Cooking Steps

1. 

   Step1:After the butter melts, put a thin layer on the inside of the baking cup (I don't have a baking cup. I use a yogurt cup, too

2. 

   Step2:Sprinkle a layer of white sugar on the body of the cup. Not too much. I have a little more. Ha ha. Twenty grams of sugar depends on the situation. Then put it in the refrigerator for cold storage

3. 

   Step3:The remaining butter with flou

4. 

   Step4:Stir it (it's a little dry. Put more butter in it

5. 

   Step5:This step is to boil the white sugar and milk for the egg yolk. Turn off the fire

6. 

   Step6:Then pour the batter into the pot and stir it. Then cook it. When cooking, use a small fire. Always stir it. Always stir.

7. 

   Step7:Turn off the fire when it's stick

8. 

   Step8:Separate the yolk and the egg white. Put the yolk in the batter for later use ⚠️ Don't break the yolk when separating. The container should be clean, free of water and oil. Otherwise, the egg white will be hard to pass.

9. 

   Step9:Add sugar to the egg white for three times. First ten minutes of high speed, make a bubble and sugar. Second times make a fine bubble and sugar. Third times a light pattern and sugar can be transferred to a low speed. Then stop the bubble

10. 

    Step10:Make into dry foam (lift straight sharp hook

11. 

    Step11:Add one third of the batter. Stir in zigzag pattern evenl

12. 

    Step12:Pour the batter into the remaining two-thirds of the protei

13. 

    Step13:Continue to stir in the zigzag. Just like this

14. 

    Step14:Put it into the refrigerated quilt. Shake out the bubbles (I'm too full here. It overflows badly when I'm baking. It's good to fill it up to seven points. In addition, I have a lot of prescriptions. Besides these three cups, I also use a paper cup

15. 

    Step15:Heat up and down for 170 ℃ and bake for 20 minutes

16. 

    Step16:It's just... It's overflowing..

17. 

    Step17:It's a rollover. But it's delicious.