Shufulei
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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