The recipe is taken from the small kitchen of the round pig, there is a change in the method of making, here thank you for sharing! Since the baking, the starting point is the honey cake of the round pig, the video explanation of the pig teacher is very detailed, after watching it a few times, I did not expect a success.It's like a little bit of gas in a sports car, and all of a sudden it gives you the feeling of pushing back, and the honey cake undoubtedly gave me a lot of encouragement, and then it's like beating the blood of a chicken, and then it's like walking on the road to baking.Later, there were more types of cakes, but I still miss the simplicity of the taste.My sister in the office has recently become obsessed with baking, making honey cakes for everyone to taste, feeling that the state is not right, several times discussing, and not finding the source of the problem, this time according to her appointment, I made this small cake so that she could taste a comparison.

WHAT YOU NEED

Ingredients

Eggs 180 grams
100 grams of low-fat flour
50 grams of honey
40 grams of fine sugar
20 grams of sesame oil
20 grams of milk
1/16 teaspoon of salt

How TO MADE A small cake with honey and eggs

Steps 1 to 4

1. Prepare the ingredients, beat the eggs into a clean, water-free, oil-free bowl.

2. Add all the sugar and honey to the egg.

3. Mixed by hand

4. Cool the water in the pot, place the egg pan on top of the water, open a small fire to heat the water.

Steps 5 to 8

5. Keep heating and stirring until the egg juice and sugar are evenly mixed.

6. Test the temperature with your hands, and when the temperature of the egg juice is warm, but not more than 40 degrees, turn off the hot water.

7. Start stirring with an electric eggmaker at medium speed, hit the egg whitening, lift the egg head, the egg head is a forged band-shaped displacement, the traces falling disappear within 2 seconds, then change to low speed stirring for 2 minutes to sort the bubbles, action: the handheld egg head does not move and the other hand turns the bowl.

8. At this time, the volume of the egg fluid does not change, but the bubbles change very slightly, the egg fluid turns white, the egg fluid that floats on the egg maker does not disappear, and the whole egg is released.

Steps 9 to 12

9. At this point, pre-heat the oven, first use a flour sieve to sift 1/2 of the flour into the spread eggs, then use a rubber scraper to fold up from the bottom, mixing the flour and eggs roughly evenly.

10. Add the remaining 1/2 of the flour.

11. Continue to fold up from the bottom with a rubber scraper until the flour and the egg yolk are fully mixed, and the granular flour is not visible.

12. (At this point, the action should be quick and not greedy, too long the eggs will melt)

Steps 13 to 16

13. 20 grams of salad oil, 20 grams of fresh milk, 1/16 teaspoon of salt, mixed in another small bowl, stir until the oil and water dissolve using a manual egg beater.

14. Pour the cream into the cake paste and mix thoroughly with a rubber scraper, taking care to move quickly.

15. The final mixture of the cake paste, which is obviously thinner than the previous one, should be used immediately, otherwise it will fade.

16. Pour the cake paste into the mold for eight minutes.

17. Baking time: oven 180 degrees preheated, middle layer 180 degrees 20 minutes

18. The furnace is immediately removed from the silicone mold and dried in the net.

19.