1. Sift 45g of low-gluten flour, 10g of corn starch and 45g of corn oil at 75℃, pour them into the flour and stir well.

2.65 grams of milk, zigzag, stir evenly,

3.4 egg yolk z-shaped, stir evenly,

4. Add lg salt to the egg white, and beat one-third of the sugar starch into the fish eye.

5. One third of the sugar starch is put more densely, and one third of the sugar starch is put more delicately.

6. Send it to the big hook at low speed 1 min.

7. Put one third of the egg whites and mix well.

8. Pour the protein into the mold,

9. Water bath method, fire 150℃ fire160℃ for 50 minutes.