1, first A + B mixed and heated to about 40 degrees, electric whisk whipping (that is, the standard whipping state, egg froth thick and loose, finger hooked up to about two seconds to drop a drop);

2, and then add the C continue to beat until well blended (do not have to take a very long time) in stages to add oil and honey.

3, sifted into the low-gluten flour and mix well, no rubber knife on the hand mixing, the bottom of the copy like a flip book mixing, be sure to gently stir mix well, can not be over-stirred so as not to gluten; mixing a good batter is thicker, not a lot of defoaming, and then pour with a spoon into the paper cups 3 / 4 full.