Cooking Steps

1. 

   Step1:All materials are ready.

2. 

   Step2:Butter softens. Add sugar and mix well. It's the best time to soften butter. When touching butter with fingers or chopsticks, you can leave small pits. It's the best time.

3. 

   Step3:Low speed until the sugar powder and oil are completely mixed. Increase the speed until the butter becomes bulky and puffy. At this time, the color of the butter will be slightly lighter.

4. 

   Step4:Add the eggs in several times. The eggs should be at normal temperature. Stir the first egg thoroughly until it is well blended with butter.

5. 

   Step5:Then add the second egg. Continue to beat until the egg and butter blend, then add the third egg and beat.

6. 

   Step6:Sift the low gluten flour and baking powder into the butter.

7. 

   Step7:Stir until the powder is completely mixed with the butter and there is no dry powder.

8. 

   Step8:Milk can't be added at one time. Add a small amount of milk. Mix well. See the batter state. If the batter is too thick, continue to add milk and mix well.

9. 

   Step9:Until the paste is fine and can flow slowly.

10. 

    Step10:Apple peeled, cored and sliced. In order to prevent oxidation and yellowing, I soaked it in light salt water in advance. In this way, the baking process will not become too dry.

11. 

    Step11:In order to facilitate demoulding, apply a layer of oil to the mold in advance. Pour in half of the batter. Put on the apple slices. In order to look good, I put the apples with small corners on this layer.

12. 

    Step12:Continue to pour in all the batter and place all the apple slices. Preheat the oven at 165 ℃ for 45 minutes. The temperature and spleen of the oven are not all the same, so please adjust according to your own oven.

13. 

    Step13:Brush with blueberry jam when it's hot.

14. 

    Step14:With a cup of fragrant flower tea. Don't forget the delicious ones.