The concave cake is a half-cooked cake, and then the amount of the egg yolk is larger, so the taste will definitely be much richer. It is delicious to eat here, and then it is decided according to the maturity of personal preference (that is, the degree of pulping). The principle of baking is as simple as that.
The material is weighed well. Oil pad on the mold pad The oven is preheated to 170 degrees.
Eggs and egg yolks are added to the fine sugar and honey by warm water (about body temperature). The high speed is always thick, and the egg paste that falls after lifting will not disappear quickly. (Honey does not affect the whole egg, so you can join it directly)
Sift the low powder into the practice 2 and add a few drops of vanilla extract.
Use a spatula to mix up and down until there are no flour particles.
Pour the cake paste into the mold that is covered with oil paper.
170 degrees, up and down the fire in the lower layer, baking for 12 minutes will do. (The temperature is adjusted according to the actual situation of the oven, and the mechanical oven scale temperature does not represent the actual temperature)
After a while, it will be obvious that the filling will go down. It can be eaten hot.
Everyone only needs to understand the most basic principle: high fire makes the outer skin quickly crust, and in a short time, the inner part is not fully cooked and rendered slurry. 1, the whole egg is mainly caused by the sugar particles rubbing against the air to stir the air in. The amount of white sugar can actually send the eggs to the required degree, only the too little sugar will cause the subsequent addition of other ingredients to be easier to defoam. However, for this type of cake, because it is relatively simple and quick to add a small amount of flour after the egg is sent, everyone can increase or decrease the amount of sugar according to their sweetness level. The other "honey" does not affect the whole egg, so it can be the same Add sugar to the eggs together. 2, 4 eggs take 4 egg yolks and 1 egg white, in fact, it is also possible to use 4 whole eggs can be dripped, but the egg whites will cause the cake paste to be large and the bubbles inside are too much, the baked cake tissue Just like ordinary cakes, there is a difference between the desired effect and the cake with a higher proportion of egg yolk than egg white. The taste of the cake is more intense. In fact, the taste of chicken cake is mainly the taste of egg yolk, so this type of cake is absolutely big. Most people will feel more fragrant and delicious. Of course, it is not recommended to eat more drops, the egg yolk's cholesterol is too high. 3, this cake because the amount of flour is very small, can be mixed with the electric egg beater three or two times, the action will not eliminate too much bubble, does not affect the finished product, but if the mixing is not efficient or the way is too much Too much soaked, then the last baked will also become a cake. 4, baking temperature and time, this must be based on the individual oven conditions, the main purpose is to use a higher temperature for a shorter period of time so that the cake skin (top side of the bottom side) baked cake tissue, while the inner part is still a liquid cake paste state. You can try it yourself a few times to verify the temperature and time required to cook the same amount of cake paste in your oven. Another person who likes to eat fully cooked can bake for 5 minutes, and at the same time, according to their own preference for the top color of the cake, choose the time to cover the tin foil in the middle. 5, cake mold, the use of different shapes of the cake mold, baking time temperature is not the same. For example, the oval cake mold is slightly shorter than the round cake mold, and the same effect can be reduced by one or two minutes as needed.