1, first A + B mix and heat to about 40 degrees, electric whisk whipping (that is, the standard whipping state, egg froth thick and loose hair, finger hooked up to about two seconds to drop a drop);

2, and then add the C continue to beat until well blended (do not have to take a very long time) in small increments to add oil and honey.

3, sifted into the low-gluten flour and mix well, no rubber knife on the hand mixing, the bottom of the copy like a flip book mixing, be sure to gently stir mix well, can not be over-stirred so as not to gluten; mixing a good batter is thicker, not a lot of defoaming, and then pour with a spoon into the paper cups 3 / 4 full.