Bee sugar cream sandwich cake

Overview

Bee sugar is not maple sugar. I adapted Teacher Meng's maple sugar sandwich cake into honey sugar sandwich cake. I guessed that honey sugar is sweeter than maple sugar, so I reduced the portion. I was guessing the final effect, but I didn't expect that after baking it, it would look real. As for the sweetness, luckily I didn’t let bees sugar = maple sugar, otherwise I would have died without discussing it. Of course, the flavor will definitely not be maple syrup, but it is originally honey flavor. For the first time, make the size of the biscuits 4 cm. After baking, it must grow to more than 5 cm no matter what. The largest biscuit ever made, it’s so filling just looking at it. The mini version is still the cutest

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• cake flour
• honey
• baking soda
• crushed peanuts
• powdered sugar

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Soften butter, add powdered sugar and mix well with a rubber spatula

   

3. 3 Add honey

   

4. 4 Whisk quickly with a whisk

   

5. 5 Sift the cake flour and baking soda into the butter paste

   

6. 6 Mix the dough evenly, wrap it in plastic wrap and let it rest for 30 minutes

   

7. 7 Roll into a round ball of about 8 grams and stick with chopped peanuts

   

8. 8 With the peanut side facing down, press it into a 4 cm round cake

   

9. 9 Place the peanuts side up on the baking sheet

   

10. 10 Place in the preheated oven, middle layer, with upper and lower heat at 170 degrees, and bake for 15-20 minutes. After turning off the heat, continue to simmer for about 10 minutes

    

11. 11 Take out of the oven and let cool

    

12. 12 Sandwich fillings

    

13. 13 Soften the butter and add honey

    

14. 14 Beat with a whisk

    

15. 15 into a smooth and even paste

    

16. 16 Spread the buttercream on the bottom of one biscuit, then close the other biscuit