Matcha shuflei recipe-Chinese Food-best chinese food recipes-cooking food

Matcha shuflei

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Baking is a kind of enjoyment. A good oven is a foundation. In this way, you can fully control the taste of the finished product. This time, I entered a new oven, Heidegger B30. The color of cute pink made me fall in love at first sight. It inspired the hearts of girls who had not been excavated. I can't help it. The unique three-dimensional expansion saves a lot of space. The most important thing is that the oil-free liner. In this way, we can make oil-based food such as barbecue, steak and so on. We are no longer afraid of the later cleaning work. The first production starts with a little fresh and favorite Matcha tea. The smell of this summer tail is matched with the pink girl heart shuflei. 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. The taste is delicate and layered. It is the best enjoyment of taste buds.

Cooking ingredients

low gluten powder:30g

sugar a:22G

sugar b:44g

sugar (daub mold):moderate amount

butter (applicator):moderate amount

Cooking Steps

Step1:Good material. Put them in glass bowls separately. This can avoid being in a hurry during operation.

Step2:The butter is softened in advance. Brush a thin layer of butter in the mould with a wood brush.

Step3:Pour the sugar into the mold. Turn the mold with both hands. Make sure that the bottom and the edge of the mold are covered with a thin layer of sugar.

Step4:Separate the yolks and whites. Put them in two glass bowls. The bowls must be clean and free of water. Pour sugar A into the yolk.

Step5:Mix well with the egg.

Step6:Sift in the low gluten powder.

Step7:Draw a zigzag shape with egg and stir evenly until there is no particle.

Step8:Pour the cream and milk into the milk pot. Mix well.

Step9:Simmer until boiling. Leave the heat. About three minutes.

Step10:Slowly pour the milk mixture into the egg yolk paste. Mix it side by side.

Step11:After mixing, pour it back into the milk pot. Cook it in a small heat until it is thick. Be sure to cook it well and stir it at the same time to avoid uneven mixing.

Step12:After cooking, pour it back into a clean glass bowl, seal the plastic wrap, and refrigerate it in the refrigerator until it is hand warm.

Step13:Whisk the egg white with a beater until there is a fish eye bubble. Pour in a third of the fine sugar B. continue to whisk.

Step14:Whisk until thick. Add two-thirds of sugar. B. continue to whisk.

Step15:Whisk until there are obvious lines. Pour in the remaining fine sugar B. continue to whisk.

Step16:It can be sent until there is obvious hook when lifting, and the wet state is dry.

Step17:First put one third of the protein cream into the refrigerated protein cream. Use a scraper to cut it and stir it evenly. Be careful not to circle it and avoid defoaming.