Chinese Food

Cooking Steps

1. 

   Step1:Large collection of food material

2. 

   Step2:Put butter in a small pot to boil

3. 

   Step3:Sift the low gluten flour into the milk in several times, stir well, and pour it into the butter in the state of no agglomeration, mix well, and turn off the fire

4. 

   Step4:Egg white, egg yolk, egg yolk, put a little sugar into the egg liqui

5. 

   Step5:Pour the yolk liquid into the milk paste and stir evenl

6. 

   Step6:Cool for standb

7. 

   Step7:Add a little sugar and lemon juice to the egg whit

8. 

   Step8:The first time there was a rich bubble second times plus a little sugar

9. 

   Step9:The second time is to send bubbles to the corner, third times to add sugar

10. 

    Step10:Third times the egg white has obvious texture and the foam is upright

11. 

    Step11:Mix the egg white into the yolk cream paste in two times. Pay attention to turning it up and down evenly. Don't stir it in circles to reduce defoaming

12. 

    Step12:Pay attention to the above parts of the mixed cake paste. Use 30g of white sugar as a whole and reserve about 10g of white sugar for cream

13. 

    Step13:Evenly spread a layer of butter in the baking bowl, evenly spread a layer of white sugar on the inner wall to help shuflei ris

14. 

    Step14:Scoop the cake batter into the baking bowl and be careful not to be too full to reserve the expansion spac

15. 

    Step15:Put a small amount of hot-water baking bowl in the oven tray and put it into the oven. Bake it up and down for 15 minutes. The oven in my home is relatively small. The upper layer is close to the heat pipe. Just put it in for 5 minutes, there will be a strong cake smell. The color will come out through visual inspection. It is also obvious that in an emergency, tear a piece of tin foil and put it on the cake to avoid being burnt on it

16. 

    Step16:After baking for 15 minutes, I poked a toothpick at the side and found it was a bit wet, and then I baked it for another 5 minutes

17. 

    Step17:Whisk 100g cream in advance, add a few drops of lemon juice and 10g suga

18. 

    Step18:It's hard and can be mounte

19. 

    Step19:Put the beaten cream into a small plastic bag and cut a small corner to serve as a decoration ba

20. 

    Step20:Shuflei's ready to bake - the upper layer is a little hotter, and the skin color is heavier

21. 

    Step21:Decorate the dried fruit you like, eat it quickly, eat it

22. 

    Step22:The upper layer of cream is cool and the lower part of shuflei is soft and soft with warm enjoyment