Cooking Steps

1. 

   Step1:Apply a thin layer of butter on the inner wall of the baking bowl. Pour in the sugar and shake it. Make the sugar stick to the mold wall evenly. Pour out the excess suga

2. 

   Step2:18G butter melts into a liquid state. Add 18G high gluten flour. Mix well to form a paste

3. 

   Step3:Pour the milk into the saucepan. Add 20 grams of sugar. Cut the vanilla pods in half. Scrape the vanilla seeds into the milk. Throw the vanilla pods that hang the seeds into the milk. Boil the milk in the milk pan until it boil

4. 

   Step4:Slowly pour the boiled milk into the batter in step 2. Stir while pourin

5. 

   Step5:After the milk is poured and stirred evenly, sift the mixture back to the milk po

6. 

   Step6:Reheat with a small fire and stir until it boils and becomes thick. Off fire. Cooling for 1015 minute

7. 

   Step7:The yolk of the egg is separated from the white. Add the yolk to the cooled batter in step

8. 

   Step8:Add the remaining 15 grams of sugar to the egg white in 23 times. Beat with the beater until it is dry and foamy

9. 

   Step9:Take 1 / 3 of the egg white and put it into the base material in step 7. Stir evenly, then pour in the remaining 2 / 3 of the egg white. Stir again evenl

10. 

    Step10:Pour the shuflei batter into the mold you prepared at the beginning. It's eight to nine. Put in the preheated oven at 190 ℃ for about 16 minutes. Until it is fully inflated. The surface is golden yellow and can be discharge

11. 

    Step11:Sprinkle sugar powder on the surface to decorate after it is put out of the oven, and eat it immediatel

12. 

    Step12:With all-purpose blueberry sauce. It's all right