#the 4th Baking Contest Cum is Love Eat Festival #no Oil and No Water Crispy Small Cakes
1.
Beat two eggs into a water-free and oil-free egg-beating bowl, and add sugar at one time and mix well.
2.
Place the egg beater on the hot water and continue to stir to make the egg liquid evenly warm to body temperature. At this time, leave the hot water and use an egg beater to beat the whole egg liquid at the highest speed.
3.
Dispatch until clear lines can be drawn on the surface of the egg batter and it will not disappear for a short period of time. At this time, add honey and stir evenly. (As shown in the figure, you can also play at high speed for 5-10 seconds)
4.
Sift all the low-gluten flour into the whole egg mixture. The mixing method is the same as that of sponge cake. Pay attention to mixing evenly until the dough is not visible to the naked eye.
5.
Put greased paper on the bottom of the cake mold for demoulding. You can also brush butter or vegetable oil on the cake mold to prevent sticking.
6.
Pour the mixed batter into the piping bag, squeeze into the cake mold until 8-9 minutes full, tap the mold 2 or 3 times to expel large bubbles, and sprinkle white sesame seeds or almond slices on the surface.
7.
Preheat the oven at 190°C for 5-10 minutes, put it in the middle of the oven and bake at 160-170°C for 15 minutes.
8.
It must be demoulded immediately after it is out of the oven, otherwise it will not be easy to demould after cooling.
9.
Finally, the cut surface and the tools of the crime are attached. (Develop a good habit, it’s not a good boy if you don’t have the cut surface~) It looks like a normal knife cuts better than a toothed knife
