Chinese Food
A successful Matcha shuflei
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Kwai Fu has never been in touch with baking for two years. Because everyone has described her too hard. Today, I tried it once. I feel very quick. It is also very simple. Just finish it and eat it right away. OK, love him. Make him a schfry. Today I'm working for two.
Cooking ingredients
Cooking Steps
Step1:Weigh all the ingredients. Miss the milk. Prepare two bowls of pudding. Bake the butter at 120 ℃ for 3 minutes until it melts completely.
Step2:Brush a thin layer of butter in the bowl. The amount of the formula is 15g butter. I used 20g butter. The extra one is for the bowl.
Step3:Sprinkle a layer of sugar in the buttered bowl. Turn around with one hand and sprinkle sugar with the other hand. Pour out the extra sugar. This is to make the batter climb high.
Step4:Add 18 grams of milk to the melted butter. Pay attention to the milk at room temperature. If it is ice milk, it will solidify the butter. Mix well.
Step5:Sift in low gluten powder and Matcha powder. Mix well.
Step6:Pour into two separate yolk bowls. Stir well.
Step7:Protein. Add a third of the sugar to the blister.
Step8:Add 1/3 fine sugar when foaming is fine. Continue to fight.
Step9:Add the last third of sugar to the hoo
Step10:Just hit a small upright hook. It's the same as Qifeng cake.
Step11:Take one third of the beaten egg white and add it into the egg yolk paste and mix well. Then, pour the egg yolk paste back into the protein basin and continue to mix well.
Step12:The last batter is a little thinner than that of Qifeng cake, because there is basically no flour in it.
Step13:Pour it into the pudding bowl. It's almost full. Turn your thumb around the top wall of the bowl. This is also done to make the batter easier to climb. Preheat the oven to 190 degrees.
Step14:Put it in the middle and lower layers of the preheated oven. Bake at 190 ℃ for 15 minutes. Sprinkle sugar powder in the oven. Garnish with lotus leaf.
Step15:Finished product drawin
Step16:Eat while it's ho
Step17:It's done in two minutes. I've never tried to finish what I made so quickly. Cloud like soft and delicate taste.
Cooking tips:1. The whole process of making egg paste is almost the same as Qifeng, so as long as you can make Qifeng, this shuflei is absolutely a success. 2. The temperature and time of the oven should be controlled by myself. I roasted for 12 minutes at the beginning. I opened it to see if it was not completely solidified. So I added another 4 minutes. I was afraid that the oven door would be affected by the opening. Be careful not to spend too much time. When I was old, I would not have such a good taste. 3. The above sugar powder can not be sprinkled. I think it's better to sprinkle it. The sugar content of the formula itself is not very high. The added tea powder is just sweet. 4. If you want to take photos, you must prepare the scenery first, because it's delicious when it's hot, and it will retract when it's cold. There are skills in making delicious dishes.
