1. Sift the low-gluten flour. Dig a small hole in the middle, beat in the eggs, add white sugar and salt. Stir slowly and evenly, stir in the surrounding flour a little bit
2. Pour in the olive oil and continue to stir. The dough is gradually formed, and 80ml of milk is added first. The evenly stirred batter is thicker, can draw lines and disappear quickly
3. Pour in the remaining milk and continue to stir. There will be small bubbles on the surface of the evenly stirred batter, use a spoon to skim the surface foam. Put it in the mold. Don't fill it up, just 7~8 minutes full, it will expand when roasting
4. Put in prunes. (I soaked the dried prunes one night in advance, and removed the seeds the next day.) Preheat the oven at 190 degrees, and bake at 180 degrees for 30 minutes.
5. Simmer for a few minutes after baking
6. I sprinkled some coconut paste for decoration
7. The sourness of the prunes, the sweetness of the French
Tips:1. When baking method, the batter will bulge up, and it will shrink when let cool;
2. The setting of the oven is for reference only.
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