Chinese Food
Cheese shuflei
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I think shuflei is the softest cake in the world. Friends who play baking say it's a 5-minute taste. It takes half an hour just to taste the cloud. It is more convenient and delicate than Qifeng and cotton cake in Hokkaido. When it's out of the oven, it collapses at a speed visible to the naked eye.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Separate the egg white and yolk, and put them in containers without water or oil. Refrigerate the egg white. Increase stability.
Step3:Add 30g of sugar to the yolk. Stir until the sugar melts.
Step4:Add milk. Stir well.
Step5:Sift in low gluten flour and mix well.
Step6:Sift the egg milk into the milk pot.
Step7:Cook slowly over low heat. Stir while cooking.
Step8:Stir until the batter is thick. Leave the fire.
Step9:Add butter while it's hot. Mix well.
Step10:Microwave cream cheese for 30 second
Step11:It's easy to mix and smooth with a for
Step12:Add the softened cream cheese into the yolk paste twice. Mix well each time.
Step13:Egg white A kind of Stir 20g fine sugar fluff
Step14:Add the protein to the cheese yolk paste in several times. Turn it up from the bottom to the top and mix well each time. Do not stir in circles. Avoid defoaming.
Step15:Butter the souffley bow
Step16:Scoop the batter into the mould. 8 points full. Put 2cm hot water into the baking tray and bake in water bath.
Step17:Preheat the oven 160 degrees in advance. Put the baking tray in the second to last layer of the oven. Continue baking at 160 degrees for about 30 minutes.
Step18:Observe the color application midway. If you think the surface color is OK, cover it with tin paper or oil paper. Avoid too deep color application.
Step19:It's time to tie the bamboo stick on the cake. Take out the bamboo stick and bake it without the wet batter.
Step20:Finished product drawing
Step21:As soft as cloud
Cooking tips:There are skills in making delicious dishes.
