Simple soy milk honey cake recipe
Put the eggs and sugar into an egg beater and beat them well with an egg beater. The original recipe uses 2 whole eggs + an additional egg yolk. I did the same
|High-gluten flour||80 g|
|Soybean Milk||40 ml|
|Salad oil||15 ml|
Put the eggs and sugar in the egg beater and beat them thoroughly with a whisk.
Whole eggs are easiest to beat at 40°C, so it is recommended to place the egg beater in warm water for full beaten until the eggs become thick and creamy, and the marks on the beater will not disappear easily.
Heat the soy milk and honey together (I used the microwave oven for 30 seconds) until the honey melts. Pour into the egg batter and continue to beat.
Sift in the high-gluten flour and mix well.
When there is no dry powder, pour in 15ml of salad oil and continue to mix evenly. Pay attention to the technique to avoid a lot of defoaming. Then pour it into the mold, grease the mold or put greased paper in advance. Then shake it a few times and shake out large bubbles that are too rough.
Put it into the oven preheated to 160℃ in advance, the middle and lower layer, about 40 minutes, the time can be flexibly adjusted according to the oven temperature. After being out of the oven, the buckle is placed on the grid to cool down, the oil paper is torn off, and the mold is demolded.
Cut the cake into pieces, Done.