Cooking Steps

1. 

   Step1:Low gluten flour Sieving (less dosage. It is recommended to weigh before sieving

2. 

   Step2:Add 2 yolks and milk. Mix well with hand pump (no dry powder by visual inspection. Do not over mix to make the gluten

3. 

   Step3:Protein into a vessel without water or oil. Add 1 / 3 white granulated suga

4. 

   Step4:Beat to fish eye bubble at low speed. Add 1 / 3 suga

5. 

   Step5:Until the bubble is fine. Add 1/3 sugar

6. 

   Step6:Hard foaming with small sharp corners (this recipe has no additives such as baking powder, lemon juice, white vinegar, etc. in order to make the finished product high and thick enough without collapsing into a causeway fire, it must be sent into hard foaming. Small straight triangle. Not a small hook

7. 

   Step7:Take 1 / 4 of the protein into the yolk paste. Stir until the eyes are even (defoaming doesn't matter. Uniformity is the most important

8. 

   Step8:Pour the protein HU back into the egg basi

9. 

   Step9:Cut to mi

10. 

    Step10:Put in the mounting bag. Cut the bag a little larger. At least 1cm (if you don't mind the shape of the finished product, you can ignore this step. Use the spoon directly later

11. 

    Step11:Minimum fire operation in the whole process. Heat the pot with a small amount of butter. Spread it evenly with a brush (be sure to use a flat bottom with a cover that does not stick to the pot. The remaining butter on the brush can be brushed on the spatula, so that shuflei can stick to the spatula when turning over

12. 

    Step12:Extrude a small bowl size circle in the middle of the bottom of the po

13. 

    Step13:Wait for half a minute or so to continue to raise the dough. Squeeze another four or five circles on the original dough (wait for half a minute to make the dough a little stronger. Raise the dough to make the finished product closer to the thick shuflei. If the dough is not raised and turned over, it will easily turn into a flat Causeway fire

14. 

    Step14:Pour half a teaspoon of water into the pot along the edge of the pot. Cover the pot and wait for 3 minutes (do not pour it directly around the dough. Simmer with water vapor

15. 

    Step15:Turn it over after 3 minutes. Pour a half spoon of water into the pot along the edge of the pot. Cover the pot and wait another 3 minutes. Shuflei will finish it (if you want to be closer to the market yellow, you can add some Jishi powder in the first step). To make Matcha, chocolate or other flavors of shuflei, just add all kinds of powder to the batter. You can also add cream, fruit and other decorations after finishing. But the purpose is that shuflei must eat while it is hot.