80g of low-gluten flour, 80g of fine sugar, 6 eggs, salt 1g, a few drops of lemon juice, 60g of butter and 80ml of milk. Put the butter softened at room temperature into a porcelain bowl that can be heated at high temperature. Put a small fire on the gas stove and turn it off immediately after it boils. Sift in low-gluten flour and mix well. Add a whole egg and stir well, then gradually add five yolk separated from egg white and stir well.

80g of low-gluten flour, 80g of fine sugar, 6 eggs, salt 1g, a few drops of lemon juice, 60g of butter and 80ml of milk.

1. Put the butter softened at room temperature into a porcelain bowl that can be heated at high temperature.

2, put a small fire on the gas stove, turn off the fire immediately after boiling; Sift in low-gluten flour and mix well.

4. Add a whole egg and mix well; Then gradually add five egg yolks separated from the egg white and stir well.

5. Add milk several times and mix well.

6. Add a few drops of lemon juice and 1g salt to five egg whites. When using electric egg beater to beat them to a rough state, add sugar to beat them to neutral, and lift the eggbeater with a small hook.

7. Add one-third of the beaten protein to the egg yolk paste, cut into sections and stir evenly; Pour the batter into the remaining protein paste and stir well.

9. Pour the batter into an 8-inch mold and shake the mold several times; The outer layer of the mold is wrapped in tin foil and placed in a baking tray filled with cold water.

1 1. The oven is preheated in advance 150 degrees, and the middle and lower layers are baked for 80 minutes.