As follows:

Ingredients: 150g of low gluten flour, 5 eggs, 94g of granulated sugar, 22g of corn oil, 19g of honey, moderate amount of cooked white sesame seeds, moderate amount of butter.

Methods:

1, eggs into the cooking pot, add sugar and honey, low-speed mixing first, then high-speed whipping until fluffy white, lifting the batter to draw a figure of 8 will not immediately disappear.

2. Then add the sifted low-gluten flour and mix well with a spatula, no dry powder and no particles.

3. Pour in the corn oil, mix well, and pour into a piping bag.

4: Brush a layer of butter in the cake mold, squeeze the batter into the mold 9 minutes full, and sprinkle the surface with white sesame seeds.

5. Preheat the oven to 170 degrees Celsius and bake for 20-25 minutes, then remove from the oven and allow to cool and store in a sealed container.

6, can be room temperature sealed storage, the best 5 days to consume.