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  1

  Bottled syrup;

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  2

  Put in a large bowl, add 2 eggs, 2 tablespoons of vegetable oil, 2 tablespoons of caramel syrup, 2 tablespoons of brown sugar powder, and 1/6 teaspoon of refined salt. Beat evenly, then add Mix the baking powder into the flour, stir evenly, first sift in 5 tablespoons of flour, stir or stir, then sift in the remaining flour, stir evenly, and stir into a batter;

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  3

  Spread a layer of tasteless vegetable oil on the mold;

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  4

  The injected batter is basically flush with the mold surface;

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  5

  Turn on the power and close the lid. After a while, water vapor will float out. Bake for about 4 minutes until the surface of the finished product is deep brown. Use a toothpick to pick it up and the cake will be ready. Out of mold.

Tips

1. The batter can also be made with custard flavor or lemon flavor, cocoa flavor is also very good, you can choose it yourself;
2. There are large and small molds on the market, and the calorific value will also vary. If you are really unsure, you can bake it for two or three minutes before opening the lid and observe. If there is not enough time, bake it again;
3. When the finished product is coming out of the mold, do not use hard objects to scrape it out. Pick it out slowly with a toothpick. When cleaning, you can wipe it with a wet towel first, and then clean it slowly. The non-stick mold is easy to remove and clean;
4. The ladles, spoons and measuring cups used by the author in any food blog posts such as cooking and baking are all international measuring instruments and are not the spoons and cups we usually use to mix drinks and hold food at home or in restaurants. Please note that.