First prepare a variety of ingredients, although I think the need to wash a lot of bowls is very troublesome, but it is recommended that they are prepared individually in accordance with the weight, otherwise for the process of complex baking, the back will be busy. Flour sifted, egg whites and yolks separated.

This step is called oil blanching, very critical, can not be replaced by other ways. The vegetable oil is heated to a slightly smoking state, pour in the sifted flour, while using chopsticks to stir in a zigzag pattern. The oil temperature is said to be up to 70 degrees, I don't have a thermometer, so I'll just rely on my own observation.

The vegetable oil was added, and when it felt dry, a little more melted butter was added. I purposely added less vegetable oil and more butter, because I felt that the aroma was stronger. z Stir until the yellow batter is smooth.

Add some milk and continue Z-stirring. When the milk is added to the batter, a strange reaction occurs, which feels like a cheese tuotuo, and then the remaining milk is added and whisked until it looks like melted milk candy.

Pour in the separated egg yolks. Keep whisking, your hands are getting a little cramped by now

The mixture will turn into a smooth, pale yellow batter, but if it's not smooth, you haven't whisked it well. If it's not smooth, it must not have been stirred well. Put it aside and set aside

Start whipping the egg whites, which is the key to making the cake pop. The first step is to add lemon juice to the egg whites, which is good for whipping, and there is a little bit of lemon flavor in the cake later. With a whisk on maximum speed, beat until there are bubbles, add half of the sugar.

Pour into the mold. To make it easier to pick up, line the inside with greaseproof paper. Preheat the oven at 150 degrees and bake in a water bath for 60 minutes.