1. The new mold is brushed with melted butter and then sprinkled with dry powder and placed in the refrigerator for a while; the salad oil and water are mixed for later use
2. Add sugar to the egg to beat the whole egg; beat until the egg batter is lifted and dripping does not disappear easily
3. Sift in low powder; add some rose essence and mix well
4. I also added rose flower sauce and mixed well; I added the evenly mixed water and oil liquid
5. Continue to mix well; pour the mixed batter into the mold, vigorously shake out bubbles (pour 80% full, mine is too much)
6. Bake in the preheated oven at 150°C for 30-35 minutes; the cake will be demoulded smoothly (the white one above is that my cake has too much dry powder in the mold)
7. I added Oreo biscuits and ice cream in the cup, which can be whipped cream, mousse, fruit according to my preference; the finished product section view
Tips:The finished cake cup can be filled with anything you want, whipped cream, mousse, fruit... The egg in the ingredients must be larger than the native egg I used, and the egg is small plus the paste inside my mold. Too much input, so I only made 4 finished products!
