Honey cake
Recently, the sun has become so hot that I have lost my appetite.Just want to eat sweet, so come and make honey cake with me today~Shelf life: sealed for 3 days.
Step 1 . Remove the shell of the egg, add the whole egg into the fine granulated sugar and honey, beat it with the UKOEOU2 egg beater at high speed until it is thick and white (lift the egg liquid from the top of the beaten egg to draw an 8-character pattern and it will not disappear within 10 days).
Step 2 . Add the sifted low powder and mix it gently and quickly with a scraper.
Step 3 . Then add the salad oil and continue to stir it evenly with a scraper.
Step 4 . Put it into a decorative bag, prepare the muffin cup mold in advance and put a small paper holder.
Step 5 . Squeeze the cake batter into the mold for 8 minutes.
Step 6 . Bake at 170 ° C for about 13-15 minutes in the high bick T38 oven, and shake the plate out of the oven.
Step 7 . Finished product drawing, can be used after cooling.
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