Ingredients: 3 eggs, 30 grams of sugar, 65 grams of low-gluten flour, and a little sesame.
The method is to separate the yolk of two eggs from the egg white, pour the yolk into the bowl, and beat the remaining one into the bowl, namely, two yolks and a whole egg. Beat the eggs, add sugar at the same time, and stir at high speed with an egg beater. Until the egg mixture becomes thick and looks like cream, there will be lines when it is stirred. Pour the prepared flour into the batter. Flour should pass through the sieve and be evenly mixed in one direction. Because the egg paste is sticky, it is more convenient to put the stirred egg paste into a framed bag and squeeze it on a baking tray, then sprinkle sesame seeds and send it to the oven. /kloc-bake at 0/60 degrees for about 15 minutes. Just observe when baking.
Step 2 bake onion rings
Ingredients: half an onion, 1 egg, common flour, bread crumbs, salt and sugar.
Practice Wash the onion, slice it and peel it into onion rings. Beat the eggs, add salt or sugar and stir, then sift in flour and stir into batter. Put onion rings in the batter, evenly wrap them in the batter, and then roll them in the bread crumbs. Preheat the oven to 150℃ and bake for about 8 minutes. Wrap the baked onion rings in batter and bake in the oven for about 5 minutes, and the golden crispy onion rings will be baked.
3, yam cake
Ingredients: 400g of iron stick yam, 300g of flour, 40g of sugar, 5g of yeast powder and 2 eggs.
Practice peeled yam, cut into small pieces, put them in a bowl, steam them in a pot, and remember to cover them with plastic wrap to prevent moisture from entering. After the yam is steamed, mash it completely, then break the eggs and stir them evenly, then add sugar and yeast powder and stir them into a paste. Pour the flour into a basin, mix it with the yam paste, and finally knead it into a smooth dough. Roll the dough into a cake about 2 cm, print it with a mold, or press it with a bottle mouth. Cover the biscuits with plastic wrap and let them stand for half an hour. Heat the pan, add the biscuits directly without pouring oil, and fry them slowly with low heat. Fry until both sides turn yellow, and press one side of the cake with your hand. If the cake doesn't rebound, it means it's not ripe.