2. Use an egg beater to foam the egg white, add a spoonful of sugar, and continue to beat.

3. When the egg white is a little thick, add a spoonful of sugar until the egg white is creamy.

4. Add two spoonfuls of sugar, three spoonfuls of flour, six spoonfuls of pure milk and a little salt to the egg yolk and mix well.

5. Add half of the creamy egg white and mix well up and down. Stir well, then pour in the other half, and continue to stir well.

6. After playing for about 10 minutes, try to stir up your beaten egg whites with an egg beater. If the egg whites can stand up, it means that your cream has been beaten.