經典蜂巢蛋糕 8寸方模

Classic Honeycomb Cake 8-inch Square

🍯 焦糖糖水 Caramel Syrup

細砂糖 180g

熱水 240ml

玉米油 180g

---

Castor Sugar 180g

Hot Water 240ml

Corn Oil 180g

🍰 蛋糕糊 Cake Batter

雞蛋 4個

煉乳 200g

紅糖 50g

低筋麵粉 180g

小蘇打 1茶匙

---

Eggs 4

Condensed Milk 200g

Brown Sugar 50g

Low-Gluten Flour 180g

Baking Soda 1 tsp

👩‍🍳 製作步驟 Steps

1️⃣   鍋內小火加熱細砂糖至深琥珀色，分次小心加入熱水攪勻，關火後融入玉米油，放涼備用。

Heat sugar over low heat until deep amber. Carefully add hot water in batches and stir. Turn off heat, mix in oil, and let cool.

2️⃣   雞蛋、煉乳與紅糖拌勻，篩入低筋麵粉和小蘇打，用 Z 字形手法輕輕拌勻。

Whisk eggs, condensed milk, and brown sugar. Sift in low-gluten flour and baking soda, gently mixing in a Z motion.

3️⃣   將放涼的焦糖水倒入麵糊中攪勻並過濾，蓋保鮮膜室溫靜置至少 1 小時，冷藏過夜佳，此步驟為蜂窩形成的關鍵。

Pour cooled caramel into the batter, stir and strain. Cover and rest at room temperature for at least 1 hour, overnight refrigeration preferred, to form the honeycomb structure.

4️⃣   烤箱預熱 170°C。麵糊倒入 8 寸深方模，先單用下火烤 20 分鐘定型，再轉上下火烤 25-30 分鐘，至牙籤插入拔出無殘留。

Preheat oven to 170°C. Pour into a deep 8-inch square mold. Bake with bottom heat only for 20 mins, then switch to top & bottom heat for 25-30 mins until a toothpick comes out clean.

5️⃣   出爐後完全冷卻再脫模切片，以防內裡的蜂窩氣孔塌陷。

Cool completely before unmolding and slicing to prevent the honeycomb structure from collapsing.