Cooking Steps

1. 

   Step1:Take two bowls without water or oil. Separate the egg white and yolk. Only 2 yolks are needed here. What can I do with the res

2. 

   Step2:Egg yolk with sugar

3. 

   Step3:Sift the low powder into the yolk paste in three times and mix evenly.

4. 

   Step4:Put the salt free butter and milk into the milk pot. Heat it over a minimum heat. Stir until it is hot.

5. 

   Step5:Use a big spoon to take a spoonful of steaming milk and put it into the egg yolk paste bowl and stir it quickly. Take another spoonful and mix it well (this step is very important. It's not convenient to pour it in as a whole. It will become pimples). At this time, the egg yolk paste is already liquid. Pour the liquid egg yolk paste into the small milk pot. Continue to heat it with a small heat. Keep stirring. Circle it doesn't matter. Until it's very sticky. It's like custard sauce. There will be some small particles in it, so it needs to be sieved (it takes a long time here, because the viscous substances are harder to sieve than the liquid. Stir in the sieve and slowly infiltrate

6. 

   Step6:The yolk paste will be very delicate after sieving. At this time, cover it with wet cloth and put it in the refrigerator to cool down. It's about time to prepare the protein cream.

7. 

   Step7:Whisk the egg white with white vinegar. In the process of beating, add sugar in three times until it foams dry.

8. 

   Step8:Take out the yolk batter that has been cooled in the refrigerator. (it must be completely cooled before mixing the egg white cream). First take one third of the egg white cream and mix it evenly. Then pour it into the remaining egg white cream and mix. Don't circle.

9. 

   Step9:This state is OK. Do not over mix to cause defoaming.

10. 

    Step10:Add some room temperature butter to the clean wall and mouth of the bowl. Apply it all over except the bottom. Then pour in the sugar C. bowl and turn it 90 degrees until the butter is covered with sugar.

11. 

    Step11:Preheat oven 150 degree

12. 

    Step12:Spoon the batter into the bowl. Fill it up. Shake flat. Shake out small bubbles. Put in the preheated oven for 20 minutes. Put sugar powder on the stove.

13. 

    Step13:Tips yolk paste must be completely cooled before being mixed with egg white cream. Otherwise, shuflei will not rise.