Chinese Food
Strawberry cheese
(153631 views)
The popular formula of strawberry cheese shuflei in South Korea is coming. What's the magic of this dessert that can be made in about ten minutes? Sweet and sour strawberry cheese sauce. It drips from the soft and sweet shuflei muffins. The strawberry jam and fresh strawberry pieces in the sandwich add a sweet and non greasy taste. It's really delicious. No wonder many young Korean sisters have to queue up to buy it. ————————————In fact, if you want to eat it, you can make it by yourself. It's easy to use materials. It's not hard to do. You don't need an oven. Let's take a look next. ——————————————Ingredients - A. drop of cheese and strawberry jam - 20 grams of muscapone cheese, 80 grams of light cream, 3 grams of strawberry powder and 3 grams of sugar. B. Shuflei muffin - 30g yolk, 70g egg white (about 2 eggs of normal size). A few drops of natural vanilla essence (not allowed). 30g milk, 30g low gluten powder, 1g baking powder, 2 sugar
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients needed to make strawberry cheese sauce. 2. Stir mascarpone cheese with silica gel scraper at room temperature until smooth. Add cream twice and mix well.
Step2:3. Add in sugar and strawberry powder and mix well. 4. Put it in the refrigerator for cold storage.
Step3:5. Prepare the ingredients needed to make shuflei muffins. 6. Make yolk paste - mix the yolk with milk.
Step4:7. Sift in low gluten flour and baking powder. Mix well and put the yolk paste aside for use. 8. Put the shallow pan of ACA multi-functional cooking pot on the base of the main engine, smear the pan with a little butter (out of the portion), and then turn on the low heat for preheating. In fact, the light baking tray itself is non stick coating. It can be used directly. But with butter, the color will be better.
Step5:9. Then beat the egg cream - on the other side, pour the sugar into the egg white. Beat with the electric beater. 10. When the egg beater is lifted, it can form a firm small right angle. The egg white cream is ready.
Step6:11. Add the yolk paste into the protein cream twice, and mix well. 12. Heating - scoop the batter with an ice cream scoop into the pan of the ACA multi-functional cooking pot. Leave room for expansion between the batters. The marked dosage can be 46 pieces of shuflei muffins.
Step7:13. Cover. Heat on low for 5 minutes. 14. Turn over with a spatula. Continue to cover. Heat for another 5 minutes at low heat. It can be seen when turning over. There is no adhesion at the bottom. And the color is very uniform. It means that the fire is very uniform.
Step8:15. Put the muffins in the plate. Put the half cut strawberries on the surface. Add a little strawberry jam in the middle. 16. Cover another piece of shufley muffin. Pour the strawberry cheese sauce refrigerated in the refrigerator on the surface.
Step9:Finished product drawin
Step10:Detai
Step11:Finished product drawin
Cooking tips:1. This ACA multi-functional cooking pot is a rectangular pot. It has a larger capacity than the ordinary round non stick pot, and the bottom contact heating area is large. Unlike the stove or induction cooker, it has a high temperature in the middle circle. So the batter can be placed in any position of the baking tray. There is no problem of uneven heating. 2. I use a shallow plate to make this shuflei muffin. If I fry, rinse, boil, stew, etc., I can use a deep plate, which is equivalent to a deep pot. In addition, there are a meatball plate and a steam plate. They can be replaced at will. Each has its own purpose. 3. The muffins made by shuflea won't shrink as soon as they are cooled out of the oven as ordinary shuflea. It's OK to leave them at room temperature for 20 minutes. Of course, it's best to eat hot. There are skills in making delicious dishes.
