1. To make caramel raspberries, put sugar and water in the milk pot
2. Boiled to burnt
3. Now put in the dried raisins
4. Let the caramel fully cover the raisins to make a caramel-flavored raisin!
5. Low-powder, baked milk powder and baking powder are mixed and sieved for later use. You can sieve twice or three times!
6. Cut the butter into granules, add powdered sugar,
7. Beat the butter with an electric whisk until the butter is fluffy, and then add the egg liquid several times.
8. Each time you add egg liquid, you need to be fully fused before you can add egg liquid again.
9. If you accidentally add more eggs to cause oil-water separation, you can add some powder to save the oil-water separation.
10. After adding the eggs, add the sifted powder, mix gently with a spatula, and then put it into a squeezing bag
11. Put it into a paper cup, about 7 minutes full, then put caramel raisins on the surface
12. Baking: 180 upper heat, 190 lower heat, middle layer, about 20 minutes
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