Formula: 53g corn oil, 66g common flour, 50g milk, 4 eggs, 35g fine sugar, 6g corn starch, 6-inch mold and raised square mold.

Exercise:

1. Heat the corn oil until it has a texture, turn off the heat and pour in the sieved flour and corn starch. After stirring well, add milk and stir well in a zigzag shape, then add egg yolk and stir well in a zigzag shape.

2, add a few drops of white vinegar to the protein, send the protein, add sugar three times, and send it to the big hook state.

3. Add one third of the egg white cream to the egg yolk paste and stir it evenly. Pour the stirred egg yolk paste into the remaining egg white cream and stir it quickly and evenly.

4. Pour oil paper into the mold, shake out big bubbles and put them in a baking tray with hot water, about 1 cm high, and use water bath method. If it is a mold with loose bottom, it should be wrapped with tin foil to avoid water.

5. Preheat the oven and bake at 150 degrees for 60 minutes. After baking, tear off the oil paper and eat it warm or cold.

Attached:

6-inch formula: 40g corn oil, 50g low-gluten flour, 5g corn starch, 37g milk, 3 eggs and 27g fine sugar.

8-inch formula: 80g corn oil, low-gluten flour 100g, corn starch 10g, 75g milk, 6 eggs and 55g fine sugar.