Chinese Food
Shuflei's romantic dessert
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I didn't know what the taste of shuflei was until I made it myself. I found it was irresistible. It was just a classic combination of flour and eggs, but it created a wonderful taste. As soon as shuflei is roasted, it should be eaten immediately. It's not that it's cold. It's that it's too fragile. It'll collapse soon. It's not beautiful. So you should taste it within 5 minutes after it's baked~
Cooking ingredients
Cooking Steps
Step1:First make the custard part - mix the sugar, flour, yolk and corn starch until there is no granule.
Step2:When the milk is heated to the edge, it starts to bubble and take out. Add slowly to the mixture of 1. Remember not to add the hot milk at once. Add slowly until all is added. Pour it all back into the pot. Heat it over a low heat. Stir it to avoid touching the bottom until the liquid is thick and smooth. Then cool it for use.
Step3:Making egg cream - mix the egg white and lemon juice. The electric egg beater starts to beat. Sugar is added to the egg white three times until the egg white becomes wet foaming. That is to say, there is a curved hook when lifting the egg beater.
Step4:Mix the custard with the beaten protein. Stir. Do not circle. It will defoamer.
Step5:Spread the mold - evenly brush the mold with a layer of softened butter. Then pour the sugar into the mold. Let the sugar evenly adhere to the mold (both at the bottom and on the side).
Step6:Put the batter into the mold, pour it on slowly, and smooth the surface with a knife.
Step7:Preheat the oven 180 degrees. Bake for 15 minutes.
Step8:Shuflei should be eaten as soon as it's baked. It's not that it's cold. It's that it's too fragile. It'll collapse soon. It's not beautiful. So you should taste it within 5 minutes after it's baked
Cooking tips:1. The butter on the inner wall of the mould must be softened rather than melted. Otherwise, it will flow down. After that, it is difficult to adhere the sugar evenly. 2. It is recommended not to use too coarse and fine granulated sugar for coating mold, otherwise the baked sugar has not melted, which will affect the taste. 3. As soon as shuflea is roasted, it should be eaten immediately. It's not worried that it's cold. It's too fragile. It will collapse soon. It's not beautiful. So you should taste it within 5 minutes after it's baked. 4. Someone can bake a very beautiful shuflea. That's shuflea with waistline. But the taste is not so bad. If you can't do it, don't force yourself. I just want to eat better than look good. There are skills in making delicious dishes.
