1. Put the butter in a pot and heat it over low heat until it melts
2. Pour in the high-gluten flour and mix well
3. Then slowly add water, a little at a time, then mix well and add again
4. Stir until no particles
5. Stir until smooth
6. Pour milk
7. Add salt, bring to a boil on low heat, stir while boiling, so as not to paste the bottom
8. Finally, boil it into a sticky sauce
9. Chopped onion and bacon
10. Put the butter in the pot, heat it on low heat until it melts
11. Add the bacon and stir fry to create a fragrance
12. Then add the minced onion and fry until soft
13. Stir in the creamy white sauce
14. Pour water
15. Put the corn kernels and cook on low heat for 2 minutes
16. Season with salt, sugar and chicken essence, turn off the heat
17. Put the boiled soup into the roasting bowl
18. Brush the edge of the bowl with egg liquid
19. Take off the four sides of the flying cake, cut into a square shape, or use a round shape directly.
20. Cover the flying pie on the baking bowl
21. Brush the egg liquid on the surface of the pie
22. Put it into the preheated oven, use 210 degrees, bake for 8-10 minutes, then you can peel off the meringue when eating, and then eat the meringue with the soup, or you can use a spoon to poke the meringue directly Cave, scoop soup, eat with meringue
