How to make shufulei cake

Shufulei cake

Ingredients: egg yolk 144g, vanilla essence 1g, sugar 36g, low powder 80g

How to make shufulei cake

174G protein, 76g sugar

How to make shufulei cake

Cream 18G, milk 42g

How to make shufulei cake

Shufulei cake

How to make shufulei cake

1. Beat egg yolk, vanilla extract and 36g sugar in a bowl

2. In another oil-free and water-free basin, add 76g sugar into the egg protein three times, beat until nine times, and then distribute. Raise the egg beater to have a small downward bend

3. Add 1 / 3 of the protein cream to 1 medium, mix well, then sift in the sifted low flour, mix well carefully

4. Pour in the remaining protein cream and mix well again

5. Mix the cream and milk, heat it to 70 ℃ in microwave oven, stir well and pour it into 4 medium. Stir carefully until the batter is glossy

6. Pour the batter into the baking tray covered with baking paper and scrape the surface

7. Preheat the oven at 180 degrees, put it in the middle layer, insert a baking tray in the bottom layer to block the primer, and press it at 180 degrees for about 15 minutes until the surface is elastic

8. Take it out, shake the heat, put it on the baking net and cut it into pieces