Chinese Food
Shuflea - people who make shuflea for you must love you very much
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You may not believe it. There is such a kind of dessert. It is fluffy, soft and tender when serving. The entrance is like a hot, sweet cloud. A sip of it will bring out a sweet and strong fragrance. It's like a dream And its main ingredient is just egg, milk and air. That's right. Air. This kind of French dessert is called Souffle é. Its name comes from the French verb souffler. It means inflate. But I prefer another interpretation of souffler - breath. Shufley was originally a way of baking cakes. It first appeared in Medieval France. The process of making cakes was very complicated and demanding for details. The proportion of materials is strictly controlled to produce a fluffy and light soft and cute little fat man. The delicate and soft texture is quite similar to that of women's skin. In the age of Internet, Internet red and classic are a pair of contradictory adjectives. Internet red is always a flash in the pan vitality, and classic can spread for a hundred years. Shuflei
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Separate the protein and yolk. Put them into a vessel without water or oil respectivel
Step3:Add yogurt to the yolk and stir well.
Step4:Sift the low powder into the yolk solution.
Step5:Sift in the low gluten flour and mix it slowly to make the yolk paste thick
Step6:Add white sugar into the protein in three times. Beat with egg beater until it is dry and foamy.
Step7:Add 1 / 3 beaten egg white cream to the yolk paste.
Step8:Mix it up and down with silica gel scraper.
Step9:Add the batter to the remaining 2 / 3 of the cream.
Step10:Mix it up and down with silica gel scraper until it is even.
Step11:Open a small heat in a non stick pan with a flat stone base. Spoon 2 tablespoons (about 15 grams) of egg paste and put it on the bottom of the pan. Cover the top of the pan. Bake for 23 minutes on a small heat.
Step12:Open the lid. The bottom can be turned over with a shovel.
Step13:Turn it over. Cover the pot. Keep the heat low for 23 minutes.
Step14:In the same way, make the rest of the batter into shuflei.
Step15:You can pour yogurt on the muffins after you leave the pot, or you can sift sugar powder, squeeze cream or add marshmallow, chocolate powder and other decorations according to your own situation.
Step16:With milkshake fruit, it's a meal full of energy and beauty.
Step17:Shuflei is a kind of dessert which integrates the network red and the classic spreading. It is light in texture and gentle in taste. A large amount of air makes it breathe every inch of skin.
Cooking tips:1. Keep in mind that the containers for protein delivery must be free of oil and water. 2. The batter shall be turned up and down during the process of turning. It is easy to eliminate bubbles in the process of turning. It will not swell. 3. It's normal for a good shuflei to retract a little. After all, we are the pan crew. There are skills in making delicious dishes.
