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1
Return the eggs to room temperature, then combine the butter and milk and dissolve in the microwave or a hot water bath.
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2
Coat the mold in butter, sprinkle with flour, and let chill in the fridge.
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3
Start heating the oven up to 170C.
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4
Crack the eggs into a bowl and whisk, then add in the sugar and start stirring immediately.
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5
Stir while placing in a hot water bath and warm up to body temperature.
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6
Remove from the hot water bath, and whip with a hand mixer at high speed (for about 3 minutes).
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7
Whip until it turns white and thickens, then reduce to a medium speed and continue whipping (for about 3 minutes).
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8
Scoop up some batter and draw a curl with it as it falls, and it is ready if it slowly disappears.
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9
Reduce to a low speed and adjust the consistency while slowly stirring.
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10
Add in the sifted cake flour, and stir by scooping up from the bottom using a rubber spatula while rotating the bowl.
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11
Stir well.
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12
Add in one scoop of the dissolved warm butter to the batter and mix well, disperse into Step 5, and mix quickly so that there are no inconsistencies.
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13
Scoop it up from the bottom.
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14
Pour into the prepared mold drop to remove the air, and bake in an oven preheated to 170C for 30~35 minutes.
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15
Stick it with a toothpick, and it's done if it comes out clean.
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16
Drop it to remove the air, flip it upside down on a cake rack, and let cool.
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17
Place into a plastic bag after it has cooled to prevent it from drying out.
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18
Please place the butter into the hot water bath that you used for the eggs in order to keep it warm.
