Recipe: 38 eggs, 4.5 pounds of sugar, 3 pounds of flour, BP about 10 ~ 15 grams, a little water, a little salad oil on the fire 180 ~ 190 fire 250. mold brush oil.

Procedure: eggs, sugar, honey, water heating pick mix well, (water temperature of about 40 degrees), beat until foam to become light white, add sifted flour and gently stir after adding water and then mix spoon, add oil and then mix well, and finally into the oven to bake.

Crusted Crunchy Cake:

Recipe: 300 grams of flour, 15 grams of maltose, 120 grams of cooked lard, 45 grams of sugar, water.

Process: 1. Mix flour, maltose, cooked lard, sugar, add 175 grams of boiling water and knead into the water oil noodles.

2. 200 grams of flour into 90 grams of cooked lard rubbed into shortening noodles.

3. Put the shortening bread into the water oil surface and press it flat with the seal facing up. Dust the board with dry flour and roll the dough into a 3cm thick pastry.

4. Divide the large piece of puff pastry into two, roll each piece into a long strip, and shape into 40 dosas.

5. Flatten the desserts and pack them into the chiffon cake.

6. Bake for 3-5 minutes.

A piece of sponge cake or chiffon cake can also be wrapped in puff pastry, the shape of your choice. Bake at medium heat to cook through the pastry and decorate the top as desired.

European Crunch Cake:

Recipe: 18 eggs, 1.8 pounds of sugar. Low flour 0.8 pounds, high flour 0.8 pounds, without cake oil, baking powder.

Process: first eggs, sugar whipped, and finally add powder. Into the mold 7 into full (190 on the fire, the fire 200 ).