50g butter, 200g milk, 70g sugar, 4 eggs, 45g low gluten flour, 25g cornstarch, a few drops of white vinegar

Practice

1. Moulds coated with oil and sprinkled with powder in the refrigerator after the refrigerator chilled

2. Butter melted over water

3. Egg yolks, mix well add 1

5. Add 4

6. Sift the powder, mix well with a rubber spatula, into the yolk paste

7. Egg white with a few drops of white vinegar beaten to 9 distribution

8. Add the egg white paste in three parts to the yolk paste, mix well with a rubber spatula quickly

9. Pour the batter into the molds, knocked a few shocked out of the large bubbles on the table

10. Preheat the oven to 160 degrees Celsius for 50 minutes, then 170 degrees Celsius for 20 minutes in a water bath on the penultimate shelf

11. Cool slightly, then unmold and chill in the refrigerator