Cooking Steps

1. 

   Step1:2 baking bowls 8 cm in diameter. 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 milk pot. Add 20 grams of sugar. Bring the milk to the boil

4. 

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

5. 

   Step5:After all the milk is poured and stirred evenly, sift the mixture back into the milk pot and heat it with a small fire again and stir continuously until it boils and becomes thick. Off fire. Cooling for 1015 minute

6. 

   Step6:The yolk of an egg is separated from the white. Add the yolk to the cooled batter

7. 

   Step7:Add a few drops of vanilla and mix wel

8. 

   Step8:Add the remaining 15 grams of sugar to the egg white in 23 times and beat with the beater to the dry foaming stat

9. 

   Step9:Take 1 / 3 of the egg white into the yolk paste. Mix wel

10. 

    Step10:And then pour it all back into the egg whit

11. 

    Step11:And mix it again evenly (the same as the final mixing process of Qifeng cake) to make shuflei batte

12. 

    Step12:Pour the shuflei batter into the prepared mold, eight or nine minutes ful

13. 

    Step13:Preheat the oven for 18 minutes. Add shuflei batter to 190

14. 

    Step14:Heat up and down. Middle layer. Bake for about 16 minutes until it is fully swollen. The surface is golden yellow. Sprinkle sugar powder on the surface to decorate after coming out of the oven, and eat immediatel

15. 

    Step15:Finished products. Please enjo