1. Prepare the materials
2. Butter melts in water
3. Beat the eggs into a large bowl, pour in the caster sugar
4. Use a whisk to beat to 1.5 to 2 times the size
5. Add rose paste and mix well
6. Fade in the butter and mix evenly
7. Sift low-gluten flour and baking powder and salt into the egg batter
8. Stir evenly
9. Put it in a piping bag and put it in the refrigerator for about 1 hour
10. Take it out at room temperature for about 10 minutes
11. Prepare the mold, my mold is for learning kitchen, without oiling, the other ones are best to be wiped.
12. Squeeze into the cake batter, about 8 minutes full, preheat the upper and lower tubes of the oven at 170 degrees, put in the middle layer and bake for 16 minutes
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