Cooking Steps

1. 

   Step1:Bake eight cups. Coat the walls with softened butter. Pour in white yarn sugar. Rotate the cups. Coat the walls with a thin layer of sugar. (it's to make the cake easy to climb up when it starts

2. 

   Step2:200g milk.60g butter, 10g sugar into a small pot of small heat until melted. Turn off the heat and pour in the sifted flour. Stir quickly. Do not form particles. After cooling, add egg yolk (egg yolk protein should be divided in advance), vanilla essence and stir well.

3. 

   Step3:Add the remaining sugar to the egg whites and beat them to the wet foaming (the key to being a shuflea). It is the egg beater egg whites that can stand up but point down.

4. 

   Step4:Put the egg white into the yolk paste quickly. Stir well. Fill the cup. It's eight points full.

5. 

   Step5:Preheat the oven at 160 degrees for 5 minutes. The oven in my home is 34. The fire power is relatively large. Different ovens need to master their own time and temperature control. I used about 160 degrees and 30 minutes.

6. 

   Step6:You can choose whether the sugar is sweet or light. Vanilla can remove the smell of egg. I think it's more delicious when it's hot. It's especially suitable for babies. It's tender, smooth and sweet. Shuflei cake has such a beautiful appearance only when it's just out of the oven. When it's cool, it will shrink back. But eating it on ice is another feeling. It's also good.