Chinese Food
Detailed production method of high gluten flour plate of vanilla shuflei (shuhuli, custard)
(77210 views)Shuflei, the very romantic and sweet dessert name, originated from France, is also translated as shuhuli . It can also be understood as the transliteration of Souffle é in French. Shuflei is simple and fresh in appearance, but rich and delicate in taste. The skin is crispy and golden. The inside is fluffy and delicate. In the short-lived tasting time, it brings a full sense of happiness. ·Here are two 9cm high standard baking bowls, or four of the now popular carefully shaped shuflei baking bowls. I use 1 standard baking bowl and 2 small heart-shaped baking bowls. By comparison and conversion, it's OK ~ ~ ~ ~ in addition, some people like to use only protein. But I like the aroma and taste of the whole egg. So I choose the whole egg. The recipe comes from Junzhi. High gluten flour is selected. The specific quantity and baking time are adjusted. You can also adjust it according to your actual situation as described below
Cooking ingredients
Cooking Steps
Step1:Weigh out 18G butter and melt it into liquid (water doesn't need to be boiled, and it can melt into liquid if there is a slight sound of steam
Step2:Select 18G high gluten flour by sieving scale (after the butter is completely melted, pour it into the butter. The following details will be shown)
Step3:This is the time to wait for the butter to melt. Select 105g from the milk scale. Then add 20g of fine sugar (25g can also be added here. It will be more sweet. I don't like to eat too sweet, so I don't add that much), 3G of vanilla essence (or 1 / 3 of vanilla pods). Stir evenly
Step4:At this time, the butter will melt completely. Take off the butter. Put the milk mixed in step 3 on the stove and heat it until it is slightly open (there will be bubbles and hot air around it. It's better not to open it completely. There will be milk skin)
Step5:During the hot milk period, pour the high gluten flour which has just been sifted into the melted butter and stir it evenly with a spoon or scraper
Step6:The butter and flour can be mixed to this degree. It doesn't need to be stirred or beaten too much (because some girls open the blender specially, so I'll explain it specially)
Step7:When the milk is hot, remove it from the fire. Slowly add it to the butter batter in the previous step. Stir while adding. Do not restrict the method. Stir evenly. Then pour it back into the milk pan and heat it over medium low heat. Stir until the thick batter is like the one shown in the picture (the spoon will not drop when lifted). Leave the fire and cool for 10 minutes.
Step8:While waiting for the butter batter to cool thoroughly, take out your lovely shuflei baking bowl. Spread butter on the four walls, and pour in the sugar and turn it over. Let the bottom, four walls and the edge of the baking bowl be evenly covered with sugar (so that shuflei can create a beautiful and highly consistent shape)
Step9:Take two eggs out of the cold storage. Separate the egg white (protein) from the yolk. Pay attention to the oil-free and water-free bowl in which the egg white is placed (otherwise it's hard to pass). I put an ice bag under the egg white pot to cool down. This way, the egg white is better to pass
Step10:Prepare the whipped egg whites first. Squeeze 34 drops of fresh lemon juice into the egg whites (this way, it's easy to beat the egg)
Step11:Electric egg beater (please use 3 chopsticks for manual whisking) to whisk the egg white. Stir evenly and there will be rough blisters (fish eye blisters?) . add 1 / 3 (5g) of the remaining fine sugar. Continue to beat at medium spee
Step12:It's easy to show up in a few click
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Cooking tips:1. Egg white is the key point. The container must be free of oil and water. It's easier to pass when the ice bag is placed under the bottom to cool down. ~ 2. The egg white and the batter are blended and mixed. It's necessary to mix them quickly and gently from the bottom up. Don't circle them. Don't crush the egg white bubbles on the surface of the knife. Otherwise, they will be defoaming. ~ 3. Master the preheating of the oven. It's better to put the container into the oven after 10 minutes of preheating It is not easy to keep the protein batter for a long time; 4. The effect of deodorization of fresh lemon juice is better than that of concentration (maybe psychological reasons?) 5. Pay attention to the state of shuflei in the oven at any time. If the surface turns golden and yellow in 10 minutes, then your fire is too big 6. The sugar on the inner wall of the baking bowl should be even. There should be no sugar free area. The edge of the bowl should also be. In this way, shuflei will be fluffy and good-looking in shape ~ there are skills in making delicious dishes.
Detailed production method of high gluten flour plate of vanilla shuflei (shuhuli, custard), it looks delicious
Detailed production method of high gluten flour plate of vanilla shuflei (shuhuli, custard), a little more sugar will taste better
Detailed production method of high gluten flour plate of vanilla shuflei (shuhuli, custard) This is great
I have eaten before Detailed production method of high gluten flour plate of vanilla shuflei (shuhuli, custard) I will try to make it for my family
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