50 grams of butter, 200 grams of milk, 70 grams of sugar, 4 eggs, 45 grams of low-gluten flour, 25 grams of corn starch and a few drops of white vinegar.

working methods

1. Oil and powder the mold and put it in the refrigerator for cold storage.

2. Butter melts in water.

3. Add milk and mix well.

4. Add the egg yolk in several times, stir well and then add 1.

5. Add 4

6. Sieve the powder and stir it evenly with a rubber scraper to form egg yolk paste.

7. Add a few drops of white vinegar to the egg white and stir until 9.

8. Add the egg yolk paste into the egg white paste for three times, and quickly stir evenly with a rubber scraper.

9. Pour the batter into the mold and knock a few big bubbles on the table.

10. preheat the oven, take a water bath on the penultimate floor, 160 degrees for 50 minutes, and then turn to 170 degrees for 20 minutes.

1 1. After cooling slightly, demould and refrigerate.