Cooking Steps

1. 

   Step1:Step 1. Apply a thin layer of butter on the inner wall of the baking bowl. Pour in the sugar and shake it. Make the sugar evenly stick to the mold wall. Pour out the excess sugar. 2.18g butter dissolves into liquid state. Add 18G high gluten flour and mix well to form a paste. 3. Pour the milk into the milk pot. Add 20 grams of sugar. Boil the milk in the milk pan until it boils. 4. Slowly pour the boiled milk into the batter in step 2. Stir while pouring. 5. After all the milk is poured and stirred evenly, sift the mixture back into the milk pot. 6. Heat again with a small fire and keep stirring until it boils and becomes thick. Off fire. Cool for 1015 minutes. 7. Separate the egg yolk from the egg white. Add the yolk to the cooled batter in step 6. 8. Add the remaining 15g sugar into the egg white 23 times. Beat with the beater until it is dry and foamy. 9. Take 1 / 3 of the egg white into the base material in step 7. Mix well and then pour it back into the egg white. Mix well again to make shuflei batter. 10. Pour shuflei batter into the mold prepared at the beginning. Fill it up to 89 minutes. Put it into the preheated oven at 160 ℃ for about 15 minutes until it is fully expanded and the surface is golden. Garnish with powdered sugar and eat the tip, shufley, a fussy French dessert. Souffl é comes from French. It means puff up. It is said that this kind of cooking method is i