Cooking Steps

1. 

   Step1:Egg white separation. Sift the low gluten powder and milk powder, add egg yolk and milk, and stir them into paste.

2. 

   Step2:Whisk the egg white with sugar three times until it is stiff and foamy.

3. 

   Step3:Add one third of the beaten egg white into the yolk paste and stir evenly. Then pour into the remaining egg white and stir evenly.

4. 

   Step4:Heat the pan and melt with a little butter.

5. 

   Step5:Spoon a scoop of cake liquid into the pan and fry over medium low hea

6. 

   Step6:Pan fry until golden, then turn over the side and continue to pan fry over low heat.

7. 

   Step7:Milk cover - soak milk in tea bag for 10 minutes.

8. 

   Step8:Pour the tea into the cream.

9. 

   Step9:Add rum, salt and sugar to the cream and beat to half flow state.

10. 

    Step10:Fold up the shuflei and put it on the shower cover.

11. 

    Step11:Squeeze in the chocolate sauce and garnish with mango cubes.