Milk 85g

3 eggs

Low gluten flour 15g

Vegetable oil 12g

Sugar 30g

-Steps-

1. Separate the yolk proteins of two eggs and add a whole egg to the yolk.

2. Take one third of the egg yolk liquid and mix it with 7g sugar.

3. Add 27g milk to the mixed egg yolk and stir until it is smooth and free of particles, which is the pudding liquid.

4. Heat the oil with a small fire until it has lines, immediately turn off the fire and let it cool slightly.

5. Add the hot oil into the flour and stir until it becomes thick.

6. Pour the flour paste into the egg yolk liquid and stir until it becomes thick.

7. Add a few drops of white vinegar to the protein and beat until it is wet and foamed.

8. Mix one third of the egg white with the egg yolk liquid, then pour all the egg yolks into the egg white and stir evenly.

9. Fill a layer of cake liquid in the bottom layer of the mold, preheat the oven at 170 degrees, and bake the upper and lower layers to solidify the surface.

10. Fill in the pudding liquid and continue baking until the pudding is solidified.

1 1. Add the remaining cake liquid and bake.

12.OK

13. A layer of slippery pudding and a layer of soft cake.

-Tips-

You can use this method to make the remaining ingredients of cakes and puddings, which will not be wasted and will become a delicious food.