Sweet Flour Treat
Refrigerating for 3 hours allows the honeycomb structure to develop more clearly~ I was in a hurry to eat~ so I only chilled it for one hour!
Story
A classic Chinese honeycomb cake made from simple flour ingredients, this treat is beloved for its naturally formed internal honeycomb structure. The signature texture develops as the cake bakes and then rests, with longer chilling times enhancing the iconic cellular pattern. While patience rewards bakers with a more pronounced honeycomb effect, even a brief rest yields a soft, sweet cake worth enjoying right away.
Ingredients
egg
2 pieces
Lianhua low-gluten flour
100g
honey
20g
condensed milk
160g
vegetable oil
100g
salt
3g
baking soda powder
5g
granulated sugar
80g
water
180g
cinnamon powder
0.5 spoon
Instructions
1
Step 1
Cook sugar water: bring sugar and water to a boil, then turn off the heat and let cool. Beat the eggs, add condensed milk, honey, and salt, stir until well combined, then add vegetable oil and stir until well combined. Add the dry ingredients and stir until well combined. Pour in the cooled sugar water and mix evenly, cover with plastic wrap and refrigerate for 1 to 3 hours.
2
Step 2
Line the baking mold with parchment paper, or brush on a thin layer of oil to prevent sticking. After 1 to 3 hours, pour into the baking mold, filling about 6/10 full (it will bubble up and rise, so leave space for expansion). Let cool, then cut open and you can see the honeycomb.
