material

45g of fine sugar, water 120cc, 20g of whipped cream, 2 eggs, honey 15g, 75g of condensed milk, lemon 1, 90g of low-gluten flour and baking soda 1 spoon.

working methods

Grease and powder the cake model for later use. Peel the lemon with a knife, cut the peel into small pieces, squeeze the lemon juice and microwave it with salt-free cream for 30 seconds until it melts, then add the eggs in several times and mix well, then add sugar, honey, condensed milk, water, lemon juice and lemon peel, mix well, sieve them into low-gluten flour and baking soda powder, pour them into a baking mold, let them stand at room temperature for 10 minute, and put them into a preheated oven./kloc-.

Fengchao cake

condiments

Low gluten flour: 100 baking soda: 5 corn oil: 100 fine sand sugar: 100 water: 180 condensed milk: 170 eggs: 2-3 (depending on the size).

condiments

Specific steps

first step

1. Preheat the oven 190 degrees, heat the fine sugar and water until the sugar is completely melted into syrup, and let it cool for later use.

Second step

2. Beat two eggs, add condensed milk and mix well.

Third step

3. Add100g corn oil, and stir into paste.

Fourth step

4. Mix baking soda and low flour, sieve and stir into a uniform batter.

Step five

5. Add the sugar water of step 1 several times, stir well and then add it until it is completely mixed.

Step 6

6. Cover with batter or plastic wrap and let stand 1 hour. Pour into the mold, the bottom of the mold is best padded with oil paper, and bake in the preheated oven for 40 minutes.

Step 7

7. After being discharged from the furnace, it is cooled and demoulded, and cut horizontally from the middle of the cake body to expose the internal honeycomb structure.

Step 8

8. The taste is more Q after cold storage. (ps: high in oil and sugar is not edible)