Chinese Food
Shuflei with lemon curd
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Shuflei lemon curd. A layer of pectin like lemon curd. A layer of very soft cake layer. It's just a kind of batter poured in. After baking, it will magically layer. It's very unexpected. It's also very simple to make. The taste of sweet but not greasy is perfect for summer.
Cooking ingredients
Cooking Steps
Step1:Soften with a small amount of butter. Apply evenly to the inner wall of the shuflei cup, including the mouth of the cup.
Step2:Then take some fine sugar. Roll it in the shuflei cup for a few turns, and it will be covered with fine sugar. In this way, the mold can be anti sticky. But butter and sugar are not included in the formula.
Step3:Use the eraser. Wipe off all the scurf of a lemon for use. Be careful not to rub the white part. Otherwise it will be bitter.
Step4:Separate a frozen egg from the egg white and yolk. Pay attention to keep the egg white pure. Do not mix the egg yolk. Do not mix water or oil. So pay attention to the separation of eggs. And clean the containers.
Step5:Add 30g of sugar, 75g of milk and 15g of lemon juice to the yolk.
Step6:Put all the lemon peel in.
Step7:Mix well with hand-held eggbeater.
Step8:Add another 15g of medium gluten flour. It's easy to mix because of the low proportion of flour. There's no need to sift.
Step9:Use the hand-held egg beater to stir evenly.
Step10:Add 0.5g sea salt to the protein.
Step11:Turn on the electric egg beater and whisk at high speed. Add 20g of sugar twice in the middle.
Step12:Until the cream is hard foaming, i.e. lifting the cream, it has a short and strong sharp corner.
Step13:Pour all the cream into the batter.
Step14:Turn and cut with silica gel scraper until smooth and glossy.
Step15:Pour the cake paste into the shuflei cup. 89 points full.
Step16:Put the cake in the baking tray. Add some hot water to the baking tray. It's about 1cm deep.
Step17:Put it into the middle layer of the oven preheated in advance at 160 ℃, and bake for about 45 minutes at 160 ℃.
Step18:When shuflei is fully expanded and the surface is slightly colored, it can be put out of the oven.
Step19:Take advantage of the heat to demould the cake after it comes out of the oven. Wear anti scalding gloves on the right hand to grasp the mold. Buckle backward 1 cm from the plate. Tap the back of the right hand with the left hand. The cake will fall off naturally.
Cooking tips:1. Personal oven is different. Temperature time is only for reference. It must be adjusted flexibly according to the actual situation. 2. After the water bath, take out the baking tray and bake in an empty oven for 10 minutes. The remaining moisture in the oven can be dried. Otherwise, the residual moisture will adhere to the electrical components of the oven, which will affect the service life and performance. 3. We must use the ceramic shuflei cup to get the light and soft taste. 4. Because there is a lot of lemon juice in the formula, transparent curd will be formed at the bottom of the shuflei cup. It will appear on the top of the cake after the knockout. 5. Shuflei should taste it while it's hot. When it's cool, its volume will shrink rapidly. The taste is not so good. There are skills in making delicious dishes.
