Shuflei recipe-Chinese Food-best chinese food recipes-cooking food

Shuflei

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Four shuflees were roasted in the afternoon. They were killed instantly. Ha ha. This must be tasted every second. Otherwise, it will collapse in less than a minute. I took a few photos in time. I feel like it's beginning to collapse. My daughter ate two at a time. I feel sweet. This is a French dessert. It's also called custard. It's puffy and light. It's ready to melt at the entrance. Generally, it's made of butter. I like vegetable oil for my health. It's as delicious as corn oil.

Cooking ingredients

two eggs, 25g milk, 20g corn oil, 25g sugar and 8g low gluten flour.:8

mold - 4 baking bowls (or 2 baking bowls) 7 cm wide:8

Cooking Steps

Step1:Fill the container with a little corn oil with a brush and let the sugar stick to the oil. Mold - 4cm wide baking bowl (or 2cm wide baking bowl

Step2:Prepare materials and containers. Two eggs, 25g milk, 20g corn oil, 25g sugar and 8g low gluten flour.

Step3:Pour the corn oil into the container. Add the milk and stir well.

Step4:Sift in flour and mix wel

Step5:Add the yolk and stir well (yolk and protein separation

Step6:Add sugar to the protein three times. Beat until it is inverted triangle.

Step7:Put the beaten protein into the yolk paste twice (or three times). J shape. Mix well.

Step8:Pour into mol

Step9:Preheat the oven at 190 degrees. Bake the middle layer of the oven for about 10 minutes.

Step10:It's out.

Step11:It's tender inside. It's ready to melt at the entrance.

Cooking tips:1. Apply oil on the baking bowl. Brush evenly. 2. You can put a layer of sugar on the edge of the baking bowl before baking. It's easy to rise when baking. 3. Put the batter away from the mouth of the bowl. Wipe it with your hands. It will make the roasted shuflei look better and grow taller. 4. When baking, time is the key. If the time is long, it seems to rise very high, but the inside is not moist. There are skills in making delicious dishes.