Main ingredients: 2 eggs, low gluten flour 60

Accessories: 30 grams of sugar, 15 grams of vegetable oil, 20 grams of honey

Practice

1, add honey and sugar in the eggs and mix it well, and then use the whisk to beat.

2, we whisked until we lifted the whisk, the egg paste can be lowered in the surface of the egg paste cut out patterns, and patterns can be maintained for a relatively long time will not disappear, so that is an indication of whipped good.

3, we will be whipped egg paste inside add sifted low gluten flour, and then pour into the vegetable oil.

4, and then use a rubber spatula, to the bottom of the form of upward flipping, the flour and egg batter mix well, do not stir in circles, to avoid the whipped egg foam.

5, then the batter into small paper cups, sprinkled with slivered almonds.

6, preheat the oven 170 degrees, lower middle layer, upper and lower heat, bake for another 12 minutes, until the surface of the golden brown can be.

Cooking tips

Whole egg at a temperature of about 40 degrees Celsius is the easiest to whip, so we will heat the egg mixture over water, wait until the temperature rises, and then beat, which is conducive to egg whipping.