Chinese Food
Cheshire Cheese
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Have you ever tasted the taste of cloud? Try shuflei. The fleeting soft taste makes the tongue crisp. We must grasp the moment when it comes out. Pot by - Lu Baole's fashion pot stew picture by - Taiwan delicious magazine
Cooking ingredients
Cooking Steps
Step1:Preheat the oven to 220 ℃; evenly spread the melted salt-free butter in the stew pot. Sprinkle with cheese powder. Set aside.
Step2:Cut the cream cheese into small pieces. Put it into a mixing basin. Use an egg beater to stir and soften it. Add mustard sauce, salt, cardamom powder and Italian flavor. Mix well to make an egg yolk paste. Set aside.
Step3:Put the protein and Tata powder into another clean mixing bowl. Beat the egg beater to a coarse foamy mixture. Add the granulated sugar to each time until the foam is firm.
Step4:Add the egg white into the yolk paste in several times and mix. The action should be light and fast. Avoid too much defoaming. Mix well and fill in the method 2 stew pot. Bake in the oven at 220 ℃ for 10 ∼ 12 minutes. Take it out and taste it immediately.
Cooking tips:~ besides cooking in the fire, the pottery pot can also be used as a baking mold to bake in the oven. The small stew pot used here is very suitable for baking various desserts in the oven. The addition of Tata powder to the protein can neutralize the alkalinity of the protein. It can help the protein to pass away and increase the stability of the foam. This shuflei is salty. If you want to increase satiety, you can also fill the bottom with mashed potatoes. There are skills in making delicious dishes.
