Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:Prepare 6 eggs, protein isolate yolk, 6 egg whites and 5 egg yolks. Put too much yolk. The flavor of the egg can easily cover the flavor of the cake inside. Do not mix egg yolk for protein separation. The protein container shall be free of water and oil.

3. 

   Step3:Beat and sprinkle the egg yolk. Add oil, milk and honey to continue to beat and sprinkle. Mix evenly. Add low gluten flour. Continue to stir in zigzag shape. Make batter for standby.

4. 

   Step4:Drop a few drops of lemon juice or white vinegar into the egg white. Beat the egg white with the beater. Add a third of sugar powder for the first time when there is a thick bubble.

5. 

   Step5:Beat the egg beater first and then continue stirring at high speed. The foam becomes fine and then add 1/3 sugar powder second times.

6. 

   Step6:The foam becomes very fine. Add the remaining sugar powder third times. Stir until high until the egg whisk is raised. Form a sharp sharp corner. The protein is finished.

7. 

   Step7:Take one third of the protein and put it into the prepared batter. Mix it up and down evenly. Do not rotate it to avoid defoaming.

8. 

   Step8:Pour the batter into the remaining protein. Mix up and down.

9. 

   Step9:Lay the oiled paper on the mould. Pour the batter into the mould. Put it in the middle and lower layers of the oven. Heat up and down for 165 ° 15 minutes. 150 ° 5 minutes. 130 ° 30 minutes. Pay attention to the observation during the process. If the time is not yet up, the surface is going to paste. Just cover the surface with a layer of oil paper.

10. 

    Step10:Take out the oven.

11. 

    Step11:Sprinkle with icing. Or according to your favorite tea powder, cocoa powder and other different tastes.

12. 

    Step12:The super delicious shuflei is ready. The surface taste is sweet and soft. The inside cake is melted and soft. Make sure you eat it while it's hot. It's delicious.