Honey milk cake recipe oven tricks

The first thing to do is to prepare the ingredients, 6 eggs, 40 grams of milk, 30 grams of white honey, 40 grams of salad oil, 50 grams of caster sugar, 100 grams of low-gluten flour, the amount of all ingredients can be adjusted according to your needs, and you can start making when the ingredients are ready. First add the milk to the salad oil and stir, the salad oil should be added to the milk several times and stir well, then the egg yolk is stirred evenly and added to the milk and salad oil, and the same is added several times, stirring while pouring in the egg yolk, and then adding the water white honey many times.

After sifting the flour, pour it into the egg yolk paste and stir, remember not to stir in a circle! Pour a few drops of white vinegar on the egg white, lemon juice can also be used, so that it is easier to whip, add granulated sugar for the first time after the egg white is beaten, and then add white sugar twice later, dig a spoonful of beaten egg white and stir with egg yolk paste, then pour it into the remaining egg white, stir evenly, pour into the mold, preheat the oven to 150 degrees for 10 minutes, put it in the oven for 50 minutes at 150 degrees, because the oven of each house is different, this temperature can be adjusted by yourself, be sure to control the temperature.

After baking, the cake should be placed on the shelf and buckled upside down in the prepared plate, the taste is delicate and long, and the sweet but not greasy honey milk cake is made, and it can be eaten after waiting for the temperature to cool a little.

Material. Ingredients: 80g of low-gluten flour, 100g of eggs;

Excipients: 40g honey, 40g caster sugar, 30ml salad oil honey cake. Pour the honey, caster sugar into a bowl and beat in the eggs.

Pour hot water into the pot, put the bowl of eggs in the hot water, and beat the eggs with an electric whisk.

Start with a low speed to slowly form a delicate milk foam.

Then change to high speed to quickly whip, in the process of whipping, the eggs will become thicker and thicker.

Until the eggs are beaten to a very thick state, when the egg beater is lifted, the dripping egg batter can draw a pattern on the surface of the egg batter and the pattern will not disappear for a long time, and the egg batter will not drip if there is 2-3cm on the egg beating head, which means that the beating is done.

Sift the cake flour into the whipped egg batter for the first time.

Stir from the bottom with a rubber spatula, cut the flour and egg batter and mix well, then sift in the second flour and stir well.

Add 30ml of vegetable oil to the mixed batter, and stir well in the form of stirring to make a cake batter.

Brush the bottom and sides of the mold with a thin layer of vegetable oil.

Pour the cake batter into the molds and fill it to 1 2 or 2 3.

Bake in a preheated oven at 170 degrees for 15 minutes.

Because I am in the advanced stage of lazy cancer, I usually socialize a lot, so I have never tried any baked goods. Recently, during the extraordinary period, I couldn't go out at home, and I was really bored, so I bought an oven to see a certain treasure have activities. For me, a person who is hot for three minutes at everything, when my family saw that I had bought an oven and bet that I must buy it for nothing, in order to block the air, two hours after the oven arrived, I looked up this little cake from the Internet.

Ingredients: Milk: 80 grams.

Eggs 4 pcs.

50 grams of sugar.

Flour 150 grams.

Honey 30 grams.

Vegetable oil 50 grams.

For the first time in the oven honey cake preparation.

Because it was the first time I did it, I forgot to take pictures because I was a little busy in the early stage.

Separate the egg whites and yolks first.

Egg white part: Add sugar and beat it with a whisk until it is similar to cream, there is no whisk at home, I am purely by hand, and the egg white is beaten like a broken egg.

Egg yolk part: milk, honey, vegetable oil added, beaten well, add little by little flour, stir until there are no particles.

Pour the beaten egg whites into the yolk and stir with a spoon or spatula, without making circles, to avoid foaming.

Preheat the oven for 170 minutes and pour the beaten egg batter into a paper cup.

When the preheated oven arrives, put the finished batter into the oven and go up and down at the same time for 170 to 40 minutes, and the picture shows 30 minutes.

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When the time comes, wait two or three minutes to turn on the oven and let the temperature drop a little before opening the door, which will look better.

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Tips: Egg whites should be beaten as thick as possible, like cream, as much as possible.

Add egg yolk liquid to flour slowly, evenly, and without particles.

When mixing the two pots, do not make a circle to prevent air and bubbles inside.

are affected by the cause of the cake start.

Divided into 3 steps. 1 Eggs, sugar, salt, glucose, honey put together on hot water and heat to 35 to 40 degrees (heating is to make the honey better integrated into the eggs, otherwise it may cause the honey to sink under the cake), remember to stir slowly while heating. 2. Stir well, heat in place, and slowly add wheat flour (cake mix).

3. Add the powder to the cake and stir well, then add the thin milk and oil (you can also add the powder to the cake at one time and stir it quickly for 2 minutes, so that the powder can be better mixed with the cake). After the above is completed, you can bake, the recommended temperature: 180 or 200 on the surface 150 or 170 on the bottom 150 or 170 After baking, turn off the edge and continue to bake for 7 10 minutes to see the color.

Material. Ingredients: 80g cake flour (2 3cup), 100g egg (2 medium eggs), 40g honey (1 4cup), caster sugar 40g (1 4cup), salad oil (unflavored vegetable oil) 30ml

Baking: Medium oven at 190 degrees (375F), 15 minutes.

Method. 1. Pour the caster sugar and honey into a large bowl.

2. Crack the eggs in a bowl.

3. Pour hot water into the pot, put the large bowl of eggs in the hot water, and beat the eggs with an electric whisk.

4. Sift the cake flour into the beaten egg batter.

5. Use a rubber spatula to stir the flour and egg batter thoroughly from the bottom up. Do not stir in a circular motion to avoid the frothing of the beaten eggs. (It is best to sift the flour twice, mix the batter for the first time, and then sift in the flour for the second time.) ）

6. Pour 30ml of vegetable oil into the mixed batter, and stir well in the form of stirring to become a cake batter.

7. Pour the cake batter into the mold, with a thickness of 1 2 to 2 3. Put the cake mold in a preheated 190 degree oven and bake for about 1 minute, and the surface is golden brown.

If you bake a cake for the first time, if you don't control the degree of egg white, you can find ** on the Internet to learn, if you are very afraid of failure, you can start first, cake premix to make, you don't need to beat the egg whites, just mix the eggs and flour evenly, and then you can adjust the flour you use according to your own state.

Honey cake preparation step 1Prepare the material 2Separate the egg yolks from the egg whites and put the egg whites in the refrigerator firstPut the honey in a bowl of egg yolks and stir well...

Because of the addition of honey, the cake has very good moisturizing properties, a faint honey fragrance, and a better flavor after refrigeration. The cake of this recipe is not sweet, and it is not recommended to reduce sugar, because the beating of egg whites requires the support of a certain amount of sugar.

1. Meringue: Put 5 egg whites in a slightly larger egg beating tray and beat it with an electric egg beater until it is coarse foaming;

2. Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state;

3. Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state;

4. Egg yolk paste: Put 5 egg yolks and 30 grams of caster sugar in another egg beating tray, and beat well with a manual egg beater until the egg yolk becomes lighter;

5. Egg yolk paste: Put 5 egg yolks and 30 grams of caster sugar in another egg beating tray, and beat well with a manual egg beater until the egg yolk becomes lighter;

6. Finally, sieve in 90 grams of low-gluten noodles and slowly stir until smooth and delicate without particles;

7. After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix evenly with a rubber spatula; Then take 1 3 meringue into the egg yolk paste plate, stir well with a rubber spatula;

8. Finally, pour all the batter in the egg yolk paste tray into the remaining meringue tray, and mix evenly until smooth and delicate without particles;

9. Put it in the oven and preheat it for 10 minutes, put the cake in the middle of the preheated oven, heat it up and down, 170 degrees, 40 minutes;

10. After the cake is baked, immediately take out the heat-insulating gloves, put it on the table and snort it a few times, then buckle it upside down on the grill, and wait for the cake to cool down completely before it can be demoulded (with the help of props).