Chinese Food
Japanese shuflei cake
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The best way to use yoghurt is to use a thick yoghurt like anmusi. Yogurt itself has sweetness. So you don't need to put too much sugar. 30g will taste a little sweeter. You can reduce it appropriately. It's best to fry for about two minutes, but make sure you cover it with a lid. It's a little more thorough.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Separation of egg white and yol
Step3:Add the egg yolk into the yoghurt. Stir the oil until it is emulsified, and then put in the flour to mix evenly. To be use
Step4:Add the white sugar into the egg white three times. Whisk the egg white until it is neutral and foamy. Lift it up with sharp corners. There is less egg white. It will take a long time to pass
Step5:Mix the batter and the egg white well. (stir in an inverted E-shape. Avoid egg white defoaming
Step6:Heat the pan to a minimum. Drizzle in a few drops of cooking oil. Pour in the batter. Cover and simmer for 2 to 3 minutes. Turn over. Simmer for 2 to 3 minutes. (the specific time can be adjusted according to the size of the pan and the size of the fire. If the fire is too big, you can pour a small spoon of water when it is stuffy.
Step7:Spread sugar powder and honey on the made shuflei. It's dense, soft and moist
Cooking tips:There are skills in making delicious dishes.
