cake flour

400 grams

sugar

200 grams

butter

100g

honey

20 grams

(hen's) egg

two

ingredients

sodium bicarbonate

1 g

whipping cream

200 grams

step

1. Get the raw materials ready?

2. add butter to the egg beater? Sugar? Honey is heated and stirred in water for 4 to 5 minutes until all ingredients are completely dissolved.

3. Add baking soda powder and stir evenly 1 min.

4. After heating, put 2 eggs into the pot and mix well.

5. Add low-gluten flour, stir well and knead into a dough.

6. Put the kneaded dough in the refrigerator for 30 minutes.

7. Sprinkle flour on the table and take out the frozen dough and put it on the table.

8. Divide into small dough, and I divided it into 10.

9. Cut a piece of tin foil the size of a baking tray and spread it on the table. Take a small dough and put it on the tin foil.

10. Roll the dough thin with a rolling pin, the thinner the better.

1 1. Cut the crust into a circle with a round mold. (I used an eight-inch Mu Si circle.) Don't throw scraps.

12. Preheat the oven in advance, put the crust in the oven, bake it for 5 minutes at 160 degrees, and take it out when the color becomes darker. The temperature of the oven can be adjusted according to your own oven.

13. Take it out after baking, and quickly tear off the tin foil. It is easy to stick and not tear when it is cold.

14. After cooling thoroughly, break off the extra cakes on the side.

15. All baked.

16. whipped cream

17. Spread a layer of cream on one crust, and then spread all the crust.

18. The surplus cake crust is broken into powder by the general processor.

19. Spread the broken powder on the buttered cake evenly, and put the cake in the refrigerator 12 hours later, you can eat it.