Cooking Steps

1. 

   Step1:[cake body making] after egg method is adopted. The corn oil and milk are poured into the container first. The manual eggbeater is used to stir evenl

2. 

   Step2:Add sifted low gluten flour and cornstarc

3. 

   Step3:Zigzag stir until dry. Add yol

4. 

   Step4:Stir and mix well. Set asid

5. 

   Step5:Whisk the egg white - drop 4 drops of lemon juice into the egg white first, then whisk to the rough state at low spee

6. 

   Step6:Add 1 / 3 of the sugar. Continue to beat at medium spee

7. 

   Step7:Send it to the egg whites with a fine foam. Continue to spread the fine granulated sugar added to the 1/3. When the egg white has a clear texture, pour in the remaining sugar

8. 

   Step8:At last, you can send it until you pick up the hook with a curved and sharp point

9. 

   Step9:Take 1 / 3 of the albumen cream and put it into the egg yolk paste. Turn the Z-shaped scraper up and down to mix evenl

10. 

    Step10:Then add 1 / 3 of the protein cream. Continue to mix evenly with the same method

11. 

    Step11:Finally, pour all the batter into the remaining cream. Mix well

12. 

    Step12:Pour the cake paste into a 28cm * 28cm non stick baking pan. Shake it gently for a few times to discharge the big bubbles

13. 

    Step13:Preheat the oven 170 degrees in advance. Heat it up and down. Bake it for about 25 minutes. After baking, put it out of the oven and put it on the net rack for cooling

14. 

    Step14:[klinm filling making] put the beaten egg liquid in the bowl. Add the low gluten flour and corn starch. Mix well with the egg extract

15. 

    Step15:Pour milk into the milk pot. Heat to the edge of the pot, and there are slightly boiling bubbles. Turn off the fire

16. 

    Step16:Pour the milk into the egg paste in several times. Stir while pouring. Mix to form a uniform egg milk liqui

17. 

    Step17:The egg milk liquid is poured back into the milk pot. Heat it over a small heat. While heating, use the eggbeater to stir in one direction to avoid the paste pot. Until the egg milk paste can draw obvious lines. It is smooth. Turn off the heat

18. 

    Step18:Pour the cooked klinm sauce into the bowl while it's hot. Add butte

19. 

    Step19:Stir until smooth. Refrigerat

20. 

    Step20:[puff making] put milk and butter in the milk pot. Heat until the butter melts. The liquid boils. Turn off the heat

21. 

    Step21:Sift and add low gluten flou

22. 

    Step22:Turn on the fire. Stir with a scraper to form a dough. And at this time, there is a thin layer of batter film on the bottom of the pot

23. 

    Step23:Pour the dough into the bowl. Add the broken egg mixture in several times. Stir while addin

24. 

    Step24:Stir until it's sticky. It's a little thicker than a puff

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