1. Beat the eggs and add the fine sugar and stir well.
2. Mix the low powder, baking powder, and salt through a sieve and add to the egg liquid.
3. Stir until there are no particles.
4.
Pour the butter into the mixed egg mixture and mix well.
5. Add the passion fruit pulp to the above batter and mix well.
6. Cover the batter with plastic wrap and put it in the refrigerator for 1 hour.
7.
Take out the refrigerated batter, set it aside for a while, and put it in a piping bag.
8. Spread melted butter on the mold and sift in a small amount of low powder to prevent sticking.
9. Squeeze into the mold eighth full, shake the mold a few times, and shake out large bubbles.
10. Put it in the preheated oven, 180 degrees for 20 minutes. After baking, take it out of the oven while it is hot, and let it cool down on a drying net.
Tips:1. The temperature of the oven is for reference only and should be adjusted according to the temperature of your own oven.
2. The batter must be refrigerated for at least 1 hour.
3. Don't crowd the batter, just 8 minutes full.
4. If you don't like passion fruit seeds, filter them out, just add passion fruit juice.
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