A yellow milk pie

1

Raw material: 500 g sugar, 200 g eggs, 3 faces, 50 g cheese, 50 g oil, 100 g

2

Take a basin and pour it into the milk and sugar (with a small glass)。

3

Take another basin, pour the rest of the milk and eggs and mix them evenly。

4

Add flour and gish flour to flat, non-particle-free paste。

5

Add oil, pasta and milk to the pot。

6

(b) Uninterrupted mixing during heating until semi-condensation。

Super Verbose: 1. The semi-solid custard filling is more suitable for making cake rolls. If making mooncakes, you need to stir-fry it until it forms a lump. You can decide on this consistency according to your own needs. 2. It is suggested to add the oil first in step 4, then slowly add the milk, stir slightly, and then add the batter; this makes it less likely to burn. 3. Use low heat; the fire cannot be high, otherwise it will easily burn. 4. The custard filling made by this method can be stored in the refrigerator for 1-2 months.