Chinese Food
Shuflei
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Baking - middle layer of oven. Heat up and down 190 ° C for 16 minutes
Cooking ingredients
Cooking Steps
Step1:Apply a thin layer of butter on the inner wall of the baking bowl. Pour in the sugar and shake it. Make the sugar evenly stick to the mold wall. Pour out the excess sugar.
Step2:18 grams of butter melt into liquid state. Add 18 grams of high gluten flour. Stir well to form a paste.
Step3:Pour the milk into the saucepan. Add 20 grams of sugar. Cut the vanilla pods in half. Bring the milk to a boil. (picture missed
Step4:Slowly pour the boiled milk into the batter in step 2. Stir while pouring.
Step5:After pouring all the milk and stirring evenly, sieve the mixture back to the milk pot.
Step6:Reheat with a small fire and stir until it boils and becomes thick. Off fire. Cool for 1015 minutes.
Step7:The yolk of the egg is separated from the white. Add the yolk to the cooled batter in step 6.
Step8:Add the remaining 15 grams of sugar to the egg white in 23 times. Beat with the beater until it is dry and foamy.
Step9:Take 1 / 3 of the egg white into the base material in step 7. Mix it evenly and then pour it back into the egg white. Then mix it evenly again (make sure to mix it up and down. Do not circle it). It will become a batter.
Step10:Pour the shuhuli batter into the mould that was prepared at the beginning. It's full at 89. Shake it a little. Remove the air bubble.
Step11:Put it into the preheated oven with the temperature of 190 ℃ up and down. Bake in the middle layer for about 16 minutes until it is fully swollen and the surface is golden yellow.
Step12:Sprinkle sugar powder on the surface for decoration and eat immediately.
Cooking tips:1. Shuhuli is a dessert that will collapse in a short time after it is put out of the oven. In order to ensure the taste, please eat it immediately after it is put out of the oven. 2. The making of shuhuli is not complicated. But it can't be prepared in advance like other desserts. You can eat it as soon as you want. In order to reduce the waiting time when we want to cook the egg yolk, we can prepare the base material in advance - when step 7 is finished, put the base material mixed with egg yolk into the refrigerator for refrigeration. It can be kept for about 3 days. Take it out when you want to eat. Then continue with the next steps. 3. When mixing the beaten egg white with the base material, be sure to use the mixing method from the bottom to the top. Do not circle the mixture to avoid defoaming. There are skills in making delicious dishes.
