Egg Yolk Mixture:
Egg yolks: 6 pieces
Milk: 75 grams
Corn starch
10 grams Plain / low-gluten flour 100 grams Meringue mixture: Egg whites 6 pieces White sugar 40 grams (lightly sweet)Lemon juice, a few drops
Cornstarch, 10 grams Milk and corn oil, mixed together State after mixing: no oil slick, slightly thick Add 6 egg yolks Flour, baking powder, and cornstarch mixed evenly until no dry powder or large particles; any mixing technique is acceptable State after mixing: slightly sticky with a stacking feel. Since flour absorption varies, if too dry, add milk gradually Add lemon juice and sugar to the egg whites; sugar can be added all at once or in two portions When lines appear during whipping, add cornstarchBeat until stiff peaks form.
Take 1/3 of the meringue and fold it into the egg yolk batter until well combined. Pour the mixture back into the bowl of meringue and fold gently until just incorporated. Pour into the mold, pipe a small amount of butter in the center, or after a few minutes of baking, score a line with a knife. Place into the preheated oven. Bake at 150°C (top and bottom heat) for 60 minutes. To ensure minimal or no cracking, first use a low temperature, then increase to a high temperature.
