The old-fashioned honey cake is 100% successful in beating the whole egg, the taste is delicate and soft, and it is not hard for 3 days

Remember the honey cake when you were a kid? Honey cake is more expensive than cake without honey, the taste is better, the inner tissue is delicate and soft, and the entrance melts, making people unforgettable.

The honey cake I make is whipped with whole eggs, because the whole eggs have a delicate and soft taste, the egg flavor is stronger, and it is not hard for 3 days. The taste of the eggs is relatively dry and loose, and it will be hard the next day. It takes longer to beat the whole eggs than the eggs, which requires more patience, but the taste will be 100 times better than the eggs.

Honey cake

Main ingredients: 4 eggs, 100 grams of flour, 40 grams of sugar, 30 ml of honey, 20 ml of cooking oil

Detailed production steps

1. In addition to the flour, put the remaining ingredients into a basin with eggs, honey, sugar and cooking oil.

Because it is a whole egg beating, it is necessary to heat the temperature of the egg liquid to the temperature of the human body, and teach you a very simple method: put hot water of about 60 degrees in a large basin, put the egg beating basin in the hot water basin, and stir the egg liquid with chopsticks, so that the sugar can melt quickly at the same time, the ingredients can also be fully integrated, which is more conducive to the beating of whole eggs.

2. Wait for the ingredients in the pot to have a temperature before the process of beating, the whole egg beating time is longer than the egg white separation, at least 15 minutes, I will beat 20 minutes each time, the stability is better, no foaming.

Beat the egg on medium for 5 minutes, and the egg mixture is twice as large as the original, and many small bubbles appear. (as shown below)

3. Then switch to high speed and beat for 10 minutes, at which point the custard will gradually turn milky white, fluffy and resistant. Because there will be big bubbles in the high-speed gear, you should finally switch to the medium-speed gear and beat it for another 5 minutes to make it have a delicate texture.

There are many ways to determine whether the custard is successful, but I usually lift the whisk, if the custard falls very slowly, and it will not disappear immediately within 2 minutes of falling on the custard, it will be considered successful. (It can also be judged by drawing 8 characters)

4. Then put in 100 grams of flour, I use ordinary flour, the flour must be sifted.

5. Finally, the flour and egg batter should be stirred, remember not to draw circles, it will defoam. Because it is expressed in words, not a video, I will use the most simple and clear analogy: when mixing the egg batter, you should turn the basin from the bottom of the basin to the top like stir-frying, and turn the basin to continue to stir.

6. Mix the flour and egg batter evenly and pour it directly into the mold, or with the help of a piping bag. (as shown below)

7. Don't overfill the egg batter, it will become larger when baking.

8. The oven should be preheated for 5 minutes in advance, then put in the egg batter, and bake at 170 degrees for 18 minutes, the time should be decided according to the performance of your oven.

The picture below shows that it has been roasted for 5 minutes, and the volume has become much larger, and the color is still a light milky yellow.

9. When it's almost baked, the color has become very beautiful, and the room is full of strong egg flavor.

The old-fashioned honey cake does this, the taste is delicate and soft, not fishy or greasy, it is a hundred times more delicious than the one you bought, and it is not hard even for 3 days.

Notes:

Honey must be put in honey cake to make honey, and the ingredients in the basin should be heated to the temperature of the human body before the whole egg is beaten, and the egg will be scalded if it is too hot, and it will be stirred evenly at the same time. It takes at least 15 minutes to beat the whole eggs, and the flour should be sifted and mixed up and down with the egg batter.