1. Stir the whole egg liquid and fine sugar until the sugar melts
2. Add milk and mix well
3. Add the melted butter liquid and stir until no oil spots are visible
4. Sift into all sorts, stir evenly, no powder
5. Sift the custard liquid twice
6. The custard liquid is heated in water and kept stirring until the custard filling can be hung on the manual whisk and does not fall for a long time.
7. When airing to room temperature, pack it in a fresh-keeping bag, knead gently until there are no small lumps, refrigerate for later
Tips:1. It must be stirred when heating, so as not to form big pieces
