Delicate dessert -- vanilla shufulei(jiao nen tian dian xiang cao shu fu lei )

Delicate dessert -- vanilla shufulei

Introduction:

"Shufulei". It's a nice name. Is there any wood? ~The finished product is so delicate and soft! Heat makes it climb, so be sure to eat it while it's hot. It will start to collapse after a while. It's a dessert that can't stand the test of time! Souffl é is also translated as souffle. It's a French cuisine. This special cooking method, the main materials include egg yolk and different ingredients, mixed with the beaten protein, after baking, light and fluffy. Souffl é comes from the past participle of a verb souffler in French, which means "inflate" or simply "puff up". It is said that this kind of cooking method appeared in the middle ages. Chefs specially used protein to change this nihilistic food and tried their best to bring it to the guests. Shufulei can not only be used as sweet food, but also as appetizer or main course, such as cheese shufulei, foie gras shufulei, etc. The roasted shufulei should be tasted every minute, otherwise it will soon "leak", and it will collapse completely after 20 to 30 minutes

Production steps:

Materials required:

Butter: moderate

Milk: 150g

Low gluten flour: right amount

Egg yolk: 1

Protein: the amount of an egg

White granulated sugar: right amount

Vanilla extract: moderate

Sugar powder: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Jiao Nen Tian Dian Xiang Cao Shu Fu Lei