Low-gluten flour150g

5 grams of baking powder

Young sugar150g

3 eggs

Butter (dissolved) 150

Practice and steps:

1, prepare the required materials;

2. Dissolve butter in hot water and keep it at 40~50 degrees for later use;

3. Mix and sieve the low-gluten flour and baking powder twice for later use;

4. Add the young sugar into the flour and stir well for later use;

5. Break the eggs into egg liquid and sit on warm water to the temperature of the human body;

6. Add the egg liquid to the flour and stir until the dry powder disappears.

7. Add butter solution and stir well;

8. Transfer the batter to a small container, cover it with plastic wrap and put it in the refrigerator for at least 3 hours or one night;

9. Coat the mold with butter solution (except weight);

10, stained with flour, and remove excess flour;

1 1, put the batter into an extrusion bag, and squeeze out 80% of the batter into the mold;

12, feeding into a preheated 190 degree oven, and baking for about 10~ 1 1 min;

13. Take the cake out of the mold and put it on a cooling rack for self-heating cooling.