# Fourth Baking Contest and is Love to Eat Festival#cup Cake
1.
Take the cream cheese to soften at room temperature in advance, after softening, beat with insulated water until smooth, then add milk and stir well for later use.
2.
Take the butter to soften it at room temperature in advance, then use an electric whisk to beat it up, add in fine sugar in portions and continue to beat until the butter is slightly loose. The eggs are beaten and poured into the butter and beaten evenly (after each time, add the next time. Egg liquid), pour into the cheese paste at the end and stir well.
3.
Sift the low-gluten flour and baking powder into the butter paste and mix well. Put the stirred batter into the piping bag and squeeze it into the mold about 8 minutes full, and finally sprinkle an appropriate amount of almond flakes.
4.
Preheat the oven in advance, the temperature is 175 degrees, the baking pan is placed in the middle, and it takes about 35-30 minutes to get out of the oven.
Tips:
After adding the flour, stir it roughly and evenly, and you don't need to stir it too much like a chiffon cake.
