Cooking Steps

1. 

   Step1:Before baking shuflei, the baking bowl should be treated with butter and sugar. In this way, shuflei will climb when baking. Spread butter evenly in the baking bowl. Then pour the sugar into the bowl. Rotate the bowl. Let the sugar stick to the inner wall of the baking bowl. Put the sugar as little as possible. After processing one baking bowl, deal with the other. Keep the excess sugar in the yol

2. 

   Step2:Separate the eggs. Beat the protein into a clean container

3. 

   Step3:Pour the extra sugar in the baking bowl into the yol

4. 

   Step4:Whisk the yolk quickly with egg pump. Beat the yolk evenl

5. 

   Step5:Add low gluten flou

6. 

   Step6:Stir well with egg puff. No dry powder particle

7. 

   Step7:Milk boiled over low hea

8. 

   Step8:Add the hot milk to the yolk paste little by little. Stir quickly while adding. Mix the liquid evenly. No particles

9. 

   Step9:After that, the egg yolk paste will be stirred evenly. Heat it up after water separatio

10. 

    Step10:Stir while adding. Turn off the fire when the batter is thic

11. 

    Step11:After leaving the water, the mayonnaise continues to be quickly stirred until the batter is cool and transparent. The batter flows down in a ribbon

12. 

    Step12:Add vanilla extract. Continue to sti

13. 

    Step13:Protein with a few drops of lemon juic

14. 

    Step14:Beat the egg white until it is wet and foamy. The beater has a long tip. Preheat the oven 180 degrees

15. 

    Step15:Take a portion of the beaten protein and add it to the yolk paste. First, turn over the egg and mix well

16. 

    Step16:After that, pour the batter back into the protein cream. Continue to mix it evenly with the egg

17. 

    Step17:Finally, use a scraper to mix the batter evenl

18. 

    Step18:Pour batter into the baking bow

19. 

    Step19:Scrape the surface with the hanging plate. Excess batter can be put into the paper cu

20. 

    Step20:Bake for 15 minutes at 180 degrees in the oven. As the temperature increases, shuflea will climb vertically. After baking, the temperature will drop. The climbing shuflea will slowly fall back

21. 

    Step21:Cool and sift the right amount of sugar powder on the sieve. It's soft and tastes different from Qifeng cake

22. 

    Step22:Finished product drawin