Cooking Steps

1. 

   Step1:Preparation work - put flour, sift butter and milk on the bottom and around of the mold with baking paper and mix them in the heat-resistant container. Preheat the oven at 160 ℃ + 20 ～ 40 ℃ (it is also OK to preheat in the middle of the oven. Once the oven is opened, the temperature will drop. So preheat it a little bit higher than the set temperature). Put the water into the heat-resistant container. Cover the surface with fresh-keeping film. Keep the water away to make it soft (prevent the fog from entering

2. 

   Step2:Put the whole egg in the basin. Add in the sugar once and stir slightly. (don't beat) put the basin into the hot water and stir. When the temperature reaches 40 ℃, take it out

3. 

   Step3:Add 1 caramel to 2 and stir well to make the caramel mel

4. 

   Step4:Whisk the eggs at high speed. (the temperature of the egg liquid at the beginning of the beating is 36 ℃). Stir the eggs at a rate of two turns per second

5. 

   Step5:After four and a half minutes, the egg liquid turns white. Use the beater to lift the egg liquid. Trace a の character. If the の character disappears immediately, continue to pass for 20 to 30 seconds. If the writing is complete, it clearly indicates that it has been passed

6. 

   Step6:Then change the low speed and continue to beat for 2-3 minutes. Don't draw a big stir in the eggbeater. Fix one side and stir for 15 seconds or so. Continue to stir at a counter clockwise angle of 30 degrees or so. This is the time when the bowl turns. The eggbeater doesn't move. You will find that the big bubbles will be rolled in by the eggbeater. The egg paste will become quite thin and greasy (teacher Xiaoyi calls this step sorting bubbles

7. 

   Step7:6 at the same time. Put the mixture of butter and milk into hot water to melt. Keep the temperature above 40 degree

8. 

   Step8:Test whether the egg paste is OK. Insert a toothpick into the egg paste at a position of 1.2cm. If the toothpick does not fall or falls down slowly, it means OK

9. 

   Step9:Scrape the basin once. Gather the surrounding egg liquid togethe

10. 

    Step10:Add flour at one time. The side of the rubber knife contacts the egg paste. Start from the clock position at 2 o'clock, pass through the center and then reach the position at 8 o'clock. Then stick to the side of the basin and turn up the paste at 9 o'clock. Turn the basin anticlockwise with the left hand

11. 

    Step11:Average fast mixing of egg liquid. 30-40 times of flour is almost invisibl

12. 

    Step12:Melt the milk and butter liquid, sprinkle it around the batter with a rubber knife, and stir it 90 to 110 times

13. 

    Step13:After mixing, the batter becomes glossy. Pick up the batter and it will flow a little thinner than the original batter, but it is glossy