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

? Materials?

3 eggs, 4 grams of milk, 5 grams of low flour, 6 grams of coconut milk, 15 grams of honey and 15 grams of fine sugar

? Pot?

22cm enamel cast iron pan for grain returning device (coated with 3g butter before baking)

? Practice?

1. Soften the butter first, and smear the bottom of the pot and around it for about half the height

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

3. Beat the egg whites until the fish eyes are foamed, and add fine sugar at one time to beat them until they are neutral

4. Add 1/3 protein cream to the egg yolk paste and stir. Shake until the surface of the egg paste is smooth

6. Put it in the oven at 18 degrees and 17 degrees, and put it in the middle and lower floors

7. Take it out after about 1 minutes, and quickly draw patterns with a blade. The purpose of this step is to make the cracks of the cake more regular, which can be omitted

8. Continue to put it in the oven for 15 minutes, that is, it takes 25 minutes to bake.