Cooking Steps

1. 

   Step1:Butter (brush bowl) melt in water. Then brush evenly to the bottom and wall of the bowl. Be sure to brush evenly. Don't brush too much.

2. 

   Step2:Sprinkle the sugar evenly on the wall of the bowl. Sprinkle a little on the bottom of the bowl. This step is very fine and important. Too much sugar on the bottom of the bowl will be too sweet. When the sugar on the wall of the bowl is too little, it will stick to the wall and tilt.

3. 

   Step3:Separate the protein from the yolk. Refrigerate the protein.

4. 

   Step4:Mix the milk, butter and sugar together and melt them in water. Stir well.

5. 

   Step5:Add vanilla extract and continue to stir. Note that this process has been heated in water. (vanilla pods are better

6. 

   Step6:Add the low gluten flour and continue to mix evenly. Note that this process is still carried out in the process of water separation and heating.

7. 

   Step7:Mix the paste with low gluten flour until it is thick. If you feel that the bottom begins to form in this process, leave the water surface to mix evenly and smoothly, and then continue to mix with water.

8. 

   Step8:Add egg yolk and continue to heat and stir in water until it becomes a thick paste. Be careful not to agglomerate. Put the paste aside and cool it to the hand temperature. Be careful to stir occasionally to avoid peeling of the surface layer.

9. 

   Step9:Take out the frozen protein, add the lemon juice, and beat.

10. 

    Step10:The protein must be fully eliminated. Whether shuflei is soft or not depends on how much air is kept in it.

11. 

    Step11:Pour the batter that is cold to below the hand temperature into the batter. Then it can be seen that the batter is a little thicker than before. Stir well with knife method. Try not to make the protein defoaming.

12. 

    Step12:Pour the batter into the bowl which has been brushed with fine sugar in advance, and level it with the edge of the bowl. Preheat the oven for 160 degrees. Bake for 15 to 20 minutes. See has sent out a certain height from the edge of the bowl. The surface began to change color and it was finished.

13. 

    Step13:Warm reminder - call this dessert a flash in the pan because she started to fall down two minutes after she came out of the oven. So make the plate when baking. Otherwise, it's too late to take photos. And you need to eat while it's hot to keep her beautiful image in your mind.