Cooking Steps

1. 

   Step1:Add low gluten flour to 100 ml milk. Stir until there is no pimple.

2. 

   Step2:Pour the rest of the milk into a small pot. Heat over low heat. Add 15 grams of sugar. Stir until melted.

3. 

   Step3:Thicken the milk. Pour the milk paste with flour into the pot. Stir constantly while pouring. During this period, be sure to heat it with the smallest fire. Don't let the milk boil. Stir until the milk becomes a little thick paste. Stop using if there is a grain. Let it cool.

4. 

   Step4:Now prepare the baking bowl. Spread the butter evenly on the bottom and all around of the mold. Then spread a layer of white sugar for standby. This is to make the cake stick to the mold. It can be better fluffy. (I don't have a special mold for baking shuflei. I just use a few baking cups and bowls, plus a small cake mold.

5. 

   Step5:At this time, the temperature of the milk paste has also dropped. Add the yolk and mix well.

6. 

   Step6:Turn on the small fire and keep stirring until the egg in the pot becomes thick and smooth. So far, the legendary casda sauce is ready. (be patient when mixing. The last few minutes are really the same. Generally, when you are impatient, the mush will soon take shape.)

7. 

   Step7:Put the remaining 20 grams of white sugar into the egg white in three times, and use the electric beater to beat until it is hard to foam. That is to say, the egg white will not flow down if you turn the bowl upside down.

8. 

   Step8:Mix the egg whites in two or three parts. When mixing, the technique should be turned from the bottom to the top like cooking. Do not draw circles to prevent protein from defoaming.

9. 

   Step9:Pour the batter into the mold. Pour it to the full and knock out bubbles. (please automatically ignore the cake mold on the right side of the above picture. There are redundant baking cups or bowls at home...)

10. 

    Step10:Put the batter in the preheated oven. Bake at 180 ℃ for 1520 minutes.

11. 

    Step11:It's time to see shuflees sprout. It's time to bake. (a sense of achievement

12. 

    Step12:When it's out of the oven, sift the sugar powder and you can eat it.

13. 

    Step13:The roasted shuflei must eat while it's hot every second. Otherwise, it will leak quickly.. You can see from the picture. After I took pictures of all kinds of shapes, shuflei was already short. Usually two to three hours late