The taste of crispy chicken cake when I was a child, full of flavor~

Small and delicate form

Golden tunics

It's appetizing to watch

When you take a bite, it is soft and sweet

It's full of childhood memories

Crispy chicken cake

Cake flour: 150 grams

Eggs: 5 pcs

Caster sugar: 94 grams

Corn oil: 22 grams

Honey: 19 grams

Cooked white sesame seeds: to taste

Butter: to taste

1. Weigh and prepare all the ingredients for later use.

2. Beat the eggs into the cooking bowl, add caster sugar and honey, mix evenly at low speed first, and then beat at high speed until fluffy and white.

3. Then add the sifted low-gluten flour and stir evenly with a spatula, no dry powder and no particles.

4. Pour in corn oil, stir well, and pour into piping bags.

5. Brush a layer of butter in the cake mold, squeeze the batter into the mold for 9 minutes, and sprinkle white sesame seeds on the surface (cake paper cups are also OK if there is no cake mold)

6. Put it in the middle layer of the oven preheated to 170 degrees above and below the heat, bake for about 20-25 minutes, and let it cool and seal after baking.

7. It can be sealed and stored at room temperature, and it is best to consume it within 5 days