Many people like to make their own desserts at home, but when it comes to desserts that are difficult to make, many people will vote for Shu Fulei. As a dessert made by French cooking method, Shufulei is very popular with many people, but the home-made Shufulei is often much worse than the cake shop. So how do you make Shufulei that tastes like a cake shop? Don't worry, this time I will introduce you to a more detailed method of making Shufulei. I've learned. I promise you can make the same Shuffley as a cake shop.

First, prepare the materials you need, two eggs, about 20g of low-gluten flour, about 5g of fine sugar15g, about 30g of milk, about 0g of corn oil10g, about 3g of baking powder and about 80g of whipped cream. After these materials are prepared, the specific production stage can be carried out.

Second, the steps of the practice First, separate the yolk of the egg from the egg white, put the protein into a clean container, pour the milk, yogurt and corn oil into the yolk, and fully stir until uniform. Then pour in baking powder and low-gluten flour, stir well again until there are no dry powder particles, then heat the milk and pour it into the egg yolk, stir well again, and add corn oil in the meantime.

Secondly, put the fine sugar into the egg white several times and beat it until the egg white becomes hard and the surface has obvious texture and bubbles. Then put the beaten egg white into the yolk paste, stir it thoroughly, and finally form a uniform batter and put it into a baking bowl.

And finally, baking. Put the baked bowl in the oven and bake at 180 degrees Celsius for about a quarter of an hour. When the time comes, you can take it out and sift a little powdered sugar, and the production of Shufulei will be completed. The taste of Shufulei made in this way is not much different from that of a cake shop.

Precautions for making Shufulei: During baking, the volume of Shufulei will become larger. At this point, do not stop baking, but let it continue baking for a few minutes to complete the setting. Remember not to open the oven halfway.