Chinese Food
Shuflei
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Shuflei is mainly a mixture of butter, high gluten flour, milk and yolk, as well as a full cream. Shuflea pasta is very few. It is mainly through the heat expansion of the air filled in when the protein is sent to bake to make the cake pop up. Therefore, shuflei has a fluffy and light taste. However, it will collapse as the heat dissipates. The taste will also be affected. The best taste period of shuflei is very short. Only a few minutes. So it's very rare to eat shuflei in the coffee shop outside. If you want to try this charming cake, it's a good choice to make your own.
Cooking ingredients
Cooking Steps
Step1:Ingredients and tools neede
Step2:Before we make the mold, we need to melt some butter (out of the formula). Dip a little butter in the brush and evenly smear it on the inner wall of the mold. Add sugar into the mold. Rotate the mold to make the sugar evenly adhere to the inner wall of the mold. Pour out the extra sugar.
Step3:If you stick too much sugar, shake the mold gently on the table once or twice.
Step4:Let's make custard first. The first step - butter melts in water.
Step5:Step 2 - sift the high gluten flour and add it into the melted butter. Use the hand eggbeater to mix evenly until there is no granule paste.
Step6:Step 3 - add sugar (20g) to the milk.
Step7:Step 4 - heat the milk until it is about to boil. Pour it into step 2. Stir while pouring.
Step8:Step 5 - after mixing well, sift the mixture and pour it back into the heated milk pot (thick saucepan is required here
Step9:Continue to heat the mixture with a medium or small fire. During this period, the mixture needs to be continuously stirred with a hand beater until it becomes viscous. Cool for 1015 minutes.
Step10:The heated batter is thick, smooth and free of granules.
Step11:Step 6 - add the yolk to step 3. Use the hand beater and mix well while pouring. When the egg yolk is added, the batter temperature shall not exceed 60 ℃. Otherwise, the egg yolk will be scalded and caking will occur.
Step12:The custard is ready. We went on to make a protein cream. Here is a tip about protein delivery. You can put the protein into the refrigerator and freeze it until there are ice dregs around before you kill the protein. This will make it easier to kill the protein.
Step13:Use the electric egg beater to whisk the protein at high speed. We add the sugar into the protein in three times. Add the first sugar when the protein is whipped until it has blisters.
Step14:When the protein foam is thick, add second granulated sugar.
Step15:Add the third fine sugar when the protein appears the beating trace. Beat until it is dry and foamy.
Step16:When the cream is over, it can be mixed with the custard. This step is the same as our Qifeng cake. Divide the whipped cream into 3 parts. Add one part to the batter. Scrape and mix well. Then pour in the remaining 2 / 3 of the protein cream rela
Step17:
Cooking tips:Like other tastes can also be adjusted according to your own preferences. For example, vanilla seeds can be added to milk. Turn into vanilla shufley. Add lemon peel to milk. Turn into lemon shuflea. Lemon shuflei can be baked directly with lemon as a mold. The taste is also very good. A little lemon juice in the lemon shell and the light taste of shuflei can definitely stimulate your taste buds. You can also try to replace the milk with orange juice. But the orange juice is sweet. So the amount of sugar originally added into the milk should be slightly reduced. There are skills in making delicious dishes.
