# Fourth Baking Contest and is Love to Eat Festival# Honey Crispy Cakes
1.
Beat the whole eggs, add sugar, heat the water to about 38 degrees of egg liquid (hand touch is slightly higher than body temperature)
2.
After the honey and water are heated together to increase fluidity, pour it into the egg liquid
3.
Whisk the egg liquid at high speed until it is fluffy. It will take a few seconds for the traces of the egg liquid to disappear after picking up the beater head. Turn to low speed and stir for 1 minute until the egg batter is very delicate.
4.
Sift the powder in portions. Each time, stir with an egg and mix well. Don't be fast, don't try to stir in circles, you can feel that you are mixing the dry powder. Mix each time until there is no dry powder and then sift in the next powder.
5.
Spread the liquid oil along the spatula evenly onto the surface of the egg batter. Stir carefully and mix evenly.
6.
Oil the mold, pour the batter into the mold, and sprinkle white sesame seeds on the surface.
7.
Preheat the oven to 200 degrees. In the lower and middle level, the lower heat is 170 degrees, and the heat is 180 degrees for 20 minutes.
