Chinese Food
Mambu kitchen shuflei lemon pudding
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Souffl é is a French cooking method. The main materials include egg yolk and different ingredients mixed with beaten protein. After baking, it is light and fluffy. Souffl é comes from the past participle of the French verb souffler. It means inflate or simply puff up. It's said that this kind of cooking method appeared in the middle ages. At that time, the ladies and ladies of the upper class wanted to eat sweets and worried about getting fat. So they asked the cooks to make low calorie sweets. So this kind of entrance changed from protein is instant. Nothingness The delicious food is displayed in front of the guests. Shuflei can not only make sweets, but also make entrees or main dishes, such as cheese shuflei, foie gras shuflei, etc.. Today's shuflei lemon pudding is special because the egg paste will be divided into two layers when baking. The upper layer is the light and soft shuflea. The lower layer is the fragrance puff
Cooking ingredients
Cooking Steps
Step1:Materials: sugar 180g + 2tsp, butter 60g, egg 3 (yolk and egg white separation), plant vanilla extract 1tsp, lemon 1, common flour 40g, milk 240ml, salt 1 / 4ts
Step2:Beat butter softened at room temperature. Add 180g sugar and beat well
Step3:Add egg yolk in turn. Beat evenly, then add lemon peel, salt and milk. Beat evenly at high speed
Step4:Then add the flour and mix well for use
Step5:Take another clean container. Prepare to beat the protein. Beat the protein until foaming begins. Slowly add 2tsp of white sugar. Continue beating until soft foaming begins
Step6:Add the whipped protein into the prepared batter twice. Stir evenly. Note - do not over stir to make the bubbles in the whipped protein disappear
Step7:Put them into the container respectively. Place the baking tray with heated water. Bake at 165 ℃ for 4045 minutes, and then pour them in - coat the inner wall of the mold with butter
Step8:Take the heat and enjoy shuflei.
Step9:
Step10:1
Step11:1
Step12:After cooling, another dessert with unique flavor will be naturally formed. After demoulding, turn it upside down. The top is lemon pudding with smooth taste. The bottom is spongy sponge cake with fresh fruit. It's the best enjoyment in this hot summer..
Step13:The demoulding is not good. I'm sorry.
Cooking tips:For complete pictures and more food, please see - http-// blog.sina.com .cn/s/blog_ 9bb844590101 endr.html The personal food website has officially opened. It has been in the process of optimization recently. Please forgive me for any inconvenience. I hope you can support me a lot www.manbukitchen.com There are skills in making delicious dishes.
