|Low gluten flour||100g|
|Wheat-flavored milk tea powder||1 packs|
|White sesame seeds||Appropriate amount|
Separate 3 eggs from egg yolk and whisk them with 100 grams of frosting.
Three yolks are pasted with 50 grams of icing, low gluten powder, salad oil and milk tea powder.
Stir in white sesame seeds.
Gradually put the beaten egg white in the yolk paste and turn it up from the bottom.
Add a few raisins to the mould.
Pour the batter into the mould.
Enter the preheated oven at 180 C for 30 minutes.
Out of the oven, sprinkle sugar frost is edible!
Works by Maggie-Tiao from Food World