Chinese Food
Cotton sugar soft protein Shufu Lei
(159888 views)
I've done shuflei before. It's not very successful. Yesterday, there were just three albumen left in the egg yolk biscuit. It was used to make this albumen shuflei. The taste was amazing at the moment of entrance. It was soft and Sprouty like marshmallow. The tissue was delicate and soft. The sweet was just good. It also had the fragrance of lemon. Perfect
Cooking ingredients
Cooking Steps
Step1:Materials: a family photo. Lemon is missin
Step2:The first time is to make fish eye foam. The second time is to start to be delicate. The third time is to make lines to the same concentration as yogurt. Add corn starch to make hard foam. The final state is delicate and smooth. There is a small sharp corner when lifting the egg beate
Step3:Quickly divided into 3 parts. It can be shaped with the help of a scrape
Step4:Fruit oatmeal on the surfac
Step5:Preheat the oven in advance. 150 ℃ for 22 minutes. Do not open the oven door halfwa
Step6:Ha ha. It's ou
Step7:It's soft, fragrant and perfect. I like it when it's hot. It's not delicious when it's cold
Cooking tips:1. Don't open the oven door midway. 2. There are skills in cooking and eating as soon as possible after baking.
