A French dessert as soft as a cloud(rou ruo yun duo ban de fa shi tian dian xiang cao shu fu lei )

A French dessert as soft as a cloud

Introduction:

"The cloud like shufulei makes every mouthful as soft as a cloud. This kind of dreamy dessert was born in the richest period of the Middle Ages in France. It is said that the French lived in luxury at that time, and each meal took 3-4 hours to eat more than 20 dishes. At last, they had no appetite for dessert, but they couldn't save the ostentation. So the chefs invented this kind of dessert which looked huge but contained a lot of air and didn't have much actual content. The reason why it is called dream dessert also comes from this, because the protein used contains a lot of air. Shufulei was quite beautiful when she was just out of the oven, but when she met the air outside, she would lose her beautiful appearance in a short time and suddenly become a bubble. Therefore, to taste its delicious, we must be quick

Production steps:

Step 1: spread a thin layer of butter on the inner wall of the baking bowl, pour in the sugar and shake it to make the sugar stick to the mold wall evenly.

Step 2: pour 1 / 2 milk into the pan, scrape in vanilla seeds, heat over low heat until slightly open; turn off the heat, cover the pan and simmer for 5 minutes.

Step 3: mix the remaining milk with corn starch and pour into the milk pot.

Step 4: heat with low heat and stir continuously to form wavy paste, then cool off.

Step 5: beat the protein at low speed until it is bubbly, then add vanilla sugar to beat it at medium speed.

Step 6: beat until dry foaming, about 9 minutes.

Step 7: Take 1 / 3 protein into vanilla milk paste, cut and mix well.

Step 8: pour back the protein, quickly cut and mix well.

Step 9: put the protein paste into the baking cup and scrape it flat with a scraper. Put it into a preheated oven at 220 ℃ and bake until it is slightly swollen. (about 3 minutes)

Step 10: adjust the temperature to 180 ℃, and the surface is golden. (about 7 minutes)

Materials required:

Corn starch: 15g

Pure milk: 150 ml

Vanilla sugar: 20g

Egg white: 2

Vanilla pods: a little

Butter: moderate

Sugar: right amount

Precautions: 1. The volume of protein in shufulei batter accounts for the vast majority. Use it immediately after it is out of the oven. Otherwise, the volume will be reduced when the temperature drops, and the taste is not as soft and loose as when it is hot. 2. Before baking, the mold must be oiled and sprinkled with sugar, which can make the paste expand more when baking.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Rou Ruo Yun Duo Ban De Fa Shi Tian Dian Xiang Cao Shu Fu Lei