Chinese Food
Vanilla Shufu Lei
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Shuflei. Also translated as shuhuli. Custard. It's a French way of cooking. This special cooking method. The main materials include egg yolk and different ingredients mixed with beaten protein. After baking, it is light and fluffy. Souffl é comes from the past participle of the French verb souffler. It means inflate or simply puff up. It is said that this kind of cooking method appeared in the middle ages. The chefs specially used protein to change this kind of nihilistic food and tried their best to send it to the guests. The roasted shuflei must be tasted every second. Otherwise, it will leak quickly. The best tasting time is 6 minutes. Therefore, my photos are also simplified as much as possible.
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials.
Step2:Spread a thin layer of butter on the inner wall of the baking bowl. Pour in the sugar and shake it. Make the sugar evenly stick to the mold wall. Pour out the excess sugar. The amount of butter and sugar used here is not included in the ingredients.
Step3:18 grams of butter melted into a liquid.
Step4:Add 18 grams of high gluten flour.
Step5:Stir well to form a paste.
Step6:Pour the milk into the saucepan. Add 20 grams of sugar.
Step7:Add 3 drops of vanilla. Boil the milk in the milk pan until it boils.
Step8:Slowly pour the boiled milk into the egg paste. Pour and stir.
Step9:After pouring all the milk and stirring evenly, sieve the mixture back to the milk pot.
Step10:Reheat with a small fire and stir until it boils and becomes thick. Off fire. Cool for 1015 minutes.
Step11:The yolk of the egg is separated from the white.
Step12:Add the yolk to the cooled batter.
Step13:Mix well.
Step14:Add the remaining 15 grams of sugar into the egg white three times. Beat with the beater until it is dry and foamy.
Step15:Put 1 / 3 of the egg white into the yolk paste. Mix well.
Step16:Then pour it all back into the egg white and mix it well again to make shuflei batter.
Step17:Pour the shuflei batter into the mold you prepared at the beginning. It's eight to nine.
Step18:Then, wipe the paste away from the mouth of the bowl with chopsticks to make shuflei grow higher.
Step19:Put it into the preheated oven with the temperature of 190 ℃. Bake for about 15 minutes.
Step20:Until it's fully inflated. The surface is golden.
Step21:Sprinkle sugar powder on the surface for decoration and eat immediately.
Step22:Finished product drawin
Step23:Finished product drawin
Cooking tips:1. Shuflei is a dessert that will collapse in a short time after it is put out of the oven. In order to ensure the taste, please eat it immediately after it is put out of the oven. 2. When mixing the beaten egg white with the base material, be sure to use the mixing method from the bottom to the top. Do not circle the mixing to avoid defoaming. There are skills in making delicious dishes.
