Description
The hokey pokey is a Cornish term used to denote a honeycomb. This aerated dessert is good to eat, breaking off pieces of gold or crumble small pieces in vanilla ice cream. Sweet, intense flavor. Cooking is very simple, only three of the original product. Recipe Nigel Lawson, adapted to our national products.
Ingredients
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Brown sugar
0.5 cup
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Honey
4 Tbsp
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Soda
1.5 tsp
Cooking
Sugar will use the cane from the Mistral. It will provide an intense and bright taste of our caramel.
Prepare components. The honey should be liquid. Staley on a baking sheet of parchment or foil, generously grease with vegetable oil without smell.
In a frying pan with a thick bottom pour the sugar, pour the honey and stir.
Put the pan on a low heat. To interfere with the contents of the pan any longer. Wait, when the mixture is melted and becomes viscous. Then wait until the mixture comes to a boil. First, small bubbles, and when the mixture comes to a boil in large bubbles, remove the pan from the fire. All this should not take more than 3 minutes.
Adds soda to this mixture and observe how the syrup turns into a Sizzling cloud of the air is brown.
Quickly pour the mass on a baking tray, smear or flatten is not necessary.
Waiting for 20 minutes, until the mixture has cooled and cured, and then zabivaem the cake into small pieces.
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