Chinese Food
Super elastic shuflei cake
(142735 views)
Cooking ingredients
Cooking Steps
Step1:Beat the yolk. And 20 grams of sugar well in a bow
Step2:In another oil-free and water-free basin, add 76g sugar to the protein in three times. Beat until it is hard to foam.
Step3:Add 1 / 3 of the protein cream to 1. Mix roughly. Sift in the sifted low flour. Mix carefully
Step4:Pour in the remaining cream. Mix carefully again
Step5:Mix the butter and milk. Heat in the microwave over a low heat to about 70 degrees. Stir well and pour into the batter. Stir carefully until the batter is glossy, and then mix well
Step6:Put in a 6cm diameter paper cup. 7 points full
Step7:Preheat the oven 180 degrees. Put it in the middle layer for about 30 minutes. After the surface is colored, it can turn 165 degrees.
Cooking tips:This recipe uses a lot of eggs. It looks like 6 or 7. It has a large amount of yolk. Therefore, this recipe is the leftover egg white ~ the leftover egg white can be used to make a double skin milk for cooking.
