French crunchy cake originated in France, from fresh eggs, sugar, soybean oil, first-class flour and other raw materials, after high temperature baking and made of 15 minutes into the product, maximize the nutritional value of the color of the golden, crispy outside and inside the crispy, fragrant, eaten for a long time do not get tired of.

Practice

Ingredients

Low gluten flour 300g

Eggs 300g

Seasoning

Sugar 160g

Honey 40g

Corn oil moderately

French Crunch Cake Practice;

1. Eggs easier to whip, also do not need to put in warm water insulated whip;

2. low gluten flour sifted, ready to honey and the right amount of corn oil;

3. put the eggs in a container, add the granulated sugar all at once;

4. beat the eggs with medium speed, the granulated sugar whipped and melted;

5. continue to beat for 3 minutes on medium speed, add the honey;

6. Whip the eggs at a fast speed until the drips don't disappear, then whip at a slow speed for 2 minutes;

7. Add the sifted low-gluten flour all at once, and cut and mix well;

8. Cake molds with a layer of butter, and put them in the oven to let the butter melt;

9. Remove them and let them cool down, and then sweep them with a layer of corn oil;

10. The cake was made in the middle of the oven and baked at 180°C for 10 minutes;

12. The cake was baked in two hours with a crunchy crust and a soft interior;