Matcha shufulei(mo cha shu fu lei )

Matcha shufulei

Introduction:

"When it comes to France, it's easy to think of romance and food. French food is unique for its delicacy and complexity. From appetizer to main meal, cheese and dessert, and finally with a cup of coffee, enjoying French meal requires not only good appetite, but also good patience. Shufulei, also translated as souffle, is a French cooking method. Souffl é comes from the past participle of a verb souffler in French, which means "inflate" or simply means "puff up". Its biggest feature is dreamlike and fleeting. Even in France, not every restaurant can provide this delicate dessert. Fortunately, it's not too complicated to make this kind of desserts. You can bake one at home to experience the instant beauty of blooming Epiphyllum. In Paris, there are the world's top restaurants. Chefs of all kinds of cuisines are proud to open a shop in Paris. In addition to French local cooks, Japanese cooks also have a place in the French dessert industry. For example, Mr. Aoki's dessert shop is the love of the French and is very popular. This is probably because French desserts, like Japanese desserts, are light and natural in taste. The combination of eastern and Western recipes can often produce special sparks. Today, on the basis of the traditional original shufulei, I added Oriental Matcha to make this Matcha shufulei. The bitterness in the aftertaste of Matcha can reconcile the original sweet and greasy taste of shufulei. It has a strong and balanced tea aroma, which is worth trying! "

Production steps:

Step 1: prepare the raw materials, and mix the high gluten flour and Matcha powder evenly

Step 2: separate the egg white from the yolk, beat the egg white into a large bowl without water and oil, and put the yolk aside.

Step 3: put 18G butter in a low heat pot with some temperature, turn off the fire when it's half melted, stir slowly, let the remaining temperature of the pot melt all the remaining butter into liquid.

Step 4: sift the high gluten powder and Matcha powder, and add them into the butter

Step 5: mix the powder and butter evenly

Step 6: mix the powder and butter evenly

Step 7: pour the milk and 20g sugar into the pot and stir well

Step 8: turn on the minimum heat, stir while heating, heat until the egg milk in the pot becomes viscous, turn off the heat, stir for a while, and place the remaining temperature to stick to the pot.

Step 9: let stand for a few minutes to cool, then add the two yolks and two drops of vanilla. Mix well and set aside.

Step 10: spread a layer of butter on the inside of the baking bowl, pour in the sugar and shake to make the inside of the baking bowl covered with sugar. In particular, the edge of the baking bowl must be stained with sugar, so that shufulei can grow up smoothly.

Step 11: let's beat the egg white. Add a drop or two of white vinegar or lemon juice to the egg white. Beat the egg into the fish's eyes at low speed. Then add 15g white granulated sugar in three times, and increase the speed of egg beater by one gear each time

Step 12: finally hit the dry foaming state at high speed, that's the ability to get a small upright point, and the protein is no longer glossy.

Step 13: mix egg milk, Matcha and protein. Take one third of the protein into egg milk Matcha, and mix well from bottom to top. Do not stir in circles to avoid protein defoaming

Step 14: add the mixed Matcha batter to the remaining protein, and continue to mix evenly by turning from bottom to top.

Step 15: pour shufulei batter into a baking bowl and smooth the top. Clean the batter on the edge of the bowl, and fill the sugar on the edge of the bowl.

Step 16: pour shufulei batter into a baking bowl and smooth the top. Clean the batter on the edge of the bowl, and fill the sugar on the edge of the bowl

Step 17: preheat oven 180 degrees, middle layer, bake about 15 minutes.

Step 18: bake until the surface is golden. Sprinkle with powdered sugar immediately after baking, and eat immediately. Be quick~

Materials required:

Milk: 105g

High gluten flour: 13g

Matcha powder: 5g

Butter: 18G (for Matcha paste)

Eggs: 2

Fine granulated sugar: 15g (for beating protein)

Powdered sugar: a little (for decoration)

Vanilla extract: 2 drops

White vinegar: 2 drops

Note: 1. This Matcha flavor shufulei is made of 13g high gluten flour and 5g Matcha powder. If you want to make the original flavor, you can directly use 18G high gluten flour. If you want to make cocoa flavor, you can also change Matcha powder into cocoa powder. 2. Use flour instead of low gluten flour. Use high gluten flour to support the growth of shufulei. 3. Adding vanilla essence is to remove the egg smell, but the taste of Matcha itself is more prominent, and vanilla essence can be omitted. But if it's original, it's best to add vanilla. 4. The sugar in the baking bowl must be spread evenly, especially at the mouth of the bowl. During the baking process, the sugar on the wall of the bowl is heated and melted to prevent the batter from sticking to the baking bowl, which is a great contribution to help shufulei grow up smoothly. Shufulei's head is crooked because there is no sugar on the rim of the bowl. Some batter sticks to the baking bowl, so it becomes crooked head. 5. Add a few drops of white vinegar or lemon juice when beating egg white to neutralize the alkalinity of egg white and help to beat. 6. Finally, don't omit the steps of powdered sugar. First, because Matcha has a bitter taste, it's just right to eat with the sugar powder on the surface. Second, because of the addition of Matcha in the ingredients, the surface color of this shufulei may be darker than the original one, and the color with powdered sugar is more beautiful.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Mo Cha Shu Fu Lei