I'll make honey pie

1

There's no eggs in the house。

2

In a closer look, flour is better bought than cake, with low-tweed flour, and no ordinary flour is found, and powder is better bought than aluminum, which is more expensive than that。

3

flour 120g, i'm using multi-purpose wheat cortex, which is better packaged than ordinary, unnamed, bulk flour, softer, waterier than normal bulk flour。

4

I'm not gonna find my sieve, I'm gonna find a sieve net, and it's gonna be the same, or it's not leaking fast。

5

30g teaseed oil, which can't be smelled after the teaseed cake evaporated, is not particularly sensitive to smell. i don't feel comfortable with the salad oil and corn oil that i bought outside. this is the teaseed oil my uncle picked in his home country, and it's healthy。

6

The omelet is separated from the yolk, which is filled with a large bowl free of water and oil, mixed with yolk and flour, teaseed oil, honey, lemonade, powdered milk and a proper amount of filtration water。

7

honey 60g, i pour a little, but it doesn't matter that the honey is the bee that the baby grandfather raised on the mountain, it's not added to nature, it's not the kind of sweetness that usually buys at the supermarket, so it's not afraid。

8

The water must be part of the pre-mix, the hard-pressed water can be mixed with the water, and the water should not be added until it's formed. It's hard to break up if we don't make a milk pap。

9

The white sugar is used to get the egg purified, it's fine, it's better to use the white sugar powder, if not the white sugar granules, and it's the same way that you can do it, it's the same thing that doesn't have the sugar powder, and you can do it for a hundred degrees. You have to use an egg-cutting device, or your hands will be worn out, and you'll pour the punched protein into the plasma and mix it。

10

It's like this after the mixing. Wash a raisin in there, sink, blind。

11

And then I put it in the restaurant, and I can just press the cake, and if I don't have the cake button, I can press the cooking。

12

And that's what it looks like when it's out there, and it's dark because the high-temperature cooking of raisins makes the cake color change, and the taste is thick and humid, and the taste is so sweet because of the raisin, and the sweet taste of the cake is sour, and it's very salty。

13

It's hard to stop eating. Don't worry about it。

1. Lemon juice is added to eliminate the egg smell; 2. The difference between using chicken eggs and duck eggs is that chicken eggs are less gamey, while duck eggs have a very strong odor; adding lemon juice and honey basically neutralizes the smell, so usually you won't be able to taste it; 3. If you aren't too picky, you can use your own lightly flavored vegetable oil instead of salad oil or corn oil, which will also have the effect of masking the egg smell. 4. I used milk powder instead of pure milk, so I added water; if you use pure milk directly, you generally don't need to add water, but you should decide whether to add water based on the consistency of the egg batter; 5. Honey is added to make the finished cake more fragrant. 6. Raisins are added to enhance the flavor, and the cake tastes better with a bit of fruity texture.