Cooking Steps

1. 

   Step1:Put the butter in the pot and stir until boilin

2. 

   Step2:When the butter boils, turn off the heat and immediately pour in the sifted low gluten flour and mix wel

3. 

   Step3:Add milk in three times and mix evenly each time (spoon writes w like mixing in the pot

4. 

   Step4:Add a mixture of three yolks and one whole egg four times. Stir evenly (same as above

5. 

   Step5:Take out three proteins from the refrigerator, add salt and beat them at a low speed until they froth, and then add sugar three times to beat them until they are neutral froth (pick them up to form a small hook

6. 

   Step6:Take a quarter of the protein cream and put it into the egg paste, mix well, then pour it into the rest of the protein cream and mix well inside

7. 

   Step7:Slowly pour the cake paste from a higher height into the 8-inch square cake mold paved with oil paper. Preheat the oven at 170 ℃ for 20 minutes (the temperature is 165175 ℃, the time is 1825 minutes, depending on the fire temperature and the time of your own oven, so pay attention to the observation during the baking process). After baking, turn it upside down and cool it on the grill, and finally tear off the oil paper. Y(^_ ^)