Cooking Steps

1. 

   Step1:The softened butter should be evenly applied to the inner wall of the mould (it's suggested to add 5g butter to the inner wall of the mould. Actually, the amount needed is very limited. I just took a small piece of butter from 20g butter). Pour 25g of fine sugar into the mould, rotate the mould, make the inner wall of the mould evenly stained with sugar particles, and pour out the extra sugar.

2. 

   Step2:Mix the sugar on the inner wall of the mould with butter, milk and corn starch. Heat to paste while stirring on a low heat. Continue to stir and cool down after turning off the heat.

3. 

   Step3:Whisk until the milk starch paste is warm, then beat the egg and separate the egg white and yolk. Add 2 yolks into the milk starch paste and beat evenly with the beater.

4. 

   Step4:Add 4-5 drops of white vinegar and 30g of fine granulated sugar to 2 egg whites and beat until it is nearly dry (the beater slightly bends the tip of the egg white cream).

5. 

   Step5:1 / 3 protein cream into the egg yolk paste, cut and mix evenly. Then pour back 2 / 3 protein cream, cut and mix evenly. Pour into the mold. It can only be filled up to 7 points.

6. 

   Step6:Preheat the oven at 200 ℃ and bake for about 15 minutes (depending on the condition of cake and coloring according to the temper of the oven. Generally, the cake is about 2cm higher than the mouth of the bowl and the color is burnt yellow

7. 

   Step7:Eat when it's hot. In fact, cold taste is also good. But see the collapse of the miserable less appetite.