Cooking Steps

1. 

   Step1:[giant shuflei] divide the egg into egg white and yolk. Add 10g lemon juice and 60g sugar to the egg whit

2. 

   Step2:Use electric beater to blow to small hook state (neutral foaming

3. 

   Step3:Add 2G vanilla extract to the yolk. Beat with electric beater at low speed until whit

4. 

   Step4:Mix 1 / 3 of the egg white with the egg yolk paste. Then pour the egg yolk paste into the egg white paste and mix wel

5. 

   Step5:Pour the mixed cake paste into a high-temperature container (it is recommended that the mold be coated with butter. It is more convenient for shuflei to climb

6. 

   Step6:Put into the oven and bake for 6080 minutes at 160 ℃. Bake until it is fluffy and golden. Insert the toothpick and do not dip in the glue

7. 

   Step7:The shuflei can be eaten directly. It can also be dried and put in a mousse circle. It can be filled with milk cover, sprinkled with cocoa powder, and popped in the instant when it's opened. It's satisfying.

8. 

   Step8:[sea salt cheese cover] put 100g cream cheese and 80ml milk into the blender and beat until melte

9. 

   Step9:Add 50g condensed milk and 2G sea salt to 250ml whipped cream and whisk to obvious lines. Add cheese paste and mix wel

10. 

    Step10:Make a circle for shuflei with mousse circle first, and then squeeze into the smooth and dense milk cover.

11. 

    Step11:Sprinkle a thin layer of chocolate powder or Matcha powder according to your preference.

12. 

    Step12:When we finally mention the mousse circle, when the milk cover pours down like a waterfall, we will surely reap the sound of joy.