Ingredients: 3 eggs, 30g sugar, 65g low-gluten flour and a little sesame.

The practice is to separate the yolk of two of the eggs from the egg white, pour the yolk into the bowl, and beat the remaining one into the bowl, that is, two yolks and one whole egg. Beat the eggs, add sugar in several times at the same time, and stir at high speed with an egg beater. Until the egg liquid becomes a thick egg paste, it looks like cream, and there will be lines when it is stirred. Pour the prepared flour into the batter. The flour should pass through a filter screen and be stirred evenly in one direction. Because the egg paste is sticky, it will be more convenient to put the stirred egg paste into a framed bag and squeeze it on a baking tray, then sprinkle sesame seeds and send it to the oven. Bake with 160 degrees 15 minutes or so, just observe carefully when baking.

2. Baked onion rings

Ingredients: half an onion, egg 1 egg, common flour, bread crumbs, salt and sugar.

Practice Wash the onion, cut it into pieces and peel it into onion rings. Beat the eggs, add salt or sugar and stir, then sift in flour and stir into batter. Put onion rings in the batter, evenly wrap them in the batter, and then roll them in bread crumbs. Preheat the oven 150 degrees and bake for about 8 minutes. Wrap the baked onion rings in batter, and send them into the oven to bake for about 5 minutes, and the golden crispy onion rings will be baked.

3, yam cake

Ingredients: 400g iron stick yam, 300g flour, 40g sugar, 5g yeast powder and 2 eggs.

Practice yam peeled, cut into small pieces and put into a bowl, steamed in a pot, remember to cover it with a layer of plastic wrap to prevent water from entering. After the yam is steamed, it is completely mashed, then the eggs are beaten and stirred evenly, then the white sugar and yeast powder are added and stirred into a paste. Pour the flour into the basin, mix it with the yam paste, and finally knead it into a smooth dough. Roll the dough into a cake of about 2 cm, print it with a mold, or press it with a bottle mouth. Cover the cookies with plastic wrap and let them stand for half an hour. Heat the pan, without pouring oil, directly add the cookies and fry them slowly with low heat. Fry until both sides turn yellow, and press the side of the cake with your hand. If the cake doesn't rebound, it's not cooked yet.