Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Take a little and spread the butter on the wall of the utensil. The sugar is evenly rolled and flattened on the top

3. 

   Step3:Buttermilk heated. Stir until melte

4. 

   Step4:But the albumen yolk should be separated. Especially, the albumen should be stored in a vessel without water or oil. I suggest that you put it in the refrigerator and add a little Tata powder. Otherwise, it's too hot at home. It's not easy to beat it. Add 6G of sugar to the yolk and mix it evenly

5. 

   Step5:Sift the low gluten flour into the yolk. Mix gently to avoid gluten or dough. Slowly pour the milk and butter liquid that has just cooled into the yolk batter. Keep stirring to make the batter and cool it

6. 

   Step6:Whisk the egg white in three times and add 8g sugar. Beat it into dry foam to make it sharp. It is recommended to refrigerate the egg white or add a little Tata powder. Easy to kil

7. 

   Step7:Take half of the beaten egg white and mix it in the batter. Then mix the batter back to the rest of the egg white

8. 

   Step8:Put it in a vessel. It's almost flat, because it will expand

9. 

   Step9:Heat the oven up and down 180 degrees in the middle. 25 minutes or s

10. 

    Step10:Just came ou

11. 

    Step11:Decorated with cocoa and suga

12. 

    Step12:On a cold winter day, when a cup of fragrant hot chocolate is served with a dessert full of love, today's self-made shuflee knows why Nicholas Tse compares shuflee to the sweetness of love when it's 12 flavors. This dessert is not difficult to make, but you have to be by my side to eat the best shuflee. Because her expansion period is less than 10 minutes, so this dessert is sweet. You have to watch me make it ...