1. Butter softened at room temperature can be put into a porcelain bowl and heated at high temperature.
2. Sieve the low-gluten flour into the above steps and mix well.
3. Add a whole egg and stir well, then gradually add five egg yolks separated from the egg white and stir well.
4. Add milk several times and mix well.
5. Add a few drops of lemon juice and 65,438+0g salt to five egg whites. When using electric egg beater to send them to coarse foam, add sugar to send them to neutral foam, and lift the eggbeater with a small hook.
6. Take a third of the beaten protein and add it to the egg yolk paste. Cut and stir well.
7. Pour the mixed batter into the remaining protein paste and stir well.
8. Pour the batter into an 8-inch mold and shake the mold several times.
9. Wrap the outer layer of the mold with tin foil and put it in a baking tray filled with cold water.
10, preheat the oven in advance, 150 degrees, fire up and down, and bake the middle and lower layers for 80 minutes.