Cooking Steps

1. 

   Step1:First, touch a layer of butter on the bottom and side of the mold, then dip it in white sugar evenly, and then tap a few times to knock out the extra sugar (the sugar powder I used these two days, Xiamen weather is wet, and the fine sugar is stuck together, so I have to use the sugar powder

2. 

   Step2:Half of the vanilla pods are cut from the middle and the middle seeds are scraped with a knife (the original recipe uses vanilla essence. The original recipe uses vanilla pods. I think half of the vanilla pods have no smell of eggs and are fragrant

3. 

   Step3:Add the pods and butter to the milk and cook over low heat until the butter is completely melted and then turn off the heat

4. 

   Step4:Pick out the pods and throw them away. Sift in the flour and mix well

5. 

   Step5:Boil over low heat and thicken quickly. Stir back and forth until it's cool. Add two yolks and mix well

6. 

   Step6:The protein is added three times with sugar until it's in this state and there's a small hook

7. 

   Step7:Put 1 / 3 protein in the yolk and mix well, then return the yolk to the protein and mix wel

8. 

   Step8:The mold is about 89 minutes full. The oven is 190 degrees, preheat and bake 1520 minutes. Take it out, sprinkle it with sugar powder, and you can eat it. If it's very cold, it will swell again after microwave heating for 30 seconds