1Separate the yolk of two eggs and add a whole egg to the yolk.
2Add 40 g milk to the yolk solution and stir it smooth and without granules.
3Screening of low gluten flour
4Heat the cooking oil over low heat until it has grain. Cool slightly and pour it into the flour.
5Stir until sticky
6Pour the flour paste into the yolk solution and mix well.
7Beat the egg white until the fish eye blisters are present. Add sugar three times and beat until the wet blister is formed.
8Take a third of the protein into the yolk liquid, stir slightly, and then pour all the yolk into the protein, mix well.
9Place half of the cake solution in the bottom of the cake cup, place it in the baking pan, pad it with tin paper, heat it with water bath, preheat the oven 170 degrees, bake for 15 minutes, and solidify on the surface.
10Pudding liquid: milk 100g plus sugar 10g low heat until sugar melts, beating in eggs and stirring
11Fill the pudding mixture three times
12After the cake surface solidifies, add a layer of pudding solution to it and bake it in the oven (add a little more water, the pudding will taste old when baked anhydrous).
13Add the remaining cake liquid and bake thoroughly.
