1.

Melt butter in water.

2.

Put 5 egg yolks, 1 whole egg, 60 g liquid butter, 80 g milk and 0.5 teaspoon salt into the same large container and mix well.

3.

Then sift in the low-gluten flour and stir well to form a smooth yolk paste.

4.

Add 80 grams of fine sugar to the egg white three times to make it wet and dry, and preheat the oven 150 degrees.

5.

Add the meringue to the egg yolk paste, and cut and mix evenly in irregular directions.

6.

This is the cut cake paste, which is very slippery. At this time, boil a pot of boiling water with an electric kettle.

7.

Put an 8-inch oil-absorbing paper on the 8-inch solid bottom mold, then pour the cake paste until it is 8 minutes full, and pour the excess cake paste into the silicone cake cup. Each cake cup is supported by an egg tart mold and placed in a baking tray.

8.

After the oven is preheated, put it in the penultimate floor and pour in boiling water.

9.

Heat up and down, 150 degrees, hot air circulation, put it on the penultimate floor and bake for 70 minutes.

10.

Cool after baking. This is a small cup of cake.