Honey crispy cake
The old-fashioned honey crispy waterless cake is crispy outside and soft inside. The simple combination of eggs and flour can easily resume classes. Childhood delicious, full of memories, full of souvenirs... (chef's machine version hits the whole egg)
Step 1 . The egg is knocked into the cook's machine.
Step 2 . Add fine granulated sugar and honey to the whole egg, start the cook machine at first gear and stir for one minute, turn to seventh gear and play at high speed for 10 minutes.
Step 3 . okay.
Step 4 . Lift the egg beater and mark the low egg liquid with 8 characters. It's good if it won't disappear.
Step 5 . Sift the flour into the beaten egg liquid three times, and mix well.
Step 6 . Add corn oil and stir well to make the cake paste.
Step 7 . Pour it into the mold, 8 points full.
Step 8 . Sprinkle white sesame seeds.
Step 9 . Put it into the preheated oven, the middle and lower layers, 170 degrees, and bake for 25 minutes. The oven temperature and time can be adjusted appropriately according to the different temper of your oven.
Step 10 . It's out.
Step 11 . okay.
Step 12 . Crispy outside and soft inside, solid and chewy.
Step 13 . Finished product drawing.
Step 14 . Finished product drawing.
Step 15 . Finished product drawing.
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