Chinese Food
Babao brown sugar shuflei
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Cooking ingredients
Cooking Steps
Step1:Prepare ANGA salt free butter 20g, 4 eggs, brown sugar 50g, low gluten flour 60g, ANGA milk powder 65g, water 450g, Babao porridge 1 tin.
Step2:Open the Babao porridge and control the water content with the filter screen. Pour out for standby.
Step3:Separate the yolks and whites. Set aside.
Step4:Hot pot. Put 25g brown sugar, low gluten flour (sifted), ANGA butter, ANGA milk powder and water into the pot in turn, boil and mix well.
Step5:Then add the yolk. Leave the fire to cool.
Step6:Pour the remaining brown sugar and egg white into the empty basin. Use the electric egg beater to dry them thoroughly.
Step7:Divide the egg white into three parts, pour in the brown sugar mixture, and stir well. (mixing can only be done in one direction
Step8:Put on the bottom of the shuflei bowl. Put on the softened safe butter at room temperature.
Step9:Put in 5g of Babao porridge. Then pour in shuflei mixture until it is 7 points full.
Step10:Preheat the oven 200 degrees. Bake in water for 16 minutes. Sprinkle some sugar powder on the surface.
Cooking tips:Dry foaming - after mixing the egg white with air to expand, continue to use the electric beater to beat the egg white at high speed until the egg white is firm, smooth and glossy. Lifting the sharp end of the egg white can maintain the shape and bend. Stop stirring. There are skills in making delicious dishes.
