Soft sticky crisp - soufflé

Ingredients: 5 g low gluten flour 1 egg white 1 egg yolk 60 ml milk 7 g white sugar 5 g butter

Preparation steps:

1. Pour the milk, egg yolks, half sugar and flour into a container and stir

2. Heat the stirred batter on the induction cooker over low heat

3. Heat up and add butter and stir well to turn on and off

4. Then add the remaining half of the sugar to the egg whites

5. Beat with an egg beater

6. Add the beaten egg whites to the egg yolk batter in parts and stir evenly

7. Finally, pour the mixed custard paste into the mold (apply a little oil to the mold in advance)

8. Then bake in a preheated oven at 200 degrees for 20 minutes

9. Take it out and eat it