Chinese Food
Shufrei or shuhuli
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Because of its short taste time, the beauty of the past quickly collapses with the dissipation of heat. The unique light taste is no longer available. Maybe because it's short. Its beauty is precious -- shuflei Mei
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Separate the egg yolk protein and let the butter melt with water. Brush the container with a little butter. Add the remaining butter into the milk and egg yolk and mix well
Step3:Add sifted low gluten flour and mix wel
Step4:Add 40g sugar powder to the egg white, beat until it is wet foaming, and lift up the curved sharp corne
Step5:Mix the egg white and yolk paste evenly and pour them into the baking bowl. It can't be full. It's about seven or eight minutes
Step6:Preheat the oven for about 5 minutes ~ bake at 200 ℃ for about 15 minutes ~ see your ow
Step7:Keep expandin
Step8:The finished product ~ sprinkle sugar powder on the top ~ explain the scorched parts on the bottom ~ it depends on the butter that you brush ~ if it's very thin, it won't have scorched sides ~ I like the color on the surface ~ so it's scorched a little ~ but it won't scorch when you eat it ~ OK, it's a success
Cooking tips:The good egg white and yolk paste should be stirred from the bottom to the top. When the baking bowl is put into the oven, it should be shaken. The baking bowl has the function of degassing bubbles, which is good for cooking.
