
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14. Put into the preheated oven ten minutes in advance 170 degrees preheated lower middle layer. Bake for 20 minutes over high and low heat.
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15. Cool and refrigerate for better taste. Or you can just freeze it, and it will be the "honey cake" sold outside.