Cup honey cake
Overview
My right hand is so sore that I can’t speak. These recipes have been in the draft box for a few days! This is my first time making this cup honey cake. Because the eggs were sent by LG’s second sister’s family, LG told me early in the morning that if he didn’t feel tired, he could make some cakes for his sister’s grandson. Although I have only made cakes three times in total, I really want to practice it. Now that my husband has spoken, I will do it no matter how tired I am. My child was only three years old, so I tried making honey cupcakes. The surface felt okay and did not collapse even when it was cold. The taste is not as delicate as Qifeng. It should be said that this practice was completed relatively smoothly with the help of the character baby. So I gave him 10 paper cups and rewarded him with two silicone molds. I also tried one myself. As for sir, you have to wait until next time because the cake flour at home is completely gone.
Tags
Ingredients
Steps
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Ingredients picture, (I didn’t take a picture of the salt. The egg beater in the small cake recipe is 1/16 tsp, so only a tiny bit is used)
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Four eggs, two were yellow.
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Add all the sugar and honey
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Beat the eggs by hand over warm water (add 1/2 of the cold water to the pot below and heat over low heat) until the egg liquid and sugar are evenly mixed.
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It took 7 minutes to turn on the 3rd gear (medium speed) of the egg beater to beat the eggs. (Stop after 1 minute and observe that there are large bubbles; continue for 1 minute and then stop. The egg liquid will expand about twice and the color will still be yellow;
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Continue to beat at speed 3 for 2 minutes, and the color will turn white; continue to beat for 3 minutes, and the egg liquid will become slightly rippled and fine. Lift the whisk head, the egg liquid will become a ribbon shape, and the egg liquid will be whipped.
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Sift in the low-gluten flour in two batches. Sift in 1/2 for the first time, cut and mix gently with a spatula, mix well,
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Sift in the second time, in the same way, turn it up from the bottom, and mix it like a stir-fry until there is no grainy flour.
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Mix the olive oil and milk with a pinch of salt, and mix well with a manual egg beater (at this time, preheat the oven to 180 degrees)
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Add 1/3 cake batter and mix well
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Mix with the remaining 2/3 and mix well
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Finally, divide the mixed cake batter into each small paper cup (because the paper cups are not the same size, so the larger ones are shallower)
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Put in the oven, middle and lower racks, 180 degrees for 20 minutes.
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When the time came, it was released and there was no shrinkage. It was considered a success!
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I took apart three silicone ones and I’m satisfied!
