Main Ingredients

Eggs

3

Sugar

60g

Honey

60g

Low Gluten Flour

120g

Corn Oil

30g

Supplementary Ingredients

Baking Powder

1/2 tsp

White Sesame Seeds

Amount

Steps

1. Beat the eggs, add sugar and honey.

2. Prepare a large bowl with about 70~80 degrees warm water, put a small bowl inside. Turn on the whisk to whip. At first the bubbles are very big.

3. After whipping for a while, the bubbles started to get smaller.

4. Then continue whipping, the bubbles disappeared and the egg mixture became fine. Lift the beater head and the falling liquid slowly disappears, indicating that the whipping is done.

5. Powder twice sifted into the flour and baking powder.

6. Toss to coat.

7. Add corn oil.

8. Toss well.

9. Put the batter into a laminating bag and squeeze into small paper cups. Sprinkle with white sesame seeds.

10. Bake at 160 degrees Celsius in the middle of the oven for about 20 minutes.

Tips

Depending on the size of the paper cups, the temperature can be flexible, this small paper cups 160 degrees just right, a little larger can be adjusted to 170 degrees, 20 minutes.

Mix the batter gently to prevent bubbling.

Whole eggs are easier to whip in warm water.