Chinese Food
Shuflei
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The reason why shuflei has a lasting charm is that it has a short-lived taste time in addition to the taste. This delicious dessert. Only a few minutes after it's out of the oven. After a while, the former beauty quickly collapses as the heat dissipates. The unique light taste is no longer there. The outside is fluffy and the inside is soft. The light taste at the entrance is even more fascinating.
Cooking ingredients
Cooking Steps
Step1:Brush butter on the inside of shuflei cu
Step2:Pour the sugar in the shuflei Cu
Step3:And gently rotate to make sure the wall is covered with white suga
Step4:Put the milk in the pan. Bring to a boi
Step5:Egg yolk and vanilla seeds in a bow
Step6:Stir the yolk slightly. Pour in half the heated milk slowl
Step7:Add the sifted cake powder and mix well. Then pour the remaining milk into the yolk paste and quickly mix well to make the batter.
Step8:Pour the batter back into the pot and continue to heat and stir until it is thick and off the fire.
Step9:Cool the batter to 3540 degrees, then add butter and stir evenly. Place it in normal temperature for standb
Step10:Whisk the protein with a blender until it foams. Slowly add 10g of young granulated sugar.
Step11:Continue beating until firm, i.e. 10%.
Step12:Add it to the cooled batter twice. Mix it up every time. Add another time. The cake paste is finished.
Step13:Pour the cake paste into the shuflei cup. 8 points full.
Step14:The reference baking temperature is 180 ℃. The time is about 15 minutes.
Cooking tips:1. When shuflei is no longer bulky, it still needs to be roasted for another 23 minutes. Let it shape. 2. Shuflei should be eaten as soon as possible after coming out of the oven. Otherwise, it will collapse and affect the taste. 3. When the butter is poured into the egg yolk, it should be stirred quickly to avoid too high temperature and too fast ripening of the egg yolk. 4. According to the size of the container, the amount of butter and sugar will be different. There are skills in making delicious dishes.
