1Put fine sugar, honey and eggs in a big bowl, and put the bowl in warm water at 40 degrees Celsius to beat (the temperature should not be too high, will affect the stability of the foam)
2When the egg is thickened from the delicate foam, the egg whisk can be laid on the surface of the egg lake when the egg drier is raised.
3Sift the starch into the egg paste three times and mix it evenly with a scraper. Dont beat a circle to avoid defoaming.
4Add salad oil and mix well.
5Put the batter into the mounting bag and squeeze it into the small mould prepared beforehand, about two-thirds full will do.
6Pre-heat 185 degrees Celsius, 15 minutes can be colored out of the oven.
