Ingredients: low-gluten flour 130g, baking powder 1 2 tsp, almond powder 15g, corn starch 5g, milk powder 7g, animal fresh cream 50g, butter 90g, whole egg 150g, fine sugar 130g, salt.

1, raw materials for standby.

2. Add sugar and salt to the whole egg and mix well with a blender.

3. Sift in low-gluten flour, baking powder and milk powder.

4. Stir a milky white batter with a blender from slow to fast.

5. Then slowly add the mixture of milk and salad oil and stir it into a uniform batter.

6. Pour the batter into the paper cup and let it stand for about ten minutes.

7. Preheat oven, fire 180 degrees, fire 190 degrees.

8. Bake for about 15-20 minutes, demould and cool.