Cooking Steps

1. 

   Step1:First, pour 100g rice into 500ml milk, then 80g white suga

2. 

   Step2:Boil the mixture over low heat for 30 minutes. Bring to a consistency. Let it cool

3. 

   Step3:In the time waiting for boiling, process the shuflei bowl - evenly spread the butter melted to room temperature into the bowl. Spread more on the head of the bowl. Pour the flour into the shuflei bowl. Pass it over, and then dip the wall of the bowl with flour. Finally put the bowl into the refrigerator and refrigerate for 10 minutes.

4. 

   Step4:Separate the egg white and yolk of four eggs. Beat the egg white into albumen cream.

5. 

   Step5:Evenly pour the mixture of rice and milk into the protein cream in several times. Stir well. If you have a blender, you can put the mixture of rice, milk and protein cream into the blender. Stir it more evenly.

6. 

   Step6:Finally, take out the refrigerated shuflei bowl. Pour the mixture into the bowl. Use the spoon to smooth the surface.

7. 

   Step7:Put it in the oven. 185 ℃ - 200 ℃. Bake for 20 minutes.

8. 

   Step8:When shuflei is out of the oven, poke a hole in the middle. Pour in cream or jam. You can enjoy it