Instant Japanese-style honey Shufulei cake can be easily made at home! I also added some coconut to the cake to eliminate the fishy smell of eggs, which was especially fragrant when baking. This time I used a high-value enamel cast iron pan for baking. Everyone knows that Shufulei tastes best when it is hot. Relying on the thermal insulation performance of the cast iron pot, she eats hot food in winter without heating.

? Materials?

3 eggs, 40g milk, 50g low flour, 6g coconut, honey 15g, and fine sugar 15g.

? Marijuana?

22cm enamel cast iron grain returning pot (coated with 3g butter before baking).

? Practice?

1. Soften the butter first and apply it to the bottom of the pot and around half a height.

2. Add honey and egg yolk to the milk and stir, then add coconut and stir. Finally, sift in the low flour and stir into a fine egg yolk paste.

3. Beat the egg white until the fish eye bubbles, and add fine sugar at one time until it is neutral.

4. Add 1/3 egg white cream into the egg yolk paste, stir it evenly, and then mix it all.

5. Pour into the enamel cast iron pan and shake until the surface of the egg paste is smooth.

6. Oven 180 degree fire and 170 degree fire, in the middle and lower levels.

7. Take it out after about 10 minutes, and quickly draw a pattern with a blade. The purpose of this step is to make the cracks in the cake more regular and can be omitted.

8. Continue baking in the oven for 15 minutes, which means baking for 25 minutes.

9. Take it out while it's hot. Because it is baked at high temperature, the cake is very explosive. It's normal to shrink after a while. The taste is crispy outside and fluffy and soft inside. When I eat, I cut the cake directly with a scraper, so that I won't scratch the enamel.