2. Sieve the low-gluten flour to prepare honey and appropriate amount of corn oil.
3. Put the eggs in a container and add sugar at one time.
4. Stir the eggs at medium speed to melt the sugar.
5. Continue to kill for 3 minutes at medium speed and add honey.
6. Send it quickly until the dripping lines don't disappear, and then send it slowly for 2 minutes.
7. Add the sieved low-gluten flour at one time and cut and mix evenly.
8. Spread a layer of cream on the cake mold and put it in the oven to melt the cream.
9. Take it out to cool, and then sweep a layer of corn oil.
10. Put the prepared cake paste into a paper bag, squeeze it into a cake mold, squeeze it for 8 minutes, and sprinkle with white sesame seeds.
1 1. Put the cake mold in the middle layer of the oven and bake at 180℃ 10 minute.
12. After the cake is baked, the inside and outside skins are crisp and the inside is soft within two hours.
Cooking tips
1, this amount can be used to make 24 cupcake molds, and the amount can be halved if more than 4 plates are made;
I use the cook's machine to deliver the whole egg. I can use electric egg beater to play slowly from slow to fast, and the color will gradually change from deep to light, and finally become milky white. When I look up, the egg paste will be linear, and the dripping lines will not disappear immediately;
The time and temperature of baking the cake depends on the actual situation of the oven. I used this cake mold to bake it in a 30-liter oven 180 for 15 minutes, and this time I baked it in a small oven for 10 minutes.