Cooking Steps

1. 

   Step1:Separate the yolk proteins of the four eggs. The proteins should not be exposed to water, oil and other substances. Mix egg yolk with 30g sugar.

2. 

   Step2:Add milk and salad oil. Mix well.

3. 

   Step3:Sift in the flour and stir to make a batter.

4. 

   Step4:Add 50g of sugar into the protein in three times. Beat until it is wet foaming.

5. 

   Step5:Mix part of the cream with the yolk paste. Then mix all the cream.

6. 

   Step6:Put the mixed cake paste into a paper cup. Bake in an oven preheated to 180 degrees for 15 minutes.

7. 

   Step7:Beat two yolks to a little white. Sift in low gluten flour and cornstarch. Mix well.

8. 

   Step8:Heat the milk and sugar until boiling. Slowly add in the yolk paste and stir well. Add a few drops of vanilla essence.

9. 

   Step9:After mixing, continue to heat on a small and medium heat. Heat and stir quickly until it boils to a paste. Turn off the heat. Immediately put the pan into ice water to cool. Put the casserole in the refrigerator.

10. 

    Step10:Beat the cream until it has a slight line.

11. 

    Step11:Mix well with the casda sauce from the refrigerator.

12. 

    Step12:In the process, take out the baked cake and cool it. After taking out the cake, it will collapse and shrink rapidly. This is a normal phenomenon.

13. 

    Step13:Put the stuffing into the mounting bag with puff flower mouth and squeeze it into the cake. At this time, the cake will slowly expand and be full. Be careful not to burst.

14. 

    Step14:Finally, sprinkle sugar powder on the surface.

15. 

    Step15:Done.

16. 

    Step16:It's like ice cream filling after being refrigerated.

17. 

    Step17:The cake is very soft and delicious.