Cooking Steps

1. 

   Step1:Pre operation (1) put the cream at room temperature first, separate the yolk and protein of the egg (do not touch the oil and water) (2) take a small piece of cream, spread it on the magnetic bowl, and then sprinkle the sugar on the bowl, make the bowl evenly stained with sugar, and then pour out the excess suga

2. 

   Step2:Boil the milk over a small fire until it bubbles. Break up the yolk with an egg beater. Slowly pour the boiled milk into the yolk liquid and mix it evenly. Add vanilla essence, and then sift the low flour corn flour and mix it evenly

3. 

   Step3:Heat the yolk mixture over a low heat, cook it while stirring it until it thickens (like mayonnaise) and then turn off the heat (Ps. don't cook too dry, because the pan is still hot when it is turned off, it will change to thick). Mix in the cream, and cool it for later use as custard sauce

4. 

   Step4:Heat the oven to 180 degrees, take a clean basin without oil and water, beat the protein into a beer like bubble, add half of the sugar, and then continue to beat until it is wet foaming, then add the remaining sugar, and continue to beat until the end of the protein is upright (dry foaming)

5. 

   Step5:Add a tablespoon of protein cream into the previously prepared custard sauce and mix well, then pour the batter into the remaining protein cream and mix wel

6. 

   Step6:Pour the batter into a magnetic bowl (full mold) with cream and sugar on it. Measure the index finger around the edge of the cu

7. 

   Step7:Put the baking tray into boiling water for at least 1 cm, put it into the middle layer of the preheated oven by half steaming, bake at 180 ℃ for 20 minutes, and then turn to 170 ℃ for 10 minute

8. 

   Step8:Bake it, take it out, Sift some sugar on the surface and eat it while it's ho