This is the best way to make almonds--Almond Bee Cake

Almond Honey Cake Ingredients:

70g low-gluten flour, 10g almond powder, 10g almond slices, 2 eggs (medium size), 40g honey, 40g granulated sugar, 30ml salad oil (odorless vegetable oil)

Temperature time:

Bake in the middle of the oven, 190 degrees for 15 minutes

Mould:

6-8 small paper cups

practice:

(1) Sift the low-gluten flour and mix with almond powder.

(2) Crack eggs into a mixing bowl, add sugar and honey. Place the bowl in hot water and beat the eggs with an electric whisk.

(3) Start stirring at a low speed. Once finer foam is formed, switch to a high speed and stir quickly. During the whipping process, the egg mixture will become thicker and thicker.

(4) When the eggs are beaten to a very thick consistency similar to salad dressing, turn off the whisk and lift it up to check the whisk head. The dripping egg mixture can create patterns on the surface of the egg mixture, and the patterns can last for a long time without disappearing. There should be 2-3cm of egg mixture on the whisk head without dripping. This means the mixture is well beaten.

(5) Add the prepared low-gluten flour and almond powder to the beaten egg mixture, and stir from the bottom to the top with a rubber spatula to mix the flour and egg mixture thoroughly. Do not stir in circles to avoid defrothing the beaten eggs. The whole process should be gentle and fast. Excessive stirring will also defroth the egg mixture and affect the expansion of the cake.

(6) Pour 30 ml of vegetable oil into the batter along the edge of the batter bowl and stir evenly to make cake batter.

(7) Pour the cake batter into the prepared paper cups to 2/3 of the height. Sprinkle almond slices on top and bake the cups in a preheated oven at 190° for about 15 minutes until the surface turns golden brown.

This cupcake is made with whole eggs. The expansion of the cake depends entirely on the eggs, so it must be beaten thoroughly. This way, you don’t need to add baking powder, and the cake will be very soft and healthier to eat!

When beating eggs in insulating water, be careful not to make the water too hot, because the temperature of the eggs is best at 40°C for beating the whole egg. Therefore, the water temperature should not exceed 50°C. Too high a temperature will affect the stability of the whole egg after beating.

Almond powder does not need to be sifted, just mix it with sifted low-gluten flour. If you don't have it, you can leave it out and replace 10 grams of almond powder with low-gluten flour.

When stirring the batter, be sure to stir it from the bottom to allow the egg mixture and flour to fully blend, leaving no dry powder. You can add the flour in two batches, and add the remaining flour after the first batch of flour is evenly stirred.

This small cake uses colorless and odorless vegetable oil, such as corn oil, salad oil, etc. Do not use peanut oil or olive oil, which have a strong odor, so as not to affect the aroma of the cake itself.

In the process of making cakes, steps such as weighing the ingredients, sifting the flour, pouring the oil, installing the mold, and sprinkling almond slices can be done by the children, the batter can be stirred by the mother, and the step of beating the eggs can be completed by the mother with the assistance of the children. During the whole process, mothers must pay attention to the safety of their children!

The almond powder and almond slices used in the cake can be replaced with hazelnuts or peanuts. Different nuts will produce different flavors. (When children eat, remember to chew slowly!)

Every oven and temperature is different. The temperature and time in the recipe are just a reference. Be sure to observe carefully when baking!