Water and honey cupcakes of home cooking how to do delicious video

1, take a length, width and height of 20 * 15 * 8 rectangular mold (with a thinner corrugated cardboard box to fold one by yourself), and in the interior with a tinfoil will be laid inside and wrapped, leaving no gaps. Mix honey and milk well and set aside.

2, eggs out of the refrigerator, back to room temperature after beating, and granulated sugar together in a bowl to mix, and put the basin into the hot water with a hand whisk and keep stirring until the egg mixture is heated to about 40 degrees Celsius and then leave the hot water. Using an electric whisk, beat the egg mixture to a foamy, pale yellow color to 6 points, slowly pour in the previously mixed honey milk while whisking the egg mixture, whisking for about 2-3 minutes.

3, pick up the whisk, egg drop in the basin, the formation of the texture remains unchanged, with the drop of egg drop in the basin to write a "8", such as the font remains unchanged, at this time you can sift gluten flour, and then use a hand whisk to stir well see no dry powder. Preheat the oven at this time. Pour the stirred batter into the mold, use chopsticks in the batter back and forth to draw S-shaped, this can remove large bubbles in the batter, so that the batter is more uniform.

4, put the mold into the oven on the lower level, bake at 180 degrees for 10 minutes, then adjust to 160 degrees and continue to bake for about 50 minutes to come out of the oven, immediately after the release of the inverted buckle on the plastic wrap, remove the mold (corrugated cardboard shells), and then tear off the tinfoil after cooling, cut the pieces to eat, refrigerated food taste better Oh.

Tips:

1, bake the traditional honey cake needs a longer time, lower temperature baking, so usually use the poor thermal conductivity of the special wooden box baking. If you don't have a wooden box, just do what I did and make a rectangular mold out of a corrugated cardboard box in the original color, staple it on all sides, and then wrap 1-2 layers of tinfoil around the inside. Wooden molds for making honey cakes are available in online baking stores.

2, please do not use colorful or printed with oil logo carton production, that carton in the heat, the oil will be baked out of the smell, be sure to use what is not the pattern of the original color carton Oh.

3, honey cake in the eggs, to use room temperature eggs, hot water to 40 degrees in order to make the eggs easier to whip. Touch the eggs with your hand, a little higher than your body temperature, probably about 40 degrees.

4, the whole egg beaten to 6 points, the egg from the whisk drops in the basin, can form lines and can temporarily maintain the shape. If the pattern is not very obvious, and the shape is not lasting, and it will flatten out in the bowl in a while, then beat a few more times.

5, the whole egg with honey completely whipped, fishing up the egg mixture is very fluffy, drop in the basin to form the lines do not change, with egg mixture randomly in the basin to write a number, the number will maintain the shape for a long time without change.

6, different from the previous cake, honey cake using flour for high-gluten flour, because we need to get the texture of gluten.

7. Differing from the experience of making sponge cake and chiffon cake, after we sifted in the gluten flour, we did not use a rubber spatula to mix it, but directly stirred it with a hand whisk