Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Add 15g white granulated sugar into the milk. Heat it over low heat and water. Mix until the sugar melts. Do not boil it. Beat the yolk a little. Add in the milk. Beat with the beater for a few seconds. Mix well. Add in low gluten flour. Mix until it is free of particles.

3. 

   Step3:Melt the butter in water. Stick it with a silicone brush. Brush the baking bowl thin. Then sprinkle a layer of white sugar around and at the bottom of the baking bowl. This will make the cake climb high. Pour the remaining butter into the batter. Mix well.

4. 

   Step4:Add 20 grams of sugar to the protein in three times. Beat until it's almost dry and foaming. Add 1 / 3 egg white cream into the yolk paste. Mix evenly with the turning method. Pour all the yolk batter into the remaining cream. Mix well. Pour the cake batter into the baking bowl. Fill it up with 8.

5. 

   Step5:Preheat the oven 180 degrees. Bake in the middle of the oven for about 15 minutes.

6. 

   Step6:Come out of the oven. Sprinkle sugar on it. Eat it. Eat while it's hot. Because shuflei's retraction speed is comparable to that of a rocket. It's normal.

7. 

   Step7:It's like cotton. It's tender outside and tender inside. It's easy to melt inside. Adults and children like it very much.