How to make a honeycomb cake?

Honeycomb Cake Today, when our photographer was shooting this kind of honeycomb cake, he kept shouting that enlargement was a dense hole, which made him feel very uncomfortable because he had intensive phobia.

Without saying anything, I stuffed a piece of cake into his mouth, only to see his expression change from tangled to surprised. He said the cake was delicious and delicious. I said yes, it is a honeycomb cake, and it is a tea cake in Guangdong, isn't it?

In some ways, food is so magical. Foods that seem to have no appetite are healthier and lower in fat, such as boiled chicken and boiled vegetables. The more tangled the food looks, the better it tastes. In addition to honeycomb cakes, there are fried bee pupae and so on ... ha, not much to say. Anyway, who eats who knows.

Material mold:

17.5cm*8.5cm*6cm (length * width * height)

90 grams of fine sugar

Clear water 180g

Two eggs

Honey 15g

Condensed milk140g

Salad oil 1 10g

Low-gluten flour100g

Soda powder 5g

Process 1: Pour clean water and fine sugar into the pot, heat until the fine sugar is completely melted, and cool for later use.

2. Add condensed milk and honey to the eggs and mix well.

3. Add salad oil and stir into a thin paste.

4. Add the sieved low-gluten flour and baking soda, and stir it into a powder-free state by zigzag method.

5. Add the cooled sugar water in three times, and add the next time after stirring evenly each time.

6. Cover with plastic wrap and let stand at room temperature for about one hour. Only the batter that is fully static can produce a beautiful honeycomb structure.

7. Put a piece of oil paper at the bottom of the mold and coat a thin layer of salad oil around the mold.

8. Pour the static batter into the mold for 7 minutes until it is full, then send it to the middle layer of the oven and bake at 180 degrees for 35 minutes.

9. Let the cake fully expand and present caramel color, and then take it out of the oven. After cooling and demoulding, the honeycomb structure can be seen by cutting horizontally.

Photographer: Wu

Tips 1。 Honeycomb cake is made of fine sugar, honey and condensed milk. Sugar accounts for a high proportion in the material, so caramel color will appear under high temperature baking.

2, fine sugar can be replaced by brown sugar, which will have a different flavor.

3. Stir with a manual eggbeater during the whole production process. Be careful not to stir in circles after adding flour, otherwise it will harden easily.

4. The oiled paper at the bottom of the mold is easy to demould, and can also be baked in molds such as paper cups and egg tarts.

5, the honeycomb cake is actually divided into two layers, baked cake, the upper layer is soft cake structure, the lower layer is beautiful honeycomb structure, only cross-cutting can show the internal "honeycomb", so don't cut it wrong, thinking that the cake failed!

6. This kind of cake can be eaten after refrigeration. It is cold and soft and tastes better.