1. Ingredients: low-gluten flour.
2. Cherry tomatoes.
3. milk.
4. Eggs, soft white sugar, butter, aluminum-free baking powder.
5. Unpack the dried cherry tomatoes, take 40 grams and cut them with scissors, set aside.
6. Beat the eggs into the milk, and set aside.
7. Sift the low flour into a large basin, combine the aluminum-free baking powder and chopped butter.
8. Rub into crumbs.
9. Then, add soft white sugar and two-thirds of the dried cherry fruit.
10. Heyun.
11. Then, add the milk and egg mixture and mix well to form a batter.
12. Then, put the mixed batter into a paper cup.
13. Add a little more cut dried cherry tomatoes.
14. Finally, enter the oven at 172 degrees and bake for 28 minutes.
Tips:According to the time of your own oven.
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