1. Pour Earl's black tea and milk into the pot and boil it on low heat until it bubbles slightly. Turn off the heat, cover the pot and sieve it for 10 minute, cool it and stir it with corn oil until there is no oil left.

Sift in low-gluten flour and stir until there is no dry powder. Add egg yolk.

Z-hand stirring until uniform.

2. Drop the protein into the lemon juice at high speed and send it to the fish's eye bubbles. Add 1/3 sugar.

Turn to medium speed and send until white. Add 1/3 sugar, and continue to send at medium speed until lines appear. Add 1/3 sugar and corn starch.

Turn to low speed and send to hard foaming.

Third, take 1/3 protein cream and mix it evenly in the egg yolk paste.

Pour it back into the rest of the egg white cream and mix it evenly.

Pour it into a carton mold (8 minutes full), shake it flat, then shake it twice, squeeze a softened butter in the middle and sprinkle some almond slices on both sides for decoration.

4. Put it in the lower layer of the oven preheated in advance, bake at 140 degrees for 65 minutes, shake out hot air after taking out the oven, and let it cool on the side.