Whole egg honey cake

Overview

The recipe is taken from Yuanzhuzhu’s Little Kitchen. There are some changes in the operation method. Thank you for sharing it here! The first thing I made since baking was Yuanzhuzhu’s honey cake. Mr. Zhuzhu’s video explained it in great detail. I got started after watching it a few times. I didn’t expect it to be a success the first time. It was like sitting in a sports car and accelerating a little, giving me the feeling of being pushed back. The honey cake undoubtedly gave me great encouragement. After that, it was like a shot of chicken blood, and I embarked on the road of baking without looking back. Later, I made more types of cakes, but I still miss its simple taste. My sister in the office has recently become obsessed with baking. She made a small honey cake for everyone to taste. She felt that something was wrong. After several discussions, she could not find the source of the problem. This time, at her request, I made this small cake for her to taste and compare.

Tags

• baking
• children
• cake
• afternoon tea
• cupcakes
• egg
• honey
• low gluten flour
• salad oil
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and crack the eggs into a large, clean, water-free and oil-free basin.

   

2. 2 Add all the sugar and honey to the eggs.

   

3. 3 Mix well with a hand mixer

   

4. 4 Put cold water in the pot, place the egg beater on the water, and heat it over low heat. While heating, stir constantly until the egg mixture and sugar are evenly mixed. Test the temperature with your hands. When the temperature of the egg liquid is warm but not exceeding 40 degrees, remove it from the hot water.

   

5. 5 Start beating with an electric egg beater at medium speed until the egg liquid turns white. Lift the egg beater and the egg liquid will fall in the shape of a forged ribbon. The traces of falling will disappear within 2 seconds. At this time, beat at a low speed for 2 minutes to sort out the air bubbles. The action is as follows: Hold the egg beater without moving the other hand and turn the basin. At this time, the volume of the egg liquid remains unchanged, but the bubbles become very fine, and the color of the egg liquid turns white. When the egg liquid falling down does not disappear when the egg beater is lifted, the whole egg is beaten.

   

6. 6 At this time, preheat the oven. Use a flour sieve to sift 1/2 of the flour into the beaten egg liquid. Then use a rubber spatula to turn it up from the bottom and mix the flour and egg liquid roughly evenly. Sift in the remaining 1/2 of the flour.

   

7. 7 Continue to fold from the bottom up with a rubber spatula until the flour and egg liquid are fully mixed and no granular flour is visible. (At this time, the movements should be fast and not playful. If the time is too long, the egg liquid will defoam)

   

8. 8 Mix 20 grams of salad oil, 20 grams of fresh milk, and 1/16 tsp of salt in another small bowl, and stir with a manual egg beater until the oil and water are combined.

   

9. 9 Pour the cream into the cake batter and mix thoroughly with a rubber spatula. Be careful to move quickly.

   

10. 10 The cake batter that is finally mixed is obviously thinner than the previous one. It should be used immediately, otherwise it will defoaming.

    

11. 11 Pour the cake batter into the mold 80% full.

    

12. 12 Baking time: Preheat the oven to 180 degrees, and set the middle rack to 180 degrees for 20 minutes

    

13. 13 Immediately remove from the silicone mold and let cool on the wire.