Chinese Food
Huge shuflei ︱ source of happiness
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The shuflei can be eaten directly. It can also be dried and put in a mousse circle. It can be filled with milk cover, sprinkled with cocoa powder, and popped in the instant when it's opened. It's satisfying. Ps-ingredients 6 egg portions are suitable for 1200ml glass baking bowl. 2 egg portions are suitable for 300ml glass baking bowl.
Cooking ingredients
Cooking Steps
Step1:[giant shuflei] divide the egg into egg white and yolk. Add 10g lemon juice and 60g sugar to the egg whit
Step2:Use electric beater to blow to small hook state (neutral foaming
Step3:Add 2G vanilla extract to the yolk. Beat with electric beater at low speed until whit
Step4:Mix 1 / 3 of the egg white with the egg yolk paste. Then pour the egg yolk paste into the egg white paste and mix wel
Step5:Pour the mixed cake paste into a high-temperature container (it is recommended that the mold be coated with butter. It is more convenient for shuflei to climb
Step6:Put into the oven and bake for 6080 minutes at 160 ℃. Bake until it is fluffy and golden. Insert the toothpick and do not dip in the glue
Step7:The shuflei can be eaten directly. It can also be dried and put in a mousse circle. It can be filled with milk cover, sprinkled with cocoa powder, and popped in the instant when it's opened. It's satisfying.
Step8:[sea salt cheese cover] put 100g cream cheese and 80ml milk into the blender and beat until melte
Step9:Add 50g condensed milk and 2G sea salt to 250ml whipped cream and whisk to obvious lines. Add cheese paste and mix wel
Step10:Make a circle for shuflei with mousse circle first, and then squeeze into the smooth and dense milk cover.
Step11:Sprinkle a thin layer of chocolate powder or Matcha powder according to your preference.
Step12:When we finally mention the mousse circle, when the milk cover pours down like a waterfall, we will surely reap the sound of joy.
Cooking tips:1. Adding lemon juice can help you to beat the egg white cream better. During the three stages, add sugar, coarse bubbles, and beat until white. There are obvious lines; 2. Mixing 1 / 3 protein with egg yolk paste is to adjust the consistency of egg yolk paste. Avoid mixing egg yolk paste with protein directly. Let the protein defoaming in large quantity; 3. Baking for 30 minutes at 160 ℃; 4. There is no blender at home. Turn off after boiling the milk Heat. Stir in cream cheese until melted and cool. Use. There are skills in making delicious dishes.
