3 egg yolks 1/2 tsp vanilla extract 1/4 tsp salt 60 g sugar, stir until the sugar is completely dissolved 40 g milk, mix well 100 g cake flour 1/2 tsp baking powder sift the flour and baking powder Mix together until there is no powder. 40 g of rice bran oil. Mix well . Set aside. 3 egg whites. Use medium speed until there are air bubbles. 1/4 tsp cream of tartar or 1/4 tsp lemon juice, use medium speed to continue beating for more fine bubbles 60 g sugar, divide the sugar into 3 times, beat with high speed. next until the meringue where this soft shoot Set aside the portion of the egg yolk. Let's mix it together lightly. Pour the mixture into a 7x7 inch mold. Use a pointed wand to drag back and forth to remove any large air bubbles. Knock the mold lightly. Bake at 160 c for about 30-35 minutes. Immediately remove the pastry from the mold. Set aside to cool on a wire rack. 150g salted butter, use low speed to beat butter until soft and fluffy. 40g sugar, use medium speed until light and fluffy. Refrigerate 1 hour before cutting into pieces. Thank you for watching and following.
