Cooking Steps

1. 

   Step1:Wash 50g fresh sophora flower with clear wate

2. 

   Step2:Butter softens at room temperature. Beat with electric beater until smoot

3. 

   Step3:There's not enough sugar in the house. Put some sugar powder. The effect is the same

4. 

   Step4:Beat the egg beater until the sugar is all melted. The mixture turns white at this time. It means the butter has been beat

5. 

   Step5:Add 1 egg. Beat until it is fully fused. Add another egg. Continue beating until it is fully fuse

6. 

   Step6:Sift in flour and baking powder flour must be sifte

7. 

   Step7:Stir evenly with scrape

8. 

   Step8:Add the washed sophora flower. Don't drain all the water. I don't like it too sweet. So I add some lemon juice

9. 

   Step9:Add a piece of oiled paper to the bottom of the baking tray. Even if it doesn't touch the oiled paper of the baking tray, it will be better to demould. Add the batter into the baking tray. It doesn't matter if it's uneven. Because it will open slightly when heated. It's better to use a pound of baking tray. It's ok if you don't change other baking trays or make paper cups and egg cakes

10. 

    Step10:It's 170 degrees up and down in the oven. Take it out in 40 minutes without preheating. Use a fruit knife to dip water in the middle and cut it. Only when it's Roasted can it feel like bursting pulp

11. 

    Step11:When baking for 20 minutes, I think it's almost colored. Just cover it with a layer of tin paper to prevent the color from getting too deep. When it's time to take out the mold directly or put it in the oven for 5 minutes and then take out the mold, it can be simple to practice.