Chinese Food
Blood orange shuflei
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I don't want to waste the skin of the blood orange. Let's turn it into a container for shuflei.) I chose the blood orange because there is only one left at home. And the skin of the blood orange is thin and easy to dig.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Wash oranges and cut them in hal
Step2:Use a thinner spoon to dig out the pulp without damaging the orange pee
Step3:Separate the egg yolk protein with the egg separator. Add a few drops of lemon juice to the egg yolk protein and beat with the electric egg beater until it is dry and foamy
Step4:Melt butter into liquid state. Add milk, orange syrup, sifted low gluten flour and egg yolk in turn and mix wel
Step5:Put the beaten protein and sugar orange peel into the egg yolk paste and mix wel
Step6:It's like thi
Step7:Pour the mixed liquid into the orange peel and fill it u
Step8:Preheat the oven for 190 degrees in advance. Then bake the orange peel for 10 minutes
Step9:It's better to sprinkle some sugar powder on it
Cooking tips:Don't leak the orange peel; you can't add the sugar orange peel without it; don't fill the orange peel too full, or it will burst out; you have skills in making delicious dishes.
