Chinese Food
Net red shuflei (oven version)
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If you eat it, you will feel comfortable. It's light, tender and delicious. It's a kind of French dessert. It's also called custard. It's really the feeling of duangduang ~. It's very beautiful when it's fresh. It will collapse slowly. It's flat. So it's just a moment. Take photos and eat it quickly.
Cooking ingredients
Cooking Steps
Step1:Mix half the milk with low flou
Step2:Pour 15g of sugar powder into the other half and cook over low hea
Step3:Pour in the low powder liquid and stir until it is slightly viscous. Turn off the fire if there is grain
Step4:Butter the baking bowl. Sift in the sugar powder for later use
Step5:Separate the yolk from the egg white. Pour the yolk into the milk paste and cook until it is smooth and sticky. Turn off the fire and cool it. Cover with the plastic wrap and refrigerate it
Step6:Pour the egg white into the chef's barrel and add a few drops of lemon juice. Add the sugar powder in three times until the tip is glossy
Step7:Put it in the middle of the oven for 160 ° 20 minute
Step8:Delicious while ho
Step9:Very tender and smoot
Cooking tips:The temperature of the oven is for reference only. As long as the surface starts to color, it's basically cooked. It's very happy to see the little things expand slowly. Before the egg white is sent, you need to add a few drops of lemon juice or white vinegar. In the process of sending, you must be careful not to send too much or not evenly. This kind of cake paste is easy to defoaming. The faster the defoaming is, the taste is not good. Cooking is delicious skill.
