Low gluten flour? :35g

Condensed milk? :35g

condiments

Water: 6 teaspoons

White sugar: 20g

Eggs? : only 2

Sugar powder: right amount

Corn oil: 20g

Specific steps

first step

1. Make custard. Put condensed milk, corn oil and water in a bowl. There is no milk at home, so it is better to use milk instead of water. I used Nestle's strawberry condensed milk.

Second step

2. Stir evenly.

Third step

3. Sift in the low-gluten flour and gently cross and mix evenly to avoid hardening.

Fourth step

4. Separate the egg whites from the egg yolks, add the egg yolks and stir well.

Step five

5. Make a protein cream, add sugar three times, and beat the egg white until it is dry and frothy.

Step 6

6. First, add one-third of the egg white cream to the egg milk paste, gently stir well, then add one-third of the egg white cream and stir well.

Step 7

7. Pour all the mixed custard into the remaining egg white cream and stir well.

Step 8

8. Pour into the paper cup, which is seven minutes full.

Step 9

9. Preheat the middle layer of the oven 160℃ for 25 minutes.

Step 10

10. Sift powdered sugar for decoration.

Cooking tips

Beat the condensed milk, oil and water well first, then sift in the low flour and mix well. Finally, add the egg yolk and mix well, which makes it easier to mix well and there will be no small flour particles.