I was invited by a brand to make this dessert, and I was so satisfied with the finished product that I decided to take it to the contest.

WHAT YOU NEED

Ingredients

Low flour (cake flour) 20 g
20 grams of butter
10 grams of butter
Two eggs.
1005 grams of milk
White sugar 35 grams
Drops of white vinegar
A little salt.
Sugar powder (final product) in moderation

How TO MADE The dreamy Shuffle

Steps 1 to 4

1. Preparation of materials

2. The inner wall of the baking bowl is evenly brushed with wool brush over a layer of softened butter, then rolled with a circle of white sugar.

3. Milk and 15 grams of white sugar mixed hydrophobically heated to melt

4. Adding butter to melt

Steps 5 to 8

5. Add the cake flour, stir until the dough is thick and sticky.

6. Wait for the dough to cool and add the egg yolk.

7. The degree of protein binding between neutral and dry foaming

8. Mix the egg yolk protein solution and pour eighty-nine percent into the baking bowl.

Steps 9 to 12

9. Preheat the oven to 170 degrees for about 15 minutes.

10. Straight out of the oven, sugar powder is best eaten hot.

Handy cooking tips

　　Roasted shuffle must be tasted for a few seconds, otherwise it will quickly run out of gas and generally collapse completely after 20 to 30 minutes.