1. Melt butter and milk in water, keep warm in water bath and set aside.
2. Separate the eggs and add sugar to the egg whites for 3 times and beat until dry and foamy.
3. Add egg yolk and honey to the egg white.
4. Use an electric whisk to mix well.
5. Sift in low-gluten flour.
6. Mix well with a spatula.
7. Use an electric whisk to beat and emulsify the milk and oil mixture.
8. Pour the oil and milk mixture along the edge of the basin.
9. Stir evenly with a spatula.
10. Pour the cake batter into a silicone mold with a paper holder and shake it vigorously.
11. Sprinkle white sesame seeds on the surface.
12. Put it in the middle and lower level of the preheated oven, and turn it on the upper and lower heat at 160 degrees for 10 minutes and then on the upper and lower heat at 170 degrees for 10 minutes.
13. After the color is uniform, it can be out of the oven.
14. Finished picture.
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Tips:1. This recipe can make 16 medium-sized paper cups.
2. Adjust the amount of sugar added according to the taste of each person.
3. The milk and butter mixture should be kept at about 40 degrees, and the cake batter will not be too cold and defoaming when it is added.
4. Adjust the baking temperature according to the attributes of each person's oven.
