Shuffle cake, the most described is light as a cloud, it's beautiful! But how light it is, you only know by doing it.The newly cooked soufflé is cooked much higher, it moves back and forth a little bit, it's really like a cloud.Anyone who loves baking, this cake is a must try! The cloud-like light shuffle, eaten is smoother and finer than the cake, today's version does not use cheese, it is a raw shuffle, lots of milk, so this cake is also very healthy.Because it's my husband's birthday today, and he doesn't like to eat cream-filled cakes, so I made him this relatively healthy soufflé, to warm his heart with the hot temperature of the soufflé, to make him feel the warmth of love.He ate two in one breath, haha.

WHAT YOU NEED

Ingredients

Four eggs.
500 grams of pure milk
30 grams of butter
35 grams of low-fat flour
25 grams of cornstarch
White sugar 35 grams

How TO MADE Shuffle cake

Steps 1 to 4

1. First use the baking soda you need, apply the melted butter, apply the sugar powder immediately after applying it, and pour out the excess sugar powder.

2. In this way, the shovel is used to grow tall, and the skin is made more fragrant.

3. Butter cooked in milk

4. Mix the low-fat flour and cornstarch evenly, sift into the milk, stir evenly and without particles.

Steps 5 to 8

5. Then cook over low heat, stirring until a thick, smooth paste is formed, remove from the fire, and dry slightly.

6. Add 10 grams of sugar to the egg yolk and stir evenly

7. Pour into the milk dough

8. Stir thoroughly and evenly, refrigerate, refrigerate, refrigerate.

Steps 9 to 12

9. Before making the egg yolk, put the egg yolk in the freezer, freeze it for ten minutes, give it a thin layer of ice, and then take it out.

10. Stir slowly until it bubbles, add 10 grams of sugar, and stir until it bubbles.

11. Stir at high speed to form a delicate protein paste, smoothly pour into the pre-egg maker, add 15 grams of sugar

12. Stir for half a minute at high speed, then stir at low speed until moist foaming, lifting the egg batter with a slightly bent triangle

Steps 13 to 16

13. The protein is very delicate, so it has a better support, and the cake is more beautiful.

14. Take out the egg yolk from the fridge, stir it again, and you'll see that it's very delicate.

15. Take 1/3 of the protein and put it in the egg yolk and stir evenly.

16. Pour the mixture into the remaining protein.

Steps 17 to 20

17. Continue to stir using the stirring method, stirring at about 80-100, do not be afraid to disappear, only a uniformly stirred paste will have support.

18. Look how beautiful this dough is.

19. Pour it into the mold and shake it flat.

20. Preheat the oven at 180 degrees for 5 minutes, lower the oven temperature to 160 degrees, bake for 20 minutes

21. It's time, the cake is long.

22. Baked Shuffle Cake, each one is much taller.

23. It's best to eat while it's hot, but when it's cold, it shrinks.

24. It is especially worth mentioning the bottom of the baked shuffle, because the mold is coated with butter and sugar powder, the surface is lighter in color, but the bottom is baked tar yellow, and the taste is delicious.

Handy cooking tips

　　I used a lot of it, and I made a lot of it, except for the little toasters, and a six-inch prototype, and it was full of it.You can think about cutting it in half.