It is believed that many partners have eaten a kind of "waterless cake" when they were young, the texture is dense and meticulous, and there is a sweet honey flavor in the mouth, which we now generally call it the old-fashioned cake. This kind of cake is advertised to the public as "not adding a drop of water", once popular for a while, we all queued up to buy. I wondered how it was possible to make a cake with water.
After I grew up, I learned about baking, and I have a deeper understanding of waterless cake.
First of all, there is no doubt that the production of waterless egg cake certainly have eggs, from the principle of the whole egg whipped sponge cake practice. In terms of raw materials, in addition to eggs, naturally less flour, oil. In addition to these three, you also need to add sugar, which not only regulates the taste, but also stabilizes the whipping of the eggs, which allows the internal bubbles of the whole egg batter to be more stable and detailed and dense, which is the basis for the normal loose cake organization and a dense and delicate texture. Here, eggs, flour, oil and sugar are the four basic raw materials that make up the cake.
In addition to eggs, flour, oil, sugar, these four basic raw materials, we often eat anhydrous cake more added honey, which is not only the sweetness of the complement, but also add a unique flavor, can make the cake taste more moist and delicious, there is a moisturizing effect.
It can be seen that this childhood favorite "anhydrous honey cake" in the production of materials, not only eggs, flour, oil, sugar, four basic ingredients, but also added honey as a liquid material, which has increased the flavor of the cake and moisturizing effect of the dual role. So the waterless cake is advertised as "just right", although no water is added, but from the baking principle, it can be replaced by other liquid ingredients.
Waterless Honey Cake (reference portion: 6)Mold: Muffin 6 consecutive mold
Inputs: Eggs: 2, Caster Sugar: 15g, Honey: 30g, Low Gluten Flour: 70g, Corn Oil: 20g
Surface Decoration: Black Sesame Seeds: Moderate
Baking Time: Baking time: Middle of the Oven, 180 degrees top and bottom heat for 15 minutes (depending on your oven's temperament).
Preparation:
1, low-flour sifted 2 times in advance, standby.
2, refrigerated eggs to return to the temperature in advance.
3, prepare a pot of warm water, not more than 50 degrees.
4, preheat the oven ahead of time, muffin even mold in advance of the padded paper tray.
Making steps:
1, whole egg + sugar + honey, not open the whisk first, with the head of the whisk slightly stirred evenly.
2. Put the whisk bowl into the warm water prepared in advance. Turn on the whisk and whip the eggs at high speed. Observe that the egg mixture gradually becomes thick and white, until the whisk head is lifted to draw a figure of 8 and does not disappear, insert a toothpick and slowly pour it down.
3. Switch to low speed and rotate the beater while whisking to organize the air bubbles, this step can make the whole egg batter more delicate.
4, the low-flour and egg batter in two parts and mix well, until no dry powder state can be.
5: Take 2 tablespoons of batter and mix it with corn oil, and observe until it is completely emulsified, without oil spots.
6: Pour the batter back into the egg batter and toss to coat.
7. Put the batter into a piping bag and squeeze into a muffin tin lined with paper liners, 7-8 minutes full.
8: Sprinkle some black sesame seeds on the surface, and place in the oven at 180 degrees Celsius for about 15 minutes. (Depending on the actual condition of the oven.)
9, do a good job of anhydrous honey cake, do not need to be inverted, the organization is dense, the texture is meticulous and delicious, yo, a mouthful of childhood memories of the taste, like partners may wish to try!