Chinese Food
Chocolate shuflei
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Chocolate is mellow and thick. The word souffl é comes from the past participle of the French verb souffler. It means inflate or simply puff up . Today we use cocoa powder to make a full air dessert, which makes the heavy chocolate light and fluffy. I've introduced the origin, characteristics and methods of shuflei dessert in the past. You can click original shuflei. Orange shuflei. It's not hard to make this thing, but it's time to take photos. Because as soon as the gas filled shuflei's temperature drops, it starts to shrink back. This is the picture. The height has been reduced by 1cm. So people who are in a hurry must like it. Don't wait for it to cool down. Students who want to take photos should be ready in advance.
Cooking ingredients
Cooking Steps
Step1:Apply the butter in the auxiliary materials to the inner wall of the mold. Then pour in the fine sugar to evenly cover all parts. Then pour out the excess sugar.
Step2:Mix the yolk, milk and rum in the main ingredients. Mix well. Then sift in the low gluten flour and cocoa powder. Mix well.
Step3:Melt the butter in the main ingredient. Add it to the yolk batter. Stir well.
Step4:Mix the protein, sugar and lemon juice in the auxiliary material. Beat to 9 minutes for foaming.
Step5:Preheat the oven for 200 degrees. Mix the batter of the beaten egg white and milk yolk. Stir well and pour into the mould coated with butter and sugar. Fill it up.
Step6:Put it into the middle layer of the oven and bake for about 20 minutes until it is 12cm larger than the mold.
Step7:Take out the mold. Sprinkle some sugar powder for decoration. Eat when it's hot.
Cooking tips:There are skills in making delicious dishes.
