Chinese Food
Shuflei
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Souffl é means puff up. It's a kind of dessert that is hard to shoot for the finished product. Because the roasted Souffle will collapse soon, so you should taste it as soon as it's out of the oven.
Cooking ingredients
Cooking Steps
Step1:Pour the milk into the bow
Step2:Sift the low gluten flour into the milk. Stir until there is no pimple
Step3:Filter into the milk pot
Step4:Pour butter and 8g sugar into the milk pot. Heat the milk pot over a low heat and cook until the paste has lines. Let it cool on the side
Step5:Apply butter evenly to the bottom and around the mold
Step6:After that, sprinkle white sugar on the inner wall of the mold to make the inner wall stick to a layer. Pour out the extra fine sugar. This is to make the cake stick to the mold and be better fluffy
Step7:Separation of yolk protein
Step8:Add the yolk to the cooled milk paste. Stir well
Step9:Put the remaining 8 g of fine sugar into the protein three times, and use the electric eggbeater to beat until it is dry and foamy
Step10:Mix one third of the egg white and the yolk milk paste evenly
Step11:Then pour all the remaining proteins back and mix well
Step12:Pour the batter into the mould until it is 80 to 90 minutes full, and knock out bubbles
Step13:Bake for 20 minutes in a preheated oven at 180 degrees
Step14:Just sift the sugar powder out of the oven
Step15:Finished product.
Cooking tips:1. The protein should be put in a basin without oil and water; 2. Do not draw a circle when mixing to avoid defoaming. There are skills in making delicious dishes.
