7/26/2023 0 Comments Sugar honeycombPlace the second sheet of baking paper over the honeycomb, greased side down, then place a chopping board on top for 5 seconds to weigh down the mixture. Leave at least 5 cm (2 in) of space between each circle to allow for spreading. Immediately pour the honeycomb onto the prepared baking sheet in four equal circles about 5 cm (2 in) in diameter.The honeycomb should be a light amber colour. Add the bicarbonate of soda and beat vigorously with a wooden spoon until it stops foaming and bubbling. Once the sugar has melted and turned a light golden colour, remove it from the heat.Swirl the pan around so the sugar melts evenly and doesn’t brown too quickly. To make the honeycomb, heat the sugar in a saucepan over medium heat until it begins to melt.You will also need a few cookie cutters in different shapes, ready for stamping. Find a heavy object with a flat surface, such as a wooden chopping board or a couple of heavy cookbooks. Grease one side of the other piece of baking paper with butter and set aside. Use one piece of paper to line the baking sheet and grease the paper well with butter. Cut two sheets of baking paper the same size as a large baking sheet. The texture of the White Sugar Sponge Cake should be soft and moist. Avoid over-steaming as this dries-out the cake. The steam time is 25-30 minutes for a 9 inch round cake pan. The gradual cooling helps minimize deflating of the cake. Let the cake cool in the steamer for 10 minutes before removing. This will cause the cake to swell and then contract, causing a wrinkly cake. During the summertime, I let the batter rest for 1 1/2 hours and during the colder months about 2 hours.Īvoid steaming the cake with high heat. Depending on the air temperature, the resting time may vary a bit. The batter should have lots of bubbles on the surface after the resting period. You can also use your oven or Instant Pot.Īllow the batter to rest for 1 1/2 – 2 hours. I place the batter bowl in the microwave with 2 cups boiling water to create a warm environment. Use a thermometer to check the temperature for accuracy.Īllow the batter to rest in a warm environment to encourage the yeast to flourish. Keep all liquid temperatures under 120 F (49 C) as higher temperatures will kill the yeast. Learn about the Differences between Rice Flour and Glutinous Rice Flour in this post. Any other substitution will not yield the right texture. After proofing, the yeast should triple in size and be foamy. Make sure the yeast is fresh and active, otherwise the cake won’t rise and have the airy and spongy texture. The trickiest part of the recipe is working with active dry yeast. Jump to Video Jump to Recipe Card Notes on the White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) Recipe, Tips and Tricks Watch the video below for the easy steps and then make some to enjoy! □ How do you make this magical cake? You’ll be happy to know, it’s pretty easy! The recipe is straightforward with just 4 ingredients: rice flour, yeast, sugar and water. White Sugar Sponge Cake is sweet with a slight tang, pillowy soft and wonderfully spongy from the vertical striations, also called honeycombs, throughout the cake. I’ve loved White Sugar Sponge Cake as a child and whenever we went to our local Chinatown, I would beg my Mom to buy this treat for me. This White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) recipe makes scrumptious snack cakes just like the ones in the Chinatown bakeries.
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