Honeycomb cake recipe and recipe

Walnut cake is not only very delicious, but also has very good nutritional value. The main ingredients of honeycomb cake are low-gluten flour, honey, eggs, condensed milk, etc. The method is also relatively simple. It must be made according to the correct proportion of ingredients. If the proportion is too different, it will often lead to failure in cake making. Therefore, you must pay attention to this aspect, especially for beginners. The recipe ratio must be strictly followed according to the instructions.

Honeycomb cake recipe and recipe

Ingredients : 100g low-gluten flour, 120g vegetable oil, 160g condensed milk, 2 eggs, 5g baking soda, 10g honey. Auxiliary ingredients: 180g water, 100g fine sugar

1. Pour water and fine sugar into a pot and bring to a boil. Turn off the heat and stir until it becomes syrup. Let the syrup cool and set aside. Place eggs in a large bowl and beat. Add condensed milk and honey and mix well. Add vegetable oil and mix well into a thin paste. Mix the cake flour and baking soda and sift into the thin paste in step 4. Continue to mix until it becomes a batter (use a whisk to mix)

2. Pour the cooled sugar water made in step 1 into the mixture three times. Stir well each time before adding the next. Cover the mixed batter with plastic wrap and let it sit at room temperature for 45 minutes. Be sure to let it sit, during which time the batter will quietly undergo some magical changes. Only when the batter has been fully rested can beautiful honeycomb be produced. Apply a layer of butter on the inner wall of the mold to prevent sticking, and pour the batter that has been left to stand into the mold, filling it 70% full. Put the mold into the oven preheated to 200 degrees and bake for 25-30 minutes, until it is fully expanded and the cake is caramel-colored. After it has cooled slightly, remove the cake from the pan. After cooling completely, cut the cake horizontally and you can see the honeycomb structure inside.

1. The trick to making honeycomb cake is very simple: 1. The correct proportion of ingredients, that is, the correct recipe; 2. The correct order of adding ingredients, for example, sugar water should be added in the last step and added in batches; 3. Let it stand for 45 minutes before baking; 2. Honeycomb cake is actually divided into two layers. The baked cake has a soft cake structure on the top layer and a densely packed "honeycomb" on the bottom layer. So generally we will cut the cake horizontally along the lower middle position to show the "honeycomb" inside; 3. When stirring the batter, we can directly use a whisk to stir in circles instead of carefully stirring with a rubber spatula. This is because the batter is very thin and there is no need to worry about the batter forming gluten. Even if it forms gluten slightly, it will not affect the finished product much; 4. In addition to using square cake molds, you can also use paper cups, egg tart molds, etc. to bake small cakes; 5. The taste is better after refrigeration, and it has an icy and soft texture.