# Fourth Baking Contest and is Love to Eat Festival# Fig Small Cakes
1.
Put the dried figs and eggs into the wall breaker and beat them into liquid;
2.
Pour in the half melted butter;
3.
Then add the sugar, and then press the machine to beat for tens of seconds;
4.
Mix the baking powder and flour through a sieve, pour it into the wall breaker, and stir for a few seconds;
5.
The batter was a bit dry, so I added another 30 grams of milk and stirred for a few seconds; covered the cup, put it in the refrigerator for half an hour, and then left it at room temperature for an hour.
6.
Put the cake paste into the piping bag and squeeze it into the silicone mold. Bake in the oven at 170 degrees for about 16 minutes, and place on the middle level.
