Material A: 250g whole egg, 75g fine sugar and 25g honey.

Material b: low-gluten flour100g, and powdered flour 20g.

Material c: 30g of cream.

Steps:

1. Add water to the steel basin, boil it to the water temperature of 50℃ over medium heat, and turn it to low heat for later use.

2. Take another steel basin, put the material A into it, put it on the method 1, stir it to the same temperature as the human body with a direct eggbeater, and then take it out. Then use an electric mixer to stir at high speed, so that the egg paste is wrapped in the air and stirred until the egg paste is smooth and delicate. When the egg batter is pulled up, obvious lines will appear, but they will disappear immediately, and then stir at low speed for 30 seconds to make the egg batter more detailed and uniform.

3. Sieve the material B, add it to the step 2, and quickly pull it out from bottom to top with a scraper to make the egg paste and flour mix evenly.

4. Take a steel basin to melt the cream, add a proper amount of the melted cream in step 3 and stir it gently, then add it all and stir it evenly. This is the honey egg cake noodles.

5. Put the round baking mold on the stove and preheat it with low fire, then coat it with a thin layer of salad oil with a brush, take a proper amount of honey egg cake powder and pour it into the groove of the baking mold (it will be full in about 6 minutes), and then wait for a hole in the flour to appear slightly solid.

6. Pour the dough into another groove (about 5 minutes full), and when the dough is shaped, it will be the bottom. Then use a sharp cone to lift the lid from step 5, quickly cover it on the bottom, and continue the small fire barbecue 1? After 2 minutes, turn over and bake until the omelet is completely out of the mold, and then stir it up from the seam with a sharp cone or bamboo stick.