80g low gluten flour, 80g fine granulated sugar, 6 eggs, 1g salt, a few drops of lemon juice, 60g butter, 80ml milk.
1. Put the butter softened at room temperature into a porcelain bowl that can be heated at high temperature.
2. Turn off the gas boiler immediately after it is boiled in a low fire; Sift in the low gluten flour and mix well.
4. Add a whole egg and mix well; Then gradually add 5 yolks separated from egg white, and mix well.
5. Add milk in batches and mix well.
6. Add a few drops of lemon juice and 1g of salt to the five egg whites, and use the electric egg beater to send them to the coarse foam state. Add white sugar to send them to the neutral foam, and lift the egg beater to have a small hook.
7. Add 1/3 of the beaten egg white into the egg yolk paste, cut and mix evenly; Pour the mixed batter into the remaining egg white paste, and mix well.
9. Pour the batter into the 8-inch mold, lift the mold and shake it several times; Wrap the outer layer of the mold with tin foil, and put it into the baking tray with cold water.
11. Preheat the oven in advance, 150 ℃, heat up and down, and bake the middle and lower layers for 80 minutes.