1.

Preparation of raw materials: weigh low-gluten flour, milk, sugar and butter for later use, and separate egg white and protein.

2.

Butter melts in water.

3.

Pour the milk into the melted butter.

4.

Add the egg yolk to the mixture of butter and milk and stir well.

5.

Drop a few drops of vanilla extract and mix well.

6.

Sift in the low-gluten flour and stir it into a uniform batter for use.

7.

Put the egg white in an oil-free and water-free container, drop a few drops of lemon juice and add sugar three times.

8.

Turn protein into a hard foam.

9.

Spoon 1/3 protein into the egg yolk paste and stir well.

10.

Then pour the egg yolk paste into the remaining protein at one time.

1 1.

Stir into a uniform batter.

12.

Pour the batter into the mold, bake in the preheated oven 180℃ for 20 minutes, and then cool and demould.