Ingredients: 50g of low-gluten flour, 200ml of milk, eggs 1 piece, dried apricots10g.

Accessories: yogurt 1 cup, 25g fine sugar, 2 canned peaches.

1, dried apricots were soaked in warm water in advance.

2. Sieve the low-gluten flour into the mixing bowl.

3. Add fine sugar and mix well.

4. Beat in an egg and stir slowly with an egg beater.

5. Pour in the milk and continue to stir carefully.

6. Add yogurt and beat well with an egg beater.

7. Carefully sift the batter.

8. Let the sieved batter stand for about half an hour to reduce gluten.

9. Soak the soft dried apricots in a baking bowl.

10, let stand for nine minutes, then pour in the batter, preheat the oven to 200 degrees and bake for about 30 minutes.

1 1. After cooling slightly, decorate with yellow peach and caramel liquid.