Chinese Food
Protein Shufu Lei
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What is shuflei? Some people say it's more difficult than girls to make dessert. Nicholas Tse used to make this dessert for Fan Bingbing in twelve flavors. He said - because it's so hard for you. Just like shufley. Bamboo shoots after a spring rain. It's tiktok's net. It's like a springing up. It's like a thousand sprout. There are 13 thousand + Notes on the little red book. However, the protein shuflei brought by fat bear is simple in material and practice. It's soft and dense at the entrance. I don't need to line up in the crowded online Red shops. The rest of the egg yolk can be made into egg yolk soluble beans without being afraid of waste. It's killing two birds with one stone.
Cooking ingredients
Cooking Steps
Step1:1. Add 5g lemon juice into 3 proteins. In addition to increasing the stability of the protein cream, it can also remove the fishy smell very well.
Step2:2. Add 25g sugar in three times. Turn on the high speed of the electric egg beater. Beat the egg white until the big fish's eyes are thin, and then add 1 / 3 of the fine sugar.
Step3:3, continue to speed up. After the emergence of more delicate bubbles, add 1/3's fine sugar.
Step4:4, continue to speed up. Send to the emergence of fine and textured bubbles.
Step5:5. Mix the remaining 1 / 3 sugar with 10g corn starch, and then add it into the egg white. It is also high speed.
Step6:6. Whisk the egg white to hard foaming, that is to say, lifting the beater can pull out the small upright hook.
Step7:7. Spread oil paper on the baking tray. Use a scraper to pile the beaten egg white into the shape of a small round hill.
Step8:8. Sprinkle some pistachios on the top for decoration.
Step9:9. Send it to the middle and lower layers of the pre heated oven. Bake it at 150 ℃ for 20 minutes and then it will be out of the oven.
Step10:10. Let's eat shuflei, which is ready to melt in the mouth.
Cooking tips:1. Everyone's oven is different. The temperature and time need to be adjusted flexibly. Pay attention to observation during baking. Avoid too deep coloring of finished products. 2. Corn starch is added to enhance the stability of the protein cream. It is not recommended to omit 3. The remaining egg yolk can also be used to make souffles, soluble beans, egg tarts, etc. do not waste yo ~ there are skills in making delicious dishes.
