Shufulei-You Are Foodie

By Tyler
85

Shufulei

Main Ingredients

A: Vanilla essence 1/4 spoon
A: Egg yolk 2 of them
A: Milk 150 grams
A: Flour 25 grams
A: Butter 25 grams

Auxiliary Ingredients

Step 1 . Heating milk.

Step 2 . Mix the butter and flour of Material A into a batter using a manual mixer.

Step 3 . Pour the hot milk into the batter and stir evenly.

Step 4 . Filter the prepared batter water through a sieve into a milk pot.

Step 5 . Heat the milk paste in the milk pot, be careful not to burn it, so stir it slowly. Let the cooked milk batter cool.

Step 6 . While the milk batter is cool, prepare the cake cup and brush a layer of butter on the inner wall of the cup, then spread white sugar on top.

Step 7 . Pour the egg yolk into the cooled milk batter and stir until it becomes a flowable paste.

Step 8 . Add white vinegar and powdered sugar to the egg whites, and use an electric whisk to beat until nine portions are served.

Step 9 . Mix 1/3 of the whipped protein cream evenly into the mixed batter.

Step 10 . Pour back the remaining protein cream and mix it evenly to make a flowable cake batter.

Step 11 . Pour the prepared cake batter into a cup and flatten it. Preheat the oven to 200 degrees, over and under heat, in the middle layer, and bake for 15 minutes.

Step 12 . When the cake was baked for nearly 13 minutes, it was already very swollen.

Step 13 . After baking, take it out and sieve a little powdered sugar on the surface. This cake should be eaten while it's hot, as it will shrink and collapse within just a few minutes of being baked.

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