Chinese Food
Lemon milk Shufu
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The fragrance of lemon enhances the taste of shuflei. No matter how much you eat, it's not greasy. Delicate and smooth taste. Sweet and sour fresh taste. Bring excellent experience to taste buds. Mothers can do more than one at a time, because it's not enough.
Cooking ingredients
Cooking Steps
Step1:Dip a small amount of softened butter with a brush. Brush the inner wall of the whole shuflei cup evenly, including the mouth of the cup.
Step2:Pour a proper amount of white sugar into the cup. Turn the shuflei cup to evenly cover the inner wall of the cup with white sugar. Pour the extra white sugar out of the bowl for use. Use about 10 grams of white sugar. The mould is covered with white granulated sugar to prevent sticking.
Step3:Lemons use a grater to wipe off the lemon scurf for use. » mothers should not rub the white part. The taste will be very bitter.
Step4:In a glass bowl, squeeze 15 grams of lemon juice by hand. » moms can use manual juice extractors. It will be easier.
Step5:Prepare two empty bowls. Separate the egg white and yolk. New mothers can use the egg white separator. Be careful not to break the yolk. It's not easy to kill if it drips into the egg white. The container for the egg white and yolk must be free of oil and water. This is a prerequisite to ensure the delivery.
Step6:Pour milk, lemon juice and lemon peel into the yolk bowl. Mix well with the hand beater.
Step7:Then add the flour with medium gluten. Mix it evenly with the hand beater.
Step8:Pour 20 grams of white sugar into the egg white bowl. Use the electric beater to beat until dry. There is a small peak. If you don't know whether the egg white is in place, you can take up the bowl. Look down at the mouth of the bowl to see if the egg white will fall. If it doesn't fall, it means that the egg white has been sent.
Step9:Pour all the albumen cream into the egg yolk paste. Rotate the bowl and draw the J shape. Mix well. Notice to mom. Don't stir in circles. It's easy to defoaming.
Step10:Put the mixed cake paste into the flower mounting bag. Cut a small opening and squeeze it into the shuflei cup. It's about 8 minutes full. The size of the batter will expand during the baking process, so moms should not crowd it too much.
Step11:Put the shuflei in the baking tray. Add some hot water. About 1 cm deep. » water bath baking. So the roasted shuflei will not dry and crack. The taste will be moist, soft and delicate.
Step12:Put it in the middle and lower layers of the oven. Bake for 45 minutes at 150 ℃.
Step13:Take it out after baking and put it into the plate with the buckles peeled off. It is normal that there will be a layer of curd on the cake surface after the film is removed.
Step14:A fluffy and soft lemon milk shuflei is finished. I added a little yesterda
Cooking tips:● today's number of shuflees is 3. The number of molds will be different. ● when mixing the egg white and yolk, it must be mixed by cutting up and down. Random mixing or circle drawing will cause the cake paste to be defoaming and lose its fluffy taste. Eggs are refrigerated in the refrigerator for more than 12 hours, which is easier to pass. ● the expansion and fall of shuflea are normal. Shuflea must take advantage of the hot taste. It will shrink when it's cold. There are skills in making delicious dishes.
