Bacon, potatoes, and horse fen

1. Prepare various materials, mix low gluten flour, salt, and aluminum free baking powder, and sieve 2-3 times;

2. Cut the bacon thinly and diced, steam the potatoes and remove the skin and diced them;

3. Crack the eggs into the egg beater bowl, add corn oil and beat until there are no oil droplets, then add milk and stir evenly;

Preheat the oven to 190 degrees. Add the sieved powder mixture and mix irregularly until there is no dry powder left;

5. Add most of the bacon and potatoes, Italian spices, freshly ground black pepper, and mix well into the cake batter. Leave a small portion of preserved meat and diced potatoes for later use;

6. Put the mixed cake batter into cake paper cups, and I made 4 cups using medium-sized paper cups. Then sprinkle the remaining bacon and diced potatoes on the surface;

After preheating, put the paper cup into the oven, in the middle layer, over high and low heat, at 180 degrees, and bake for about 25-30 minutes. After baking, you can insert a toothpick into the cake. If the surface of the toothpick is clean and free of attachments after pulling it out, then the cake is baked. Transfer the baked cake to the drying rack and let it cool slightly before serving.