Chinese Food
Super quick cake, French style Kwai Fu Lei cake.
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Shufrey is a kind of tricky French dessert. Generally speaking, the failure rate of making a shufrey is quite high. The second is that shufrey must be made and eaten now. It must be eaten immediately after being baked in the oven. It cannot wait for.3~5 minutes. The shufrey will collapse completely.
Cooking ingredients
Cooking Steps
Step1:Brush the softened butter in two baking bowls and sprinkle with sugar.
Step2:The two eggs are opened and divided into yolk and protein.
Step3:Melt the butter over medium low heat. Then add the low gluten flour and mix well. Add the milk.
Step4:After the milk is poured in, keep stirring until it thickens to form a soft, slightly solid batter. Turn off the fire.
Step5:In the milk paste, add egg yolk in several times and mix well. In addition, add salt and vanilla sauce and mix well
Step6:Take another bowl of whipping protein. Add sugar in three times. Whisk the protein to the soft wet foaming (70%
Step7:Add the egg white cream into the yolk paste in three times. Stir gently and reduce defoaming.
Step8:Mix the batter into the baking bow
Step9:Preheat the oven at 200 ℃. Bake for 1215 minutes.
Step10:Sift the moistureproof sugar powder or put the fruit to eat while it is hot.
Cooking tips:1. Don't beat the protein cream too hard, or the taste will be as fluffy as the cake. 2. Brush the butter in the baking bowl from the bottom to the top. After the sugar is sticky, put it in the refrigerator if the temperature is high to prevent the butter from melting. 3. Please be sure to mix the cream gently. The cream is tender and easy to defoaming. 4. Eat while it's hot. Shuflei will collapse in 35 minutes. 5. Oven temperature and time are for reference only. It depends on personal oven. There are skills in making delicious dishes.
