How to make honey egg custard

Main ingredients

100 grams of high-gluten flour

Accessories

Eggs

4 pieces

Seasoning

White sugar

110g

Honey

2 Small spoon

Water

1 and a half spoons

1. Return the eggs to room temperature

2. Cut two horizontal and vertical pieces of oil paper the size of the bottom of the mold (Easy to remove the film)

3. Mix honey and hot water into syrup

4. Preheat the oven to 180 degrees

5. Return the eggs to room temperature Beat it into a basin, add sugar in 2-3 times and beat until 6-7 points.

6. Add the syrup made from honey and hot water little by little, beat until completely combined (pick up the cake with a spoon) There will be obvious traces when the liquid drips)

7. Sift in the flour in 2-3 times and mix evenly

8. Pour the cake liquid into the mold and shake it

9. Bake at 180 degrees for 10 minutes. After the cake is colored, cover it with a layer of tin foil. Lower the oven temperature to 170 degrees and bake for 40-45 minutes