Cooking Steps

1. 

   Step1:Get all the ingredients ready. Sift with high powde

2. 

   Step2:The mould is filled with butte

3. 

   Step3:Pour in the sugar and shake. Make the sugar stick in the mold evenly. Pour out the extra sugar

4. 

   Step4:Butter melts in wate

5. 

   Step5:Pour into high powder while ho

6. 

   Step6:Mix well to form a past

7. 

   Step7:Pour the milk into the pot. Add 40g suga

8. 

   Step8:Add 34 more drops of vanill

9. 

   Step9:Boil the milk over medium hea

10. 

    Step10:Pour half the hot milk into the batte

11. 

    Step11:Stir well to form a thick past

12. 

    Step12:Pour in the rest of the mil

13. 

    Step13:Stir evenly into wate

14. 

    Step14:Pour milk into the po

15. 

    Step15:Turn on the small fire and stir slowl

16. 

    Step16:Stir into a smooth dough. Turn off the heat and cool for 1015 minute

17. 

    Step17:Separate the egg white from the yolk. When the dough is not hot, put it into the broken egg yolk and stir it slowl

18. 

    Step18:It started as a rough past

19. 

    Step19:Fine lubrication late

20. 

    Step20:Now we're going to kill the protein. Beat the egg whites in the first gear of the electric egg beater until they are in the shape of thick bubbles. Add 1 / 3 of the fine suga

21. 

    Step21:Continue to shift 1 until it's bubbly. Add 1 / 3 of sugar

22. 

    Step22:It's still in the first gear. Add the rest of the sugar when the protein lines up

23. 

    Step23:It's OK to hit dry foaming (the protein has an upright and short sharp corner

24. 

    Step24:Spoon 1 / 3 of the egg white into the yolk. Mix well (do not circle in the same direction to avoid defoaming

25. 

    Step25:Spoon 1 / 3 protein into the yolk. Mix wel

26. 

    Step26:Add all the protein to the yolk. Mix wel

27. 

    Step27:Pour batter into mold 8 points ful

28. 

    Step28:Put it in the middle layer of the preheated oven. Bake at 190 ℃ for 16 minutes. When it's out of the oven, you can sprinkle sugar powder on the top. I'm afraid it's sweet, so I didn't sprinkle it. Don't open the oven to watch in the middle of baking to avoid shuflei collapsing.

29. 

    Step29:Shuflei should eat this delicious dessert while it's hot. It's only a few minutes after it's out of the oven. As time goes by, the beauty once collapsed rapidly as the heat dissipated. The unique light taste no longer exists. Maybe it's just because it's short. Its beauty is precious.