Chinese Food
Orange Shufu Lei
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This recipe refers to the afternoon tea of Guoming. Some materials are omitted directly. The effect and taste are good. It's a little light cheese taste. Welcome to try.
Cooking ingredients
Cooking Steps
Step1:Heat 20g milk and butter in water, mix well. Add in orange juice when it's a little col
Step2:Mix the egg yolk and cornstarch, and then slowly add the materials in step 1 and mix them well
Step3:Set the materials in step 1 and step 2 on fire and heat them directly. Stir them over low heat until they are thick as batter. Turn off the heat and cool them to room temperature
Step4:Preheat the oven first. The upper and lower layers are 200 degrees. Beat the egg white and 30g sugar until it is stiff and foamy. Then mix it with the batter in front evenly
Step5:Pour in the mold. I don't have a baking bowl here. Just use the tea cup at home instead
Step6:Heat the oven in the middle layer with water. 15 to 20 minutes. The color is burnt yellow
Step7:This is the complete shuflei after demoulding. Although it's about 2cm shorter than when it was first put out of the furnace, it's still good as a whole. Kill one directly.
Cooking tips:The bowls and bowls for egg white and sugar must be free of water and oil. Beat until hard foaming, i.e. the cream is standing upright. Also note that the milk and butter should be heated in separate water. In this way, the temperature can not be too high. For orange juice, it is better to wait for a little cool before adding. When baking, add water to the baking tray. Bake the batter directly in water. There are skills in making delicious dishes.
