Honey flow cake
Overview
#solarwindbaking# Changdi CR32KEA trial report-honey flow concave cake. The concave cake that looks full of style is actually a half-cooked honey sponge cake. But it’s not hard to understand why the baking circle has been crazy about it for so long because of the burnt aroma of honey and the dual taste of half liquid and half cake body. The oven used is Changdi CR32KEA, and the mold is a 6-inch round mold.
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Ingredients
Steps
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Prepare various ingredients
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Preheat Changdi oven and bake in whirlwind mode at 180 degrees for 10 minutes.
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Grease the 6-inch removable bottom mold with oil and powder
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Heat honey in a small pot over low heat
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After small bubbles appear, heat for another 2 minutes until caramel color appears, remove from heat
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While heating the honey, add eggs and egg yolks and beat with a whisk until completely combined
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Slowly pour the honey into the eggs and continue to beat
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Whisk until the volume becomes larger and the color turns white. There are obvious traces of the dripping liquid after lifting and it will not dissolve quickly
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Sift in the low-gluten flour and stir until there is no dry powder
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Pour into a 6-inch cake mold, and the cake batter will form into a ribbon shape
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Place in the middle rack of the preheated Changdi oven and bake at 180 degrees for 10-12 minutes. If you like the cake to have more body proportions, bake it for 13-14 minutes
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After taking it out of the oven, let cool. The center of the cake is convex when it comes out of the oven. After natural cooling and exhaust, the center will sink. You can see that the cake is evenly colored, indicating that the heating temperature in the oven is uniform
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Let it cool until it looks like the picture and you can unmold it
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After cutting, the honey filling will slowly flow out in a foamy state, and you can enjoy it
