Mulberry shell cake
Step 1 . Spare raw materials.
Step 2 . Beat the eggs and add sugar.
Step 3 . Stir to make it mixed evenly.
Step 4 . Just take the yellow skin part of the lemon and do not scratch the white fascia to avoid bitterness. Add lemon peel
Step 5 . Sift in low gluten flour and baking powder.
Step 6 . Stir to make it mixed evenly.
Step 7 . Heat the butter over water to melt.
Step 8 . Add melted butter.
Step 9 . Stir evenly until the batter is viscous.
Step 10 . Soak the mulberry in salt water for ten minutes (cleaning, sterilization). Dry the mulberry and cut it into small pieces.
Step 11 . Put it into the egg batter.
Step 12 . Stir well, cover with cling film, and refrigerate for 1 hour in the refrigerator.
Step 13 . Apply a thin layer of softened butter to the mold and sift in flour.
Step 14 . Squeeze the batter into the mold and fill it in 8 or 9 minutes.
Step 15 . Preheat the oven at 180 degrees and bake the middle layer for about 13 to 15 minutes.
Step 16 . After baking, cool and demould.
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