Cooking Steps

1. 

   Step1:Melt 18G butter completely in hot water. Then pour out 18G high gluten flou

2. 

   Step2:Mix the two until they are completely unifor

3. 

   Step3:Take a vanilla pod. Cut 1 / 3 of it for use. If there is no vanilla pod, use a small amount of vanilla instead If you want to eat the original shuflei, you can omit this ste

4. 

   Step4:Pour the milk into the pot. Add 20g sugar. Cut 1 / 3 vanilla pods from the middle. Hang the seeds out with a knife and put them into the milk. Put the pods in the milk together. Bring the milk to a boi

5. 

   Step5:Pour the boiled milk into the batter in step 2. Do not pour it in at one time. Pour it slowly. Stir while pouring until it is completely uniform. Then sift the mixed liquid and pour it back into the milk pot. Heat it with a small fire again and stir it continuously until it boils and becomes thick. Off fire. Cool for 1015 minutes.

6. 

   Step6:The yolk of the egg is separated from the white. Add the yolk to the cooled batter in step

7. 

   Step7:Beat the egg white. Add the remaining 15 grams of sugar in 23 times during the beating process. Beat the egg beater to the dry foaming state As shown in the figure, there is an upright sharp corner. It can also be like twelve sharp flavors. Buckle the basin on the top of the head and the protein in it will not fal

8. 

   Step8:Take 1 / 3 beat of the egg white and put it into the batter of the egg yolk before mixing. After mixing, all the eggs will be poured back into the beaten egg white. Then mix again until it is completely even

9. 

   Step9:Pour the shuflei batter into the mold you prepared at the beginning. It's eight to nine. Put it into the oven with the temperature of 190 ℃ preheated. Bake for about 16 minutes until it is fully expanded. The surface is golden yellow. Sprinkle sugar powder on the surface to decorate (do not sprinkle if there is no sugar) and eat it immediatel

10. 

    Step10:It's baked. Don't open the oven during baking

11. 

    Step11:Shufle