Cheese slices 1, milk 75g, eggs 1, low-gluten flour 15g, cream 15g, sugar 20g, protein 1, a little cream and a little flour.

step

1 Put a thin layer of salt-free cream in the cup and sprinkle some flour to create a rough contact surface in the cup for Shufulei to climb up.

2 Heat the cream in the pan with low fire, add low-gluten flour, and fry until the flour is gone. Add milk, continue to stir well until the batter thickens, and then remove from the heat.

After removing the fire source, add the prepared egg yolk liquid into the batter several times, and stir the egg liquid quickly while adding it, because the batter has temperature. If the egg liquid cannot be stirred immediately, the egg liquid will easily turn into egg flowers when it meets the temperature.

Then add a piece of cheese. Cheese slices can be torn into small pieces by hand in advance and stirred while the batter is still warm.

5 Beat the egg whites with a hand-held whisk until they are wet and frothy. Sugar is added twice: the first time: when the eggs are foamed, 1/3 sugar is added first. The second time: when making fine foam, add the remaining 2/3 to continue foaming and thinning, and the end of the mixer will sag when picked up.

6. Add 1/3 protein cream into the batter and stir well. Add the remaining 2/3 to the quick and slight stirring (don't stir for too long to avoid defoaming).

Then pour the batter into the baking cup.

8 Preheat the oven to 200 degrees and bake for 15- 17 minutes.