2 eggs, milk 105g, fine sugar 35g, high-gluten flour 18g, butter 18g, fine sugar and powdered sugar.

Cooking method

1. Coat the inner wall of the baking bowl with butter, pour in fine sugar and shake it to make the fine sugar stick to the mold wall evenly;

2. 18g butter is melted into a liquid state, and 18g high-gluten flour is added and stirred evenly to form a paste;

3. Pour the milk into the milk pot, add 20 grams of fine sugar and boil;

4. Slowly pour the boiled milk into the batter of step 2, stirring while pouring;

5. After all the milk is poured and stirred evenly, the mixed liquid is sieved and returned to the milk pot;

6. Reheat and stir with low fire until boiling, and then cool off 10- 15 minutes;

7. Separate the egg yolk from the egg white, and add the egg yolk into the batter cooled in step 6;

8. Add the remaining 15g fine sugar into the egg white for 2-3 times, and beat it with an egg beater until it is dry and frothy;

9. Take 1/3 egg white and put it into the base material in step 7, and pour it back into the egg white after stirring evenly, and stir evenly to form a batter;

10. Pour the batter into the prepared mold, which is 80% to 90% full;

1 1. Preheat the oven and bake at 160℃ for about 15 minutes until it is completely expanded and the surface is golden yellow.

12. After baking, sprinkle with powdered sugar for decoration. It is recommended to eat immediately.