Cooking Steps

1. 

   Step1:Beat butter in microwave oven for 30 seconds to make liquid. Then add high gluten flour and stir. Add 20g sugar to milk and bring to a boil. Add batter several times. Stir well. Then sift the mixture back to the milk pot. Light the fire. The mixture will slowly become the batter in the picture.

2. 

   Step2:Separate the egg white and yolk. Add two yolks into the batter. Stir well. Add 15g sugar to the egg white three times. Beat the egg white until stiff. Take one third of the beaten egg white and mix well in the batter. Then pour all the batter into the egg white bowl and mix well. The cake liquid is enough to hold four large muffin cups.

3. 

   Step3:Oven middle. 150 degrees. 15 minutes. The characteristic of shuflei is expansion. But it will start to fall back soon after it is put out.

4. 

   Step4:Hurry up and sprinkle sugar powder for decoration. Shuflei is super soft and tender than chicken cak