Cooking Steps

1. 

   Step1:Beat the brown sugar slightly with the blender. 150g butter softens at room temperature. Mix 150g low gluten flour with 4G baking powder and sift again. Spread oil and powder in the mould or lay oil paper for standby. Break up 2 eggs at room temperature to make egg liquid.

2. 

   Step2:Add brown sugar to 150g butter and beat it to a light texture state. Add the broken egg liquid in 2-3 times. Mix it well each time and then add it to the next time. (in case of oil-water separation, add a tablespoon of sifted powder and continue mixing

3. 

   Step3:Add the bean paste and stir well.

4. 

   Step4:Then the sifted powder is added to the previous step in 2-3 times. After each addition, it is required to use a scraper to cut, mix and press evenly before adding the next time.

5. 

   Step5:Pour the batter into the mold. Use a scraper to smooth the batter. Sprinkle with pine nuts. 160 middle and lower layers 40-50 minutes. (cover tin paper when baking to the middle of the process to avoid scorching pine nuts

6. 

   Step6:After baking, carefully take the cake out of the mold to dissipate heat. When it's still warm to the touch, it's better to put it in the fresh-keeping bag to eat the next day.