Prepare materials

Eggs: 4, fine sugar: 75g, corn starch: 6g, butter: 50g, low flour: 80g, cream: 80g.

1, separate the egg white and egg yolk, and ensure that the basin where the egg white is placed is oil-free and water-free.

2. Beat the egg whites with an egg beater 1 gear at low speed.

3. Add 1/3 sugar.

4, 2 gear to fine bubbles.

5. Add 1/3 sugar.

6, 2 files until the egg white becomes delicate, with a small sharp corner of the hook. Add corn starch and the last 1/3 sugar, beat until the small sharp corner can stand, and put it in the refrigerator for refrigeration.

7, butter cut into pieces, microwave oven for 30 seconds to soften, add sugar, and send.

8, add egg yolk, 1 file sent at low speed.

9. Add the sieved flour and stir until there is no granular yolk paste.

10, take out the frozen protein 1/3 Add the egg yolk paste and stir it in the direction of 8. Turn the basin counterclockwise with your left hand every time you stir until you can't see the protein. Add 1/3 to the stirred egg yolk paste, and then stir. Finally, pour the stirred egg yolk paste into the remaining 1/3 protein and stir completely.

1 1, oven 180 degree preheating. Pour into the mold at a height of 20 cm from the mold. It doesn't matter if the surface is uneven, it will be even when baked in the oven.

12, put it in the middle layer of the oven, fire it up and down 180 degrees, and set the total time for 20 minutes. If you don't want the surface to be golden yellow, you can bake for 15 minutes, and then adjust the upper and lower fire to 160 degrees to continue baking for the last 5 minutes.

13. Let it cool after taking out the furnace. Add 5 grams of sugar to the cream until the grain is clear, and fill it into the center of the paper cup with a paper bag.