Cooking Steps

1. 

   Step1:Butter melts in wate

2. 

   Step2:Milk boiling with 15g suga

3. 

   Step3:Milk into melted butter. Sift in low powder. Stir wel

4. 

   Step4:Continue to heat the butter and milk mixture over the fire. Keep stirring until it is viscous. Let it cool for standby

5. 

   Step5:Separate the egg white, take the yolk and beat slightl

6. 

   Step6:Pour the batter into the yolk liquid. Mix wel

7. 

   Step7:Use an oil-free and water-free container to add sugar for three times to beat the protein until it is wet and foamy, that is, lift the egg beater to form a small hook to beat it

8. 

   Step8:Take one third of the beaten protein and put it into the yolk paste and mix it up and down evenl

9. 

   Step9:Pour the batter into the egg white. Mix it up and down quickly and evenl

10. 

    Step10:Butter and sugar on the four walls of the moul

11. 

    Step11:Pour the mixed cake paste into the mold. Smooth i

12. 

    Step12:Preheat the oven at 180 ℃ for five minutes. Put the cake paste in the oven at 180 ℃ for 20 minutes

13. 

    Step13:You can already see that shufley is expanding

14. 

    Step14:Take the roasted shuflee out of the oven and sprinkle it with sugar powder. Shuflee will collapse soon after it is taken out. Look. It has already started to collapse in the photo

15. 

    Step15:Shufley will collapse soon. Be sure to enjoy it while it's hot before it completely collapses. It's a wonderful taste

16. 

    Step16:Eat before it's completely collapse