Cooking Steps

1. 

   Step1:Wash and core the dates. Dice them.

2. 

   Step2:Pour into the blender. Add 165G of milk. Milk can be replaced by water.

3. 

   Step3:Fine beating.

4. 

   Step4:Add two yolks. Please separate the yolk and the egg white in advance.

5. 

   Step5:Sift 20g of low gluten flour through a sieve.

6. 

   Step6:Mix well.

7. 

   Step7:Pour it into the soup pot. Simmer and cook.

8. 

   Step8:Stir from time to time. Cook until the batter is thick. It is not easy to drop when lifting the spoon.

9. 

   Step9:Apply thin oil on the bottom and all around of the mold for easy demoulding. In addition to baking bowl, it can also be replaced by muffin cup and other high temperature resistant molds.

10. 

    Step10:You can sprinkle a little sugar on the inner wall, which is conducive to the expansion and climbing of the cake.

11. 

    Step11:Add 10g of sugar to the 2 egg whites. Pay attention to the mixing bowl filled with egg white without water or oil. The egg white shall be separated and free of yolk liquid.

12. 

    Step12:Use the electric beater to beat until the egg is wet and foamy. That is to say, when lifting the beater, the egg white cream will have a small hook.

13. 

    Step13:Pour the protein cream into the batter twice. After each pouring, mix well by turning and cutting. Be careful not to stir in circles, so as to prevent the paste from getting cramped.

14. 

    Step14:Pour it into the mold. It's about eight minutes full. Reserve expansion space.

15. 

    Step15:Put in the middle layer of the oven which is preheated to 180 ° C in advance. Bake at 180 ° C for about 25 minutes. The temperature difference of each oven is not the same. Pay attention to the baking condition. The oven can be put out if the color is even.

16. 

    Step16:The seductive shuflei is finished.