Shu Fulei, also translated as Shu Li, souffle. It is a cooking method originated from France. This special cooking method, the main materials include egg yolk and different ingredients mixed with beaten protein, which is light and fluffy after baking.

The word Soufflé comes from the past participle of a French verb souffler, which means "inflating" or simply "puffing up".

1. Separate egg whites from egg yolks.

2. Mix flour and cream to make dough.

3. Boil the milk until it is slightly boiled, add the dough, stir it evenly, and add the egg yolk after leaving the fire.

4. Add sugar to the protein until it is soft (warm) and foam. Take 1/3 of the beaten protein, add it to the batter and stir it quickly and evenly. After stirring well, pour all the batter into the remaining protein.

5. Wipe the model with butter, dip it in fine sugar, pour out the excess sugar, then pour in the batter, put your thumb on the edge of the model, and wipe out the groove in a rotating way, so that the middle will stand naturally after baking.

6. Preheat the oven in advance 160 degrees and bake for about 15 minutes.