Anhydrous Honey Cake
Today, make a anhydrous honey cake. The cake is delicate, soft, sweet, and delicious.
Step 1 . Mix low gluten flour with Corn starch and sieve.
Step 2 . Heat 48g of edible oil to 75 degrees, then pour it into flour and stir evenly.
Step 3 . Three eggs need to be separated.
Step 4 . Add 3 egg yolks to the batter, and add a whole egg without separating (accidentally breaking the whole egg).
Step 5 . After stirring evenly, add 35g of honey and stir evenly.
Step 6 . The production of egg yolk paste is completed.
Step 7 . Three chicken proteins were isolated.
Step 8 . White sugar needs to be added to the protein three times and beaten.
Step 9 . Beat the protein until it is thick and foamy. Add white sugar for the first time and continue stirring.
Step 10 . Beat until fine bubbles form, then add 1/3 of white sugar for a second time and continue stirring.
Step 11 . Beat until sticky. Add the remaining white sugar for the last time and continue stirring.
Step 12 . Beat until the protein forms a small sharp angle.
Step 13 . Add 1/2 of the protein paste to the egg yolk paste and stir evenly.
Step 14 . Then pour the evenly mixed egg yolk batter into the egg white bowl and stir evenly until the cake batter is made.
Step 15 . Place two layers of cake paper in each of the two molds.
Step 16 . This cake paper was supposed to be full of 8 cents, but it was a bit short (left to waste), so we had to fill it up.
Step 17 . Preheat the oven for 10 minutes, bake at 120 degrees Celsius for 30 minutes, and then switch to 140 degrees Celsius for 20 minutes.
Step 18 . The anhydrous honey cake is freshly baked, both soft and sweet.
Step 19 . Prepare to cut a small cake.
Step 20 . The small cake has a delicate and soft texture, with a sweet and delicious taste.
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