Who can resist the sponge-like temptation of the Shuffleboard, I did not realize that the practice is so simple! Soft and delicious Soufflé cake, melt in the mouth delicious not retraction, such as sponge-like soft! I did not expect the Shuffleboard has not yet done, was attracted to this soft and tender Netflix Shuffleboard cake, thought I must do it once, such a delicious cake, only 2 eggs, easy to make, the entrance is melting, soft feeling like stepping on the clouds, I've never eaten such a soft cake, the heart is melting.?

Shufflepuff cake is a pastry with milk cooler as the main ingredient and corn starch, milk and egg white as the secondary ingredients. This is the traditional way, after the improvement of the net red Shuffle Cake, no cheese, only use eggs, milk and low gluten flour, more simple, save materials, ordinary people can learn . Who can resist the temptation of Shouflei as a sponge, I did not expect the practice is so simple, and I look at it together!

Soft and tender Soufflé Cake

Ingredients:

Eggs?2

Sugar?10g

Low gluten flour?100g

Corn oil?5g

Milk?50ml

Powdered sugar? A little (decoration)

Honey? A little (decoration)

Tools? Shanghao whisk

Making steps:

1, take two large clean bowls, dry them with paper towels, beat 2 eggs, separate the egg whites and egg yolks, and pack the egg whites in one large bowl and the egg whites in a large bowl.

Add 2 tablespoons of sugar to the egg yolks and mix well.

2, take another small bowl, wipe clean, pour 1 box of yogurt, add the right amount of corn oil, stir until blended. Then pour into the egg yolks and whisk well.

3, add a few drops of lemon juice to the egg whites, add 1 tablespoon of sugar, use the upper ho ~ whisk on low speed gear began to gently whisk, whipped to the emergence of rich foam and then add 1 tablespoon of sugar, whipped with 3-4 gears, add sugar in 3 times, whipped until lifting the whisk appeared to be a sharp hook, the egg white will not fall off, it is good to whipped.

4. Spoon the egg whites into the egg yolk batter and toss up and down to coat evenly, adding in three additions. After the second addition of egg whites and tossing to coat evenly, pour the egg yolk batter directly into the bowl of egg whites, tossing to coat evenly all the way through.

5, baking bowl paved with greaseproof paper to facilitate cleaning, can not be paved, greaseproof paper brushed with a layer of corn oil, the egg paste directly into the baking bowl, and finally hard to shake flat.

6, preheat the oven for 5 minutes, put the baking bowl, bake at 180 degrees for 10 minutes, quickly remove, use a sharp fruit knife to quickly cut the shape of the cross, and then put the oven, bake at 180 degrees for another 10 minutes.

7, out of the oven sprinkled with powdered sugar, eat, if you feel not too sweet, drizzle a small amount of honey, I did today is already sweet enough, sprinkled with powdered sugar and then add honey on the sweet

Tips:

1, the container must be wiped clean, there can not be a drop of water, or whipped eggs are particularly easy to collapse, affecting the finished product. I use the Shanghao ~ whisk, very textured, since I got it, I threw away the dozens of dollars I bought before the whisk, this whisk has 5 gears, easy to regulate, beat very evenly, even if the highest gear protein will not splash out, the sound is not too loud, hit out of the egg white is particularly delicate, very like.

2, cut open the small mouth, be careful not to be too fast, the mouth of the row is not uniform, affect the effect of the finished product.

3, the photo must be taken while hot, or cooling will soon retract, the texture is super soft and tender, simply softer than cotton candy ah.