Eggs (of hens)

cake flour

berry sugar

salad oil

Recipe practice:

1. Prepare materials.

2. Take a large basin, put warm water in it, prepare a basin, beat the eggs into the basin, and pour the fine sugar at one time.

3. Beat the eggs with an eggbeater.

4. With the continuous stirring, the egg becomes thicker and thicker, and the sunken egg paste will not disappear immediately until it is sent to the eggbeater.

5. Pour the low-gluten flour in three times and turn it from bottom to top with a scraper to make the egg paste and flour mix evenly.

6. Pour the salad oil into the stirred egg paste and continue to stir evenly.

7. Pour the egg paste evenly into the paper cup, lift it and shake it gently to shake out the big bubbles inside.

8. Put it in the preheated oven 175, bake for 25 minutes, and insert a toothpick into the cake. When the toothpick is pulled out, it means it is ripe.

9. It's baked.