Chinese Food
A cloud like French dessert, shuflei
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Shuflei like a cloud. Let every taste be soft like a cloud. This kind of dreamlike dessert was born in the most affluent period in the middle ages of France. It is said that French people lived in luxury at that time. Each meal took 34 hours to eat more than 20 dishes. At last, there was no appetite for dessert. However, the arrangement could not be saved. So the chefs invented this dessert which looked huge but contained a lot of air and had little actual content. The reason why it's called dream dessert comes from this. Because the protein it uses contains a lot of air. Shufley was beautiful and spectacular when she first came out of the oven. But when she met the air outside, she would lose her beautiful appearance in a short time. Suddenly, she became a bubble. Therefore, to taste its delicious, we must be quick.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Butter the inside of the baking bow
Step3:Milk with yol
Step4:Beat evenly with electric beate
Step5:Sift in the low powder and mix well. To no particle
Step6:Melt butter in hot water. Add to batter while ho
Step7:Mix wel
Step8:Next, we're going to kill the protein. Add 5 drops of lemon juice to the protein first. (lemon juice is the acidity of the acidified protein. It is also aimed at stabilizing the foam)
Step9:Beat the egg whites with electric beater at low speed until there are fish eyes. Add 1 / 3 sugar. (granulated sugar helps the protein get into the air and melts in a short time.
Step10:Turn the electric beater to beat the egg white at high speed until it is bulky and thickened. Add 1 / 3 sugar and continue to bea
Step11:Then turn the electric egg beater into a medium speed whisk. Beat until there are lines on the surface. Add 1 / 3 sugar. (protein cream is made of protein and sugar. A good protein cream. Beat in the air. The protein will form bubbles. After adding the sugar, it will produce viscosity. The bubbles will be firm and not easy to crack. A small and even protein cream. But you should pay special attention to the amount and time of adding the fine sugar. Adding too much fine sugar at one time will inhibit the foaming of the protein cream. But adding too little will make the bubbles too much. So it is better to add the fine sugar into the protein cream three times to beat.
Step12:Then turn the electric egg beater to high speed to beat the egg white to the inverted triangl
Step13:Use a scraper to put the beaten egg white and yolk butter togethe
Step14:Use scraper to cut and mix from bottom to top quickl
Step15:Pour the batter into the baking bowl. 8 minutes full. Preheat the oven in advance. 185 degrees. 20 minutes. After baking, Sift some sugar powder on the surface and eat while it's hot.
Step16:Beautiful shuflei is coming ou
Cooking tips:Because there is a lot of air in the protein. Shufley was beautiful and magnificent when she first came out of the oven. But when she met the air outside, she would lose her beautiful appearance in a short time. Suddenly, she became a bubble. Therefore, to taste its delicious, we must be quick. There are skills in making delicious dishes.
