Cooking Steps

1. 

   Step1:Prepare the above materials.

2. 

   Step2:After the egg yolk is separated, the egg yolk is sent to the wet foaming state. Sugar is added in three times in the middle of the process. Finally, the egg yolk is refrigerated. Don't do it

3. 

   Step3:Mix the yolk with milk, salad oil and sugar. Sift in low gluten flour and stir gently. Then add the wet foam just put into the refrigerator.

4. 

   Step4:Pour the mixture into a square paper cup. It's good to have a full score. It will swell very much when baking. Bake at 170 ℃ for 15 minutes. Be sure to watch out for the paste.

5. 

   Step5:When it's done, it'll come out and cool. The cake will shrink back slowly. Next, make a cream puff.

6. 

   Step6:Mix the yolk of the cream filling with the beater until it is a little white. Add the low gluten flour and corn flour to mix.

7. 

   Step7:Boil the milk and sugar in the pot, then pour some of it into the batter and stir it all the time. Stir well, then return to the milk pan and mix well until it thickens.

8. 

   Step8:Pour the batter into a bowl and cool with water. Then put it in the refrigerator.

9. 

   Step9:Whisk the cream. Mix well with the batter.

10. 

    Step10:Finally, use the mounting mouth to squeeze the cream into the inside of the cake. The cake will expand slowly. It's better to sprinkle with icing - refrigerate it for a while.