Chinese Food
Shuflei cake
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Shuflei may look ordinary, but the appearance is not its real charm. The base material is made of yolk, milk, butter, etc. after mixing with the egg white, the freshly baked comb is extremely fluffy and light. Some people describe it as a delicious taste that melts as soon as it touches the tip of the tongue.. In addition to the taste, it has something to do with its short-lived taste time. This delicious dessert has only a few minutes to taste. As time goes by, the beauty once collapsed rapidly as the heat dissipated. The unique light taste is no longer available. Maybe it's just because it's short. Its beauty is precious. At present, shuflei is not popular in China, because we have to cook and eat now. There are few Western restaurants that can supply shuflei. So making your own is the best way to taste this dessert. Even if its taste time is short, you can taste the light taste. Even if you keep it by the oven
Cooking ingredients
Cooking Steps
Step1:Apply a thin layer of butter on the inner wall of the baking bowl. Pour in the sugar and shake it. Make the sugar evenly stick to the mold wall. Pour out the excess sugar.
Step2:18 grams of butter heat-resistant water melted into a liquid.
Step3:Add 18 grams of high gluten flour.
Step4:Stir well to form a paste.
Step5:Pour 105 grams of milk into the milk pot. Add 20 grams of sugar.
Step6:Add 0.5 teaspoon vanilla extract. Bring the milk to a boil.
Step7:Slowly pour the boiled milk into the batter in step 4. While pouring, stir the boiled milk into the batter in step 2. While pouring, stir to make a thick batter. If it is not thick enough, sift the mixture back into the milk pot. Heat it over a low heat again and stir it continuously until it boils to a thick state. Off fire. Cool for 1015 minutes.)
Step8:The yolk of the egg is separated from the white.
Step9:Add the yolk to the cooled batter in step 7.
Step10:Mix well to form a smooth thick batter.
Step11:Add 15 grams of sugar to the egg white. Beat with the beater until it is dry and foamy.
Step12:Mix the egg white cream with the yolk paste. Cut it up and down to make shuflei batter.
Step13:Pour the shuflei batter into the mold you prepared at the beginning. It's eight to nine.
Step14:Put it into the preheated oven with the temperature of 190 ℃ up and down. Bake for about 16 minutes in the middle layer until it is fully swollen and the surface is golden yellow.
Step15:Sprinkle sugar powder on the surface to decorate when it's out of the oven. Eat immediately when it's hot.
Step16:Please take photos within 2 minutes after the furnace is put out. Leave time for a hot taste. Remember. The best tasting period is only six minutes.
Cooking tips:1. Shuflei is a kind of dessert that will collapse in a short time after it is put out of the oven. In order to ensure the taste, please eat it immediately after it is put out of the oven. 2. When mixing the egg white and yolk paste, be sure to use the bottom-up mixing method. Do not circle the mixing to avoid defoaming. There are skills in making delicious dishes.
