Cooking Steps

1. 

   Step1:Separate the egg white and yolk firs

2. 

   Step2:Pour 30g milk into the yolk and mix wel

3. 

   Step3:Sift in 32g flour and mix evenl

4. 

   Step4:Turn it over to a fine yolk paste. (stir it up like a stir fry. Do not use too much force to avoid gluten in the paste

5. 

   Step5:Next, whisk the egg whites. Add the sugar in three times. Whisk until the egg beater is lifted. There is a small hook or a small sharp corner

6. 

   Step6:Take one third of the protein and pour it into the egg yolk paste. Mix wel

7. 

   Step7:Next, pour the yolk batter back into the egg white bowl. Stir until it looks like the picture

8. 

   Step8:Preheat the pan (without touching the pan) with a small fire. The fire power must be small. If it can't be pasted, dig a tablespoon with a spoon and put it in the pan. Fill a teaspoon behind it. The batter in place is elastic. It can be folded like ice cream

9. 

   Step9:Close the lid. Drizzle less water and steam in the pot. It can help to steam quickly. Keep a small fire for three minutes. Watch it for a few minutes. The temperature of my own pot is different. Watch the fire. My pot is more powerful. I heat it for a while and then turn it off. The rest is enough. Open the lid and turn it over

10. 

    Step10:Turn over the cover for one minute. Turn off the fire for one minute

11. 

    Step11:Shuflei needs to eat when it's hot. It will shrink over time. It's not good-looking. But it tastes good. It can be served with yogurt, fruit and cream