60g of low-gluten flour, 2 eggs, 40g of honey, 30g of sugar and 30ml of salad oil.

working methods

1. Baking: fire up and down 170 degrees for 8 minutes, and adjust to 140 degrees 10 minutes after coloring.

2. Practice: Pour sugar and honey into a bowl and break up the whole egg.

3. Put the bowl in hot water and beat it with electric egg beater at low speed, then beat it at high speed until the egg paste turns white. When the eggbeater is lifted, the pattern does not disappear and the volume expands.

4. Sieve the low flour into the beaten egg paste twice, and stir evenly from bottom to top with a scraper. After mixing well, add oil and mix well.

5. Squeeze the batter into the paper mold with a paper bag, which is about 2/3 of the height of the paper mold.