Preparation materials: 6g corn starch, 10g cake flour, 100ml pure milk, 40g butter, 20g fine sugar, 1 egg yolk liquid

1. Put pure milk and sugar into the pot Heat over medium-low heat, bring to a boil and then turn off the heat.

2. Put the egg yolks into a container, and pour in the cornstarch and cake flour together.

3. Pour 1/2 of the cooked milk into the cornstarch and egg yolk liquid and mix well.

4. Pour step 3 into the milk pot, stir evenly, and heat over low heat.

5. Step 4: Heat and stir until it becomes a paste, then turn off the heat and cool until used.

6. Cut the butter into small pieces and soften it for later use.

7. Pour the butter into step 5 and beat until feathery. The cream is ready.