How to make Sophora japonica goose egg cake

In today's society, many women still do not know how to cook, and they are in a mess when they enter the kitchen. However, the method of Sophora japonica flower and goose egg cake will surely excite you, because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve, the taste will be more fragrant.

1. Prepare the ingredients. Take a clean bowl without water or oil, and pour a little lemon honey and white sugar into the bowl. Wash the Sophora japonica flowers and set aside.

2. Beat the goose eggs in warm water until the egg liquid is not easy to fall off when lifted.

3. Sift the low-gluten flour into the beaten egg liquid.

4. Use a rubber spatula to stir the low-gluten flour like frying, and avoid any small particles. Preheat oven to 180 degrees for 5 minutes.

5. After mixing the flour, add a little cooking oil and mix well.

6. Brush a thin layer of cooking oil on the baking tray.

7. Pour the mixed egg liquid and flour into the baking tray and gently shake the baking tray several times to shake out the bubbles in the baking tray.

8. Sprinkle the locust flowers evenly on top.

9. Place the baking tray on the upper layer of the oven and bake at 180 degrees for 15 to 18 minutes. Place a tray of cold water on the lower layer.

10. After the oven time stops automatically, wait for the temperature to cool down naturally before taking it out.

11. Adding locust flowers gives the cake a unique fragrance.

Cooking for yourself allows your family to enjoy delicious food while also making them feel loved. The recipe for Sophora japonica flower and goose egg cake is very simple. Those who are too lazy to cook may wish to give it a try.