Cooking Steps

1. 

   Step1:Spread a thin layer of butter on the inner wall of the baking bowl. Pour in white sugar and shake. Make it evenly stick to the mold wall. Pour out the excess sugar.

2. 

   Step2:18 grams of butter melt into liquid state. Add 18 grams of high gluten flour. Stir well to form a paste.

3. 

   Step3:Pour the milk into the milk pot. Add 20 grams of sugar. Stir well, then add 1 / 4 teaspoon vanilla extract. Bring to a boil.

4. 

   Step4:Pour the paste of butter and flour into the milk and stir evenly. Keep heating. Pay attention to the temperature not too high. Heat and stir until sticky.

5. 

   Step5:The yolk of the egg is separated from the white. Add the yolk to the batter that has just cooled.

6. 

   Step6:Add 15g sugar to the egg white in three times. Beat with the beater until it is dry and foamy.

7. 

   Step7:Take 1 / 3 of the egg white and put it into the thick batter. Mix well, then pour it back into the egg white. Mix well again. Note: do not stir in circles. Turn it up from the bottom to the top to avoid defoaming the egg white.

8. 

   Step8:7. Pour the batter into the mould. It's eight to nine. Put it into the upper and lower heat 190 ℃ preheating oven. Middle layer. Bake for about 20 minute

9. 

   Step9:Until it's fully inflated. It's golden yellow on the surface. After it's out of the oven, sprinkle sugar powder on the surface to decorate it and eat it immediately.