1. Open the eggs and put the fine sugar into the mixing bowl, then use your hands to stir evenly.
2. Add beetroot juice and milk, continue to stir evenly
3. Sift in the mixed low powder and baking powder, stir evenly by hand
4. Pour the melted butter (the butter melts in the insulated water ahead of time)
5. Stir the batter evenly in a zigzag shape. The state of the batter at this time is relatively thin. Let it stand at room temperature for 20 minutes and put it in the refrigerator for at least 30 minutes.
6. The batter after refrigeration is stirred a little, and the state is already very thick
7. Put the batter into the piping bag and squeeze it into the mold. It is about nine minutes full. The batter is just packed with 6 shell molds. Gently knock the mold to make the surface of the batter smoother.
8. Put the mold into the middle layer of the oven which has been preheated with the upper tube at 200 degrees and the lower tube at 180 degrees, and bake for 5 minutes
9. After 5 minutes, the batter has started to solidify around the batter. Lower the oven temperature to 180 degrees for the upper tube and 160 degrees for the lower tube. Continue to bake for 16-20 minutes until the surface of the cake bulges.
10. At that time, take out the mold and let it cool. The mold is non-stick, and there is no pressure on mold release
Tips:1. There is no need to over-mix the batter to avoid gluten
2. When baking, adopt the method of high temperature setting first, so that the belly can be beautifully bulged
3. If the mold is not non-stick, it needs to be greased and dusted in advance
