Preheat the oven to 250 degrees Celsius. Put the white chocolate and butter in a heat-resistant bowl, heat it in a pot of boiling water, and take it out after melting. Mix sugar and vanilla sugar with eggs and pour into chocolate butter mixture. I made it once before, and it tasted like a cake. The reason why it feels fluffy is because the protein is made, allowing air to enter the egg white to expand its volume. This is an automatic quick dessert, so you can try it. Remember to pour maple syrup or honey on the muffin, which is different from ordinary muffins. It is very elastic when pressed down. Cut off, the egg milk smells fragrant, and the bite is full of air, dense and soft, and you will love it. Highly recommended
To tell the truth, there is a sense of air, that is, it is very light and thin, and the entrance can melt quickly in the mouth. The smell of cake permeates my mouth, but I don't like to eat anything too greasy. For this kind of food, I feel a little full after eating two bites. Add the fine sugar to the egg white three times and send it to the clear and shiny protein cream. When the eggbeater is lifted, it has a small hook, and the state is close to that of the rigid foaming oven, and it is preheated to 180 degrees. Add15g butter to a shuffleboard bowl with a depth of15cm. Butter should soften, but don't melt. Apply butter clockwise from bottom to top with a brush. Refrigeration is butter solidifying air, Shuffley. It tastes fluffy and delicate, sweet but not greasy, quite good. Compared with ordinary refreshments and cakes, it has a small and fresh feeling. In addition, it is better to eat with some fruit or a cup of coffee!