Cooking Steps

1. 

   Step1:First make casserole - beat two yolks and sugar evenly with an egg beater. Add starch and mix well. Heat the milk in the pot. Turn off the heat when there are small bubbles on the edge. First put a little bit in the egg yolk paste. Stir while stirring. At the beginning, add a little bit. Otherwise, it will become egg soup. Finally, pour them into the pot and heat them over medium heat. Stir while heating until they are thick. Pour when they are almost thick and smooth Come out for backu

2. 

   Step2:To make a small shell cake, separate the yolk and egg white. I use a large egg, so there are many egg white. This is also the key to the taste of shuflei. Put the egg white in a water-free and oil-free basin for standby. Add lemon juice, flour, butter and milk into the egg yolk and mix them evenly. Add one third of white sugar into the egg white first. The electric eggbeater can beat them at high speed. Add one third of white sugar when there are big bubbles. There are small bubbles Add the rest of the sugar when it's ready. Whisk until it's shar

3. 

   Step3:Remove half of the egg white and put it into the yolk paste. Mix well. Then put the yolk paste into the remaining protein. Mix well

4. 

   Step4:Preheat the electric cake with a spoon of egg yolk paste. It's the kind of large and small film for soup. It's better to stack the egg yolk paste a little higher. It can be baked on one side until it's easy to turn over and one side is good. After turning over, continue. When it's easy to turn over, it can be filled out. Never cover both sides of the lid and burn at the same time. When you lift it, you will find that Xiaobei immediately shrinks. The newly baked shell is especially tender. It tastes the same as shuflei. No matter how much you eat at one g

5. 

   Step5:We have all the materials. Then Xiao Bei's single side is coated with kashda, then with meat floss. Turn it over and then with kashda and meat floss. All the same procedures. It's finished