[jujube fragrance Shufu Lei] recipe-Chinese Food-best chinese food recipes-cooking food

[jujube fragrance Shufu Lei]

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Souffl é is also translated as souffl é. 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. Shuflei is delicate and smooth like a cloud. It's also smooth like a stewed egg. Especially, the version with less oil and sugar is not too many. Shuflei can also be used as a dessert before and after a meal. I don't like sweetness so I'll make a low sugar version. -

Cooking ingredients

Cooking Steps

Step1:1. Prepare all materials.

Step2:2. Soften the butter and coat the inside of the baking cup. After the butter is heat insulated and dissolved, add low powder and mix.

Step3:3. Add 5g sugar to the milk and boil it away from the fire. Preheat the oven up and down 165 degrees in advance.

Step4:4. Pour the milk into the batter in three times. Stir while mixing, and then return to the furnace for small heat. Stir while heating until the batter is smooth and off the fire.

Step5:5. Separate the yolk and egg white. Add the yolk into the batter and mix well until it is delicate. Put the egg white into a large bowl without water, oil or yolk for use.

Step6:6. Beat the egg white at a low speed and then add sugar for medium and high grade until it is dry (hard) foaming. The egg beater has a small upright horn shape.

Step7:7. Take 1 / 3 protein and egg yolk paste and mix well until there is no protein.

Step8:8. Pour the egg paste back into the remaining protein and mix it gently without protein.

Step9:9. Put it into the baking cup and shake out the bubbles.

Step10:10. Preheat the oven in advance. Put it into the oven and bake for 20 minutes at 165 ° 170 ° C.

Step11:11. When it's time to take it out, sprinkle it with sugar powder. Take a snapshot within 1 minute. It will retract immediately.

Step12:Finished produc

Step13:Finished produc

Cooking tips:1. Rolling sugar on the edge of the cup allows shuflei to expand evenly (in fact, it doesn't need butter and rolling sugar). 2. The albumen should be hard to beat. The batter should be light and even. As long as these two points are in place, shuflei will expand beautifully. 2. The temperature of the oven is 165170 ℃. Bake for 20 minutes. Do not open the oven halfway (it is better not to open the oven). 3. It's best to eat it in 5 minutes, or it will collapse. There are skills in making delicious dishes.