1. Separate the white and egg yolk and put them in water-free and oil-free containers
2. Stir the egg yolks well in advance
3. Sift the low powder in advance, preferably twice
4. Cut 35 grams of butter into small pieces in a container and bring to a boil on low heat.
5. Pour in the sieved low powder and quickly stir evenly into a hot dough
6. Add 50 grams of milk to the hot dough and mix well
7. Then add the beaten egg yolk and mix well
8. Egg whites in a few drops of lemon juice
9. Add 20 grams of sugar for the first time when the egg whites are thickly foamed, and continue to beat until the egg whites are fine. When the textures gradually appear, add 15 grams of sugar for the second time. , Added in 2 times, dry foaming, that is, when the egg beater is lifted, the egg whites appear slightly drooping and small sharp corners are dry foaming)
10. Take one-third of the meringue and add it to the egg yolk paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the egg whites
11. Add all the remaining meringue to the egg yolk paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the egg whites
12. Pour into the mold and shake out bubbles
13. The oven is preheated, and the water bath method: put the lower layer of the oven into the baking tray, fill it with hot water, put another baking tray into the mold, and then sit in a bath in the baking tray with water, and bake at 145 degrees for 40 minutes, turning Bring to 160 degrees, lower the heat to 150 degrees and bake for 25 minutes
14. Simmer in the oven for 5 to 6 minutes before baking. After baking, it is left on the baking net for 2, 3 minutes, and then turned back, and then it is naturally cooled. The purpose of the baking is to make the cake surface printed Pattern, just pretty)
15. Finished picture
Tips:1. When cooking the butter, you need to use a low fire. When the butter is boiled, immediately pour the flour away from the heat and stir. You can stir the dough in a circular motion without worrying that the dough will become gluten and affect the taste.
2. Remember! When mixing the egg white and egg yolk paste, do not stir in circular motions, but like stir-frying, stir from bottom to top! This will avoid protein defoaming
3. If the live bottom mold is wrapped with tin foil and baked in water, it is recommended to wrap several layers to avoid more or less water vapor entering the mold (such as baking like me, don't worry about these)
