Chinese Food
Honey bean shuflei
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Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Microwave the cream cheese. Heat for 30 seconds.
Step3:It's easy to mix and smooth with a for
Step4:Add 30g of sugar. Stir well.
Step5:Separate the eggs. Add the yolk to the cheese paste. Put the egg white into a container without water or oil.
Step6:Add 30g sugar to egg whit
Step7:Use the electric egg beater to beat. The egg cream is delicate and glossy. When lifting the egg beater, it has small sharp corners.
Step8:Continue to use the electric beater. Beat the yolk and cheese paste evenly.
Step9:Add cream. Beat well.
Step10:Sift in the flour with low gluten and mix with a rubber scraper.
Step11:Add the egg white cream into the yolk paste in 3 times. Turn it up from the bottom to the top and mix evenly each time. Do not stir in circles. Avoid defoaming.
Step12:The turned batter is delicate, light and glossy.
Step13:Join the pea
Step14:Mix evenl
Step15:Pour the batter into the mold. Sprinkle some honey beans on the surface.
Step16:Put the mold into the second layer from the bottom of the preheated oven. Bake at 170 ℃ for 45-50 minutes.
Step17:In the middle of the process, observe the coloring. If you think the color is OK, cover it with tin paper or oil paper to prevent the color from being too deep.
Step18:Well done. Take it out. Let it cool.
Step19:Slice to ea
Cooking tips:1. 30g of fine sugar in the yolk can be replaced by 30g of brown sugar. Brown sugar is better with honey beans. 2. Light cream can be replaced with equal amount of milk. 3. The size of the mould is 240x long, 100x wide, 68mm high. 4. If the mould is changed into 18cmx8cmx6.5cm pound cake mould, then make 100g cream cheese, 30g low gluten flour, 30g egg, 2 light cream, 2 tablespoons (30ml), 30g brown sugar, 30g (with yolk), 20G fine sugar, and 80g honey bean to make delicious dishes.
