Cotton cake cup

1. Prepare raw materials

2. Cut the butter into pieces and put them in a stainless steel small pot

3. Heat over low heat until butter bubbles up

4. Quickly pour in low gluten flour, turn off the heat, and stir until there is no dry flour.

5. After leaving the heat, pour in milk

6. Smooth stirring without particles.

7. Add 1 egg yolk and stir well

8. Add the remaining 4 egg yolks in three more times and stir evenly

9. Mixed egg yolk paste

10. Put the egg whites into a clean and dry egg beater, and add granulated sugar

11. Use an electric mixer to make coarse bubbles and add a few drops of lemon juice

12. Continue to beat until slightly dry and foaming

13. Take one-third of the protein and mix it into the egg yolk batter

14. Flip up and down evenly

15. Pour the egg yolk batter back into the egg white bowl

16. Use a scraper to stir up and down evenly

17. Put the mixed egg batter into a paper cup and fill it to the brim.

18. Place the middle and lower layers of the oven on high and low heat at 140 degrees Celsius for 30 minutes

19. Finished products.