Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Soften the priming butter, apply it to the inner wall of the container, sprinkle in fine sugar, and shake the container to make a layer of fine sugar stick to the inner wall of the container. Pour out the excess sugar.

3. 

   Step3:Butter melts easily in water.

4. 

   Step4:Melt the butter, pour in the high gluten powder and stir evenl

5. 

   Step5:Add 20 grams of sugar to milk and bring to a boi

6. 

   Step6:Pour the boiling milk into the butter paste. Stir while pouring until there is no particle

7. 

   Step7:Sift the batter and pour it back into the milk pot. Cook it over low heat. Make sure to cook it over low heat and stir until the batter is turned off.

8. 

   Step8:Separate the egg white and yolk. Put the egg white into an oil-free and water-free container. Add 15g of sugar in three times. Beat with an electric beater until it is dry (wet is OK

9. 

   Step9:Beat and sprinkle the yolk with a hand beater. Mix well with the butter paste

10. 

    Step10:Take one third of the protein and mix it in the yolk paste evenl

11. 

    Step11:Pour the mixed batter back into the remaining protein. Mix well.

12. 

    Step12:Pour into the container. Scrape flat with the back of the knife.

13. 

    Step13:Preheat the oven 180 degrees up and down for 10 minutes. Bake for 16 minutes.

14. 

    Step14:Take it out and sift a layer of sugar powder on the surface. Eat it while it is hot, because it will collapse soon.