Chinese Food
Shuflei
(743108 views)
Cooking ingredients
Cooking Steps
Step1:Low gluten powder 15
Step2:Milk 60m
Step3:Egg separates yolk from protein; yolk is used for making paste; protein is used for beatin
Step4:Butter has two uses. 15g butter is used to make paste. In addition, brush some in the baking bowl (9mm at the bottom)
Step5:Fine sugar 15g. In addition, put some sugar in the baking bowl and roll it around. Cover it with sugar
Step6:It's a bowl of butter and suga
Step7:Melt the butter in water. Put in the milk and boil it. Turn off the heat. Then put in the flour with low gluten. Mix it completely and cool it
Step8:Add yolk and stir after coolin
Step9:Beat with protein ~ ~ 15g sugar for three times. Finally beat into dry foa
Step10:Mix the batter with the egg whit
Step11:Preheat the oven at 190 ℃ for 10 minutes. Put it in the middle and lower layers. Bake at 190 ℃ for 18 minutes
Step12:Finally sprinkle coconut or sugar powder to finish ~
Cooking tips:My shuflei is not as smooth as the master on the Internet because it's the first time to bake. I don't know whether it's the uneven firepower of the oven or how it is. It's a little pity that it's tilted to one side after being thrown up. I don't know if there's a more stable way. Baking is to keep touching Soha ~ ~ shuflei is a very interesting little dessert. It only takes less than 5 minutes after it's finished, and then it shrinks So it's like a Epiphyllum. It's the best memory after a brief meeting with the host ~ ~ ~ it's skillful to cook delicious food.
