Chinese Food
Shuflei
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Shuflei is a very classic French dessert. Its charm is that it's fleeting. Make it now. Eat it while it's hot. The newly baked shuflei is more fluffy and tender than the cloud. The taste is really overwhelming. Want to have a perfect shuflei. The most reliable way is to do it by yourself. In fact, it's not difficult. Simple materials such as eggs, flour, milk, etc. can be done with a frying pan. Try it.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients and tools - 3 eggs, 20 grams of milk, 25 grams of low gluten flour, 20 grams of sugar, 1 bottle of yogurt, 5 strawberries, proper amount of decorative colored sugar, 15 grams of water, mother goose titanium crystal pot, Tupperware Tornad
Step2:Three eggs were separated from egg yolk and protein by separator. The protein was packed in Tupperware tornado. The egg yolk was put into the cooking basin
Step3:Beat the yolk evenly and pour in 20 grams of milk
Step4:Mix well until fine. Sift in 25g of low gluten flour
Step5:Stir with a z-knife until the paste is fine and free of particles. Set aside for use
Step6:Add 23 drops of white vinegar to the separated protein
Step7:Beat to foam. Add sugar to 1/3 until stirring
Step8:Beat until the foam becomes dense. Add 1/3 sugar to continue stirring
Step9:Whisk until the protein becomes thick. Pour in the remaining sugar and continue to whisk until the body of the cup is buckled. The frost will not fall. It will be in the form of wet foaming
Step10:Scoop out 1 / 2 of the egg white cream with a rubber scraper. Pour it into the yolk batter. Quickly mix it evenly (from the bottom to the top along the edge)
Step11:Finally, pour in the remaining protein cream. Mix it again quickly and evenly (make sure to use the mixing method. Do not circle it to avoid defoaming)
Step12:Mix the batter into the decoration bag. If there is no decoration bag, you can use the sealed bag to keep fresh. After tightening, cut a bevel at the tip of the bottom
Step13:Mother Goose titanium crystal pot preheat and turn on a small fire. Pour in a small amount of vegetable oil. Squeeze in a proper amount of batter
Step14:Bake over low heat until the bottom is shaped and colored, then turn over. Finally sprinkle about 15g of water. Cover the pot and simmer for a while
Step15:Use a toothpick to prick it slightly. If there is no cake paste adhesion, it means that it has been baked. Put it out and put it on a plate
Step16:Drizzle with appropriate amount of yoghurt
Step17:Decorate with confectionery and strawberries
Step18:The taste is fluffy and soft, with milk fragrance. It's very attractive; the soft cloud like taste is irresistible.
Cooking tips:There are skills in making delicious dishes.
