Chinese Food
Vanilla Shufu Lei
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Shufrey. It is a classic French dessert. Some people call it shuhuli and souffle. It belongs to a kind of cake. Shuflei is known as a flash in the pan dessert, because the newly baked shuflei looks fluffy and light. It's as soft as cotton inside. It's the best tasting time in a few minutes after it's baked.
Cooking ingredients
Cooking Steps
Step1:Wipe the inner wall of the baking bowl with the butter out of the recipe. Then pour in the sugar out of the recipe. Stick the butter with sugar. Pour out the extra suga
Step2:Melt butter in hot water. Pour in flou
Step3:Mash with hand beate
Step4:Pour the milk into a small saucepan. Add 12 grams of sugar and vanilla extract. Heat the milk over a small heat until it just bubbles
Step5:Quickly pour the milk into the flour paste. Mix it upside down to make a thick paste. If you use low gluten flour and the batter is very thin, you need to reheat it in a milk pot until it is thick and then use it agai
Step6:When it's cool, pour in the yolk and mix it into a past
Step7:When beating the egg white with the electric beater until it is rough, add the remaining fine sugar twice, and then whisk to the dry foaming protein cream. Beat 1 / 3 of the whipped egg white cream into the yolk paste. Turn it up from the bottom and cut it evenl
Step8:Return to the remaining protein cream. Mix evenly with the same metho
Step9:Spoon the mixed cake batter into the baking bowl. Fill it up to 9 points
Step10:Put in the bottom layer of the Dongling k40c oven that has been preheated to 180 degrees in advance. Bake for about 20 minutes. The actual baking temperature should be determined according to the temper of the oven
Cooking tips:It's OK to use low gluten flour instead of high gluten flour. But the batter mixed in step 5 will be thinner. It's necessary to return to the pot and cook it over low heat until it's thick and then carry out the next step. There are skills in making delicious dishes.
