Chinese Food
Air sensitive vanilla. Enjoy it.
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I think most people will leave their favorite food for the final taste. Only shuflei's delicious food can't stand waiting. It is said that it is delicate and fragile. In fact, it is not difficult to operate, but it must be completed in one go from production to consumption. Don't look at it climbing to the top of the bowl. It may have retracted as soon as it turned around. It collapsed from fluffy clouds into egg cakes. When shuflei first came out of the oven, the taste was light, cloud like, delicate and smooth. After the entrance, it disappeared without trace. If it had vanilla flavor, it swept the tongue like a tornado. It came and went in a hurry. It addicted to dessert, but it did not leave a burden on the stomach.
Cooking ingredients
Cooking Steps
Step1:Use tool - daogrsg
Step2:First, handle the shuflei bowl - use a brush to evenly brush the softened butter on the inner wall of the whole mold. Then, add the fine sugar and turn it around to evenly coat the mold with the fine sugar. Pour out the excess sugar.
Step3:Separate the yolk from the egg white. Add the sugar to the yolk. Mix them evenly with the hand beater.
Step4:Sift the low gluten flour. Add in the yolk. Continue to mix the flour with the egg beater until the batter becomes fine.
Step5:First split the vanilla pods. Take out the vanilla seeds.
Step6:Add vanilla pods to the milk. Pour into the milk pot. Heat over medium low heat until steaming. No need to boil.
Step7:Pour in a little bit of the hot milk. Let the batter have an initial temperature. Add it to the batter about three to four times.
Step8:Sift the batter, pour it back into the milk pot, and filter out some lumps (this step cannot be omitted).
Step9:Bring the casserole back to the boil over medium low heat. Boil the casserole until it is thick. During this period, use the eggbeater to draw circles and mix well, so as not to make the batter agglomerate too fast and cannot be broken.
Step10:Pour out the casda sauce. Stir it evenly with a scraper. Cover the surface of casda sauce with a plastic film to prevent the surface from skinning. Let it cool for use.
Step11:Whisk the egg white to white at low speed. Add sugar three times. Beat until it is wet foaming. First add a third of the protein cream to the vanilla casserole.
Step12:Use the mixing method. Mix them well; add the remaining half for the second time. Finally, pour the mixed batter into the remaining protein cream. Use the same method to mix them well.
Step13:Pour shuflei batter into the prepared mold. Then use a small spatula to smooth the surface of the mold. Then use a kitchen paper towel to clean the batter overflowing from the edge of the bowl. Let shuflei expand and rise vertically during the baking process.
Step14:Put shuflei in the middle of the preheated oven right away.
Step15:Select up and down baking function. Set 180 ℃ to bake for 20 minutes.
Step16:Roasted shuflei. The surface obviously climbs and expands.
Step17:Sprinkle sugar powder on the stove for decoration, and then eat it while it's hot. If you like my recipes, please pay more attention to daogers_ Oh, China
Cooking tips:1. Cassida sauce doesn't need to be too thick. It's OK to thin it a little. Otherwise, it's very easy to defoaming when it's stirred with protein cream. 2. Shuflei should be eaten immediately after it comes out. It has the best flavor. There are skills in making delicious dishes.
