1/5

Put the eggs, fine sugar and salt in a basin, and mix them evenly with an egg beater. Add the milk and mix well, then pour the water and mix well! Then sift the low-gluten flour and medium-gluten flour and put them in the well-mixed material basin, then add baking powder and mix well, then add salad oil and mix well for one hour! This is the cake paste!

2/5

Preheat the (small) baked cake machine first, because there is no mold, you can only take the mold of the egg tart! First, apply a layer of oil to the mold, scoop one and a half spoons (usually stainless steel spoons) in each mold, and put them in the cake machine and cover them!

3/5

After one minute, the edges are a little solidified, so use a rolling pin to unscrew the cake paste, so that the middle is concave. After the hole in the cake paste is slightly expanded, you can add a proper amount of Castar sauce!

4/5

Cover the cake paste of another mold with the sauce, and cover it for half a minute!