Cooking Steps

1. 

   Step1:Panorama. The inside return type heating pipe can be turned up 90 degrees. Its debut will be a breakfast and afternoon tea - fresh fruit pudding cake.

2. 

   Step2:Milk and sugar are mixed until the sugar dissolves. Add the broken eggs, vanilla essence and butter dissolved in water. Mix well with the egg pump to make the egg sugar liquid. A little bit of butter can be left to smear the mold.

3. 

   Step3:Sift the low gluten flour and pour it into the mixing plate. Then preheat the oven at 190 degrees. Take out the baking mesh.

4. 

   Step4:Slowly pour the egg syrup into the flour. Stir with egg cream until there is no particle.

5. 

   Step5:Coat the bottom and periphery of the pie plate with the butter liquid left before. Sprinkle a little low powder. This can be easily cut and taken out.

6. 

   Step6:Put the washed and drained cherries and blueberries on the plate. Cherries are not seeded. It is said that the whole roasted fruit will have a special aroma of almond.

7. 

   Step7:Slowly pour in the batter.

8. 

   Step8:Put the pie plate on the grill. Then put the grill in the middle of the oven. Bake for about 30 minutes.

9. 

   Step9:This is the highest point of expansion after baking for 15 minutes. You can see the blueberry burst.

10. 

    Step10:When it's baked, it will shrink back to a beautiful state. Sprinkle it with broken Padan wood. Sprinkle a thin layer of icing. It's tender, smooth, fragrant and sweet. It's ready to melt in the mouth. Every mouthful is rich in juice. It's amazing to eat hot and cold.