Cooking Steps

1. 

   Step1:Eggs separate the whites from the yolks. Brush the softened butter on the inner wall of the mould. Put in the white granulated sugar to make the inner wall of the mould stained with the white granulated sugar.

2. 

   Step2:Half the sugar, yolk, cornstarch, low gluten flour are mixed in a bowl. Milk boils hot. Slowly pour the milk into the mixed egg mixture. Be sure to take your time, or the eggs will be boiled.

3. 

   Step3:Pour the mixture back into the pot. Heat it slowly with a small fire. Use the hand eggbeater to stir continuously until it becomes smooth and sticky. During the heating process, it must be stirred continuously. Otherwise, the roasted shuflei will not be smooth.

4. 

   Step4:Add a little lemon juice and the remaining sugar to the egg white and beat until it is wet and foamy.

5. 

   Step5:Mix the beaten protein with the thick yolk paste. Use the mixing method to prevent the protein from defoaming

6. 

   Step6:Preheat the oven to 190 degrees and bake for 20 minutes.

7. 

   Step7:After baking, it will expand. But when it is taken out, it will retract ~ take it out and take photos quickly...

8. 

   Step8:The sugar powder on the sieve shrinks back to the surface of the roasted shuflei, which is crispy, moist, smooth and delicious.

9. 

   Step9:When you eat it, it's back to you. When scooping, you can feel the crispness of the surface. The taste is smooth and deliciou