Chinese Food
Shuflei
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I just started to study baking. Today's shuflea is the second time to do it. It's a little Duang. But I still need to practice it a few times. This shuflea seems simple, but it's a test of technology.
Cooking ingredients
Cooking Steps
Step1:Low gluten flour and egg yolk. Mix the milk for later us
Step2:When separating egg yolk from protein, it must not be mixed with egg yolk. Otherwise, it can't make protein cream
Step3:White sugar is ready for use. It needs to be mixed in three times when beating the albumen crea
Step4:This is the chef machine I just bought. It's also the first time to operate the electric egg beater
Step5:White sugar is added and stirred in three times. I have been beating this protein cream for a long time. It needs to be picked up with a hook in order to be in the best condition. But it's also the kind of protein cream that can't fall off. So it can be used together
Step6:Then mix the egg white cream with the yolk liquid three times. The silica gel mixing shovel needs to be stirred from bottom to top
Step7:The operation on the pot didn't take a picture. The non stick pan didn't need to put oil. The minimum fire. Take a very deep spoon to scoop out the mixed materials. First put two spoons into a lump. Then cover the pot and simmer for three minutes. Continue to add the height of shuflei on the materials. Then pour two spoons. Then simmer the lid for three minutes. Finally add the height of materials to make it appear a hill like height. And around shuflei Order some water in, so as not to stick to the pot. Simmer the lid to shape it. It can be filled out. When it is filled in the plate, turn the bottom layer u
Step8:Decorate with strawberries. Sift in some sugar
Cooking tips:If the pan or the fire is not easy to use, it is recommended to add some water after the first layer of materials is added, so as to avoid the skill of making dishes in the paste pot.
