Chinese Food
The perfect combination of shuflea and muffin. It can be easily made without oven
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I have a couple who are good eaters. My husband likes to eat traditional shuflei. One week before I came to my house, I was wondering if I could be a shuflea by wechat. I really miss it very much. Of course. I have to meet the little requirements of this foodie. Souffle. It can also be translated as shuhuli. It first appeared in France in the middle ages. As a student of French blue belt in Shanghai, this French dessert is one of the must-have. The newly produced French shuflei looks quite beautiful and spectacular. However, once you leave the oven and meet the air outside, you will start to shrink and collapse within 2 minutes. It's a kind of cake that needs to be tasted every second. Remember when we first learned, students. Either shuflei didn't grow up in the oven, or there were several big cracks directly after baking. If you hear a student shout, it's a hair. When everyone is watching, the tall shuflea It's long gone. But experienced Che
Cooking ingredients
Cooking Steps
Step1:Cream and 5g white sugar. Whisk with egg beater. Refrigerate.
Step2:Cut the fruit. Refrigerate.
Step3:Prepare the material of shuflei muffin. Separate the egg white and yolk. Mix the low gluten flour and baking powder and sift.
Step4:After the egg whites are blown out, add 3 times of white granulated sugar.
Step5:Mix egg yolk, milk, yoghurt and corn oil. Mix 1 / 3 egg white and egg yolk paste with scraper.
Step6:Then mix all the egg whites and liquid evenly. Finally, add the sifted powder and stir evenly.
Step7:If there's a mousse mold, pour it into the mold (the product is higher and better looking). Or pour directly into a pan that has touched the oil. Cover each side with a small heat and fry for 3 to 4 minutes.
Step8:Out of the pot. Sprinkle with sugar powder. Put on the fruit. Spread with whipped cream. Open the afternoon tea.
Cooking tips:1. Choose a pan without oil or water for the egg white, otherwise it will be easy to defoaming and cannot be sent up. 2. When mixing the egg white and yolk liquid, it should be gentle. It is suitable to use a scraper. Otherwise, it is easy to defoaming. 3. Use mousse mold. It is recommended to apply oil layer. Otherwise, it is not easy to demould. 4. Shuflei muffin in mousse mold is thicker. It can be fried for about 1 minute. 5. Cover it. It is easy to have water vapor. It can keep the muffin moist and soft. There are skills in making delicious dishes.
