Cooking Steps

1. 

   Step1:Apply the butter in material a (apply the mold with - 5g of butter and 25g of sugar) to the inner wall and bottom of the mold. Then pour in the sugar and cover all parts evenly. Then pour out the excess sugar.

2. 

   Step2:Heat the orange juice, milk and butter in material B (30g orange juice, 60g milk and 20g butter). Mix well.

3. 

   Step3:Mix the yolk and cornstarch of material C (2 cornstarch in the yolk, 15g). Stir well. Then pour the warm milk and orange juice into the yolk slowly. Stir well.

4. 

   Step4:Heat the mixture over low heat. Heat and stir until the batter is thick and congee like, then leave the fire. Continue stirring until the temperature drops to room temperature.

5. 

   Step5:Mix the protein, sugar and lemon juice of material D (protein 2 sugar 30g lemon juice 2ml). Beat until it foams.

6. 

   Step6:Preheat the oven for 200 ℃. Mix the beaten protein and the batter of milk and egg yolk. Then add e material (80g orange peel of orange pulp, 1ml of Jundu orange flavor wine). Stir well and pour into the mould coated with butter and sugar. 8 points to the full.

7. 

   Step7:Put the mold into the baking tray with water. Bake in the middle of the oven. Stew in the water bath. Bake for about 20 minutes. Until the volume is expanded and the surface color is golden.

8. 

   Step8:Take out the mold. Sprinkle some sugar powder for decoration. Eat when it's hot.