Cooking Steps

1. 

   Step1:Prepare the ingredients. Butter softens with water. Make sure it's still warm when you use it. Cut the dried fruit into 1cm. Marinate it with rum. Drain and reuse when using.

2. 

   Step2:Rub a layer of butter on the mould, and then sprinkle high gluten flour on the whole mould evenly. Back buckle and pat until all the excess powder falls off. The mould is ready for use.

3. 

   Step3:Add sugar to the whole egg mixture. Beat with the beater until the beater can lift it. The egg mixture is full of air.

4. 

   Step4:Add the low gluten flour and baking powder. Stir with a scraper from the bottom to the top until the mixture is even.

5. 

   Step5:Add the warm butter. Continue mixing.

6. 

   Step6:Add the dried fruit in the drained water and mix well.

7. 

   Step7:Pour in the prepared mold. Shake it a few times after pouring. Shake out big bubbles.

8. 

   Step8:Put it in the middle layer of the 180 degree preheated oven. Bake for 30 minutes. Cool in the mould for 5 minutes when taking it out, and then screw it down for demoulding. There is no mucous membrane at all. It's better to wrap oil paper or fresh-keeping film after cooling.