Chinese Food
Saucepan version of milk shuflei cake
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This saucepan version of milk shuflei cake is rich in milk. It's simple. It's added with raisins. It's more sweet. You must try it if you like. -
Cooking ingredients
Cooking Steps
Step1:First, dry clean and chop the grapes.
Step2:Add the yolk into the milk and stir well. Then sift in the flour with low gluten and mix it into the yolk paste.
Step3:Add the raisins and mix well.
Step4:Whisk the egg white with sugar for three times until it is hard to foam. That is to say, there are small sharp corners on the beating head.
Step5:The egg white is added into the yolk paste in three times. Mix well by turning.
Step6:In a non stick pan, heat over medium low heat. Put in the mould. Then pour in the cake paste. Then pour in half a bowl of water. Cover.
Step7:Turn over and heat for about 5 minutes until the cake is done.
Step8:Take out the mold and sprinkle some sugar powder.
Step9:Cut and taste.
Step10:Finished product
Step11:Finished product
Cooking tips:Raisins can be replaced with cranberries and blueberries. Or not. There are skills in making delicious dishes.
