Chinese Food
Shuflei
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Cooking ingredients
Cooking Steps
Step1:Apply the butter in the coating material (5g butter and 25g sugar) on the inner wall of the mold. Then pour in the sugar and cover all parts evenly. Then pour out the excess sugar.
Step2:Mix the butter, milk, sugar and corn starch in material B (20g butter, 80g milk, 5g sugar and 15g corn starch). Stir evenly. Then heat in a small heat. Stir while heating. Leave the thick paste on the fire. Continue stirring and cooling.
Step3:Add the yolk into the mixture twice. Mix well each time.
Step4:Mix the protein, sugar and lemon juice of material D (protein 2, sugar 30g, lemon juice 2ml). Beat to 9 minutes for foaming.
Step5:Preheat the oven for 200 degrees. Mix the batter of the beaten egg white and milk yolk. Stir well and pour into the mould coated with butter and sugar. Fill it up.
Step6:Bake in the middle layer of the oven. Bake for about 20 minutes until the surface is golden and the volume is expanded to 12cm of the mold.
Step7:Take out the mold. Sprinkle some sugar powder for decoration. Eat while it is hot.
Cooking tips:* * * there is no flour in shuflei batter. The volume of protein accounts for the vast majority. It should be used immediately after being baked. Otherwise, the volume will be reduced if the temperature is reduced. The taste is not as soft and fluffy as when it is hot. ***Before baking, the mould must be oiled and sprinkled with sugar. This can make the paste expand more when baking. There are skills in making delicious dishes.
