9 eggs
90g butter, melted over hot water until liquid, then kept warm in a container
80g fine granulated sugar
90g room-temperature egg mixture, stirred until sugar dissolves
26g milk, stirred until well combined
Vanilla bean seeds, added to the mixture as desired
100g low-gluten flour, sifted
4g baking powder, sifted and mixed in without over-stirring
Melted butter at hand temperature, added gradually in 3-4 batches and stirred until smooth
Sift the batter, transfer to a piping bag, and refrigerate for about 1 hour or overnight for better rising and finer texture
Brush melted butter onto the mold, dust with low-gluten flour, invert to remove excess flour
Weigh and pipe 40g of batter into the mold
