Knead about 10 to 15 times, until smooth, incorporating enough flour so that dough no longer sticks.

Using a fork, mix gradually, incorporating flour into the eggs.

An extra-slow folding function, which is perfect for incorporating flour in a cake batter, is another welcome feature.

Beat eggs with fork, gradually incorporating flour.

Using a fork, beat together eggs and oil, and begin to incorporate flour, starting with inner rim of well.

Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.

Whisk liquid ingredients together; gradually incorporate flour.

Empty mixture on a table and knead together lightly to incorporate butter and flour.

Beat egg and butter with a fork, gradually incorporating flour from edges of well.

Continue stirring with the fork, gradually incorporating flour until it is all moistened.