“Honeycomb Briquette is very familiar to people born in the 1970s. It carries our childhood memories and frames our parents’ hard backs.As the appearance of electric stove, gas stove, induction cooker, fade out people’s line of sight gradually, be forgotten gradually by the person.Today, it’s taking on a whole new form: cake!The first time I saw it on the Internet, It just gave me a feeling of nostalgia. Although it appears as a food, it seems a little strange and is not accepted by most people, but it reflects more a kind of mood and feelings.”
How to make honeycomb briquette cake?
Separate the yolk from the egg white.
Add 40g of fine granulated sugar and stir well.
Add the milk and stir well.
Add the corn oil and stir well.
Sift in the low powder.
Sift the sesame powder.
Sieve into the bamboo charcoal powder.
Drop the egg white into the lemon juice.
Whisk the remaining 15 grams of finely ground sugar into the egg whites three times until stiff peaks form.(The whisk lifts the sharp edges of the egg whites.)
Put a third of the beaten egg whites into the yolk mixture and mix well.
Pour in the remaining egg whites and mix well.
Pour into two 6-inch molds (or four 4-inch molds), shake out the large bubbles, and place into the middle of the oven. Heat up and down at 150 degrees for 60 minutes.(Depending on your oven)
Remove from the oven and invert onto the cooling net until completely cold.
After demodulation, the core is used to poke eight holes on the sides and four holes in the middle.(My middle jab is three, not perfect)
In fact, this cake is based on ordinary chiffon cake, not hard!