Cooking Steps

1. 

   Step1:Beat the eggs quickly in a hot water basin with sugar and salt. When the temperature of the egg liquid rises to 40 ℃, remove the egg basin from the hot water basin. Beat until the egg is thick. The lines are clear and hard to disappear.

2. 

   Step2:Melt butter in water. Add in milk and mix well.

3. 

   Step3:Sift the low gluten flour into the egg paste and mix quickly. After the mixture is even, pour in the milk butter mixture twice. Continue to mix quickly until it is even.

4. 

   Step4:Pour the mixture into a paper cup. Bake at 150 ℃ for about 30 minutes.