1. Add vanilla sugar and caster sugar to the eggs
2. Send evenly
3. Add salad oil
4. Stir until the oil and egg yolk paste are combined
5. Low-gluten flour, baking powder sifted
6. Use an irregular technique to mix the batter until no dry powder is visible
7. Put the batter into the flowers and put it in the refrigerator for half an hour
8. Squeeze the batter into the mold
9. The squeezed batter is high in the middle and low on both sides
10. Put it into the preheated oven and heat up to 180 degrees and lower to 150 degrees for 30 minutes
11. Just take it out of the oven and let it cool
Tips:.If you don’t have vanilla sugar, use 1/2 vanilla pod (because vanilla sugar is preserved by mixing vanilla seeds and sugar)
2. This recipe uses salad color, so it needs to be refrigerated. If butter is used, it does not need to be refrigerated
3. (This temperature is for reference only, please adjust according to the temperature of your own oven)
