Recipe: You are my "Shu Fulei"

Home Cooking Recipe: You are my

Notes:

Soufflé's French desserts, which are often found in Yishu's novels, are touted by various petty bourgeoisie. Crisp skin, milky filling, the entrance is like a cloud. From the end of the oven to the table, in just 5 minutes, the elegant and fluffy Shu Fulei is like a forest flower thanked Chunhong, hurriedly collapsed. In a moment, Fanghua, naturally, is to achieve a poetic and artistic meaning. Usually the hostess is affectionate, waiting for the male owner to go home, calculate the time at the moment he enters the house, out of the oven, and give him a surprise... and the result is usually that the man does not cooperate Or temporarily work overtime, or traffic jam on the road, or Zhang San Li four downstairs for ten minutes gossip. So, Shu Fulei, like the hostess's good mood, vented, collapsed, and then triggered a feeling about love...

Ingredients:

Steps:

  1. Home Cooking Recipe: Separate the egg whites and egg yolks and place them in two egg bowls for use. The cream cheese is softened at room temperature in advance, and the electric egg beater is sent to a smooth, non-blocky and granules;

    Separate the egg whites and egg yolks and place them in two egg bowls for use. The cream cheese is softened at room temperature in advance, and the electric egg beater is sent to a smooth, non-blocky and granules;

  2. Home Cooking Recipe: Add whipped cream, pure milk and Cointreau, use an electric egg beater to get a smooth and smooth state, enter the egg yolk, and mix evenly with a manual egg beater;

    Add whipped cream, pure milk and Cointreau, use an electric egg beater to get a smooth and smooth state, enter the egg yolk, and mix evenly with a manual egg beater;

  3. Home Cooking Recipe: Screen into material A, use a manual egg beater to quickly stir and smooth without particles to form egg yolk paste, spare;

    Screen into material A, use a manual egg beater to quickly stir and smooth without particles to form egg yolk paste, spare;

  4. Home Cooking Recipe: The protein cream is prepared by adding the material B to the egg white, and using an electric egg beater to send it to a fine and smooth, fluid, and the meringue is finished;

    The protein cream is prepared by adding the material B to the egg white, and using an electric egg beater to send it to a fine and smooth, fluid, and the meringue is finished;

  5. Home Cooking Recipe: The cake paste is prepared by pouring the egg yolk paste into the meringue twice and mixing it with a stirring knife in a 'J' shape from bottom to top to form a cake paste.

    The cake paste is prepared by pouring the egg yolk paste into the meringue twice and mixing it with a stirring knife in a 'J' shape from bottom to top to form a cake paste.

  6. Home Cooking Recipe: Cut the oil paper into a mold size pad to the bottom of the mold. (The bottom mold needs two layers of tin foil on the outer bread.) Apply a layer of baking oil to the inner wall of the mold (use butter instead). The cake paste is filled into the mold for about 8 minutes. Disk to exclude air;

    Cut the oil paper into a mold size pad to the bottom of the mold. (The bottom mold needs two layers of tin foil on the outer bread.) Apply a layer of baking oil to the inner wall of the mold (use butter instead). The cake paste is filled into the mold for about 8 minutes. Disk to exclude air;

  7. Home Cooking Recipe: Place the mold in a deep-baked pan and fill the pan to about half the height of the mold;

    Place the mold in a deep-baked pan and fill the pan to about half the height of the mold;

  8. Home Cooking Recipe: Bake (preheat the oven 10 minutes in advance), get angry 150/under fire 150 ° C, 40 min, change the direction of the baking pan, 10 min, total 50 min;

    Bake (preheat the oven 10 minutes in advance), get angry 150/under fire 150 ° C, 40 min, change the direction of the baking pan, 10 min, total 50 min;

  9. Home Cooking Recipe: After baking, wear high-temperature gloves to take out the cake from the oven, and release the mold while hot. After the cake is cooled, use a powder sieve to spread a thin layer of material C on the cake for decoration. ;

    After baking, wear high-temperature gloves to take out the cake from the oven, and release the mold while hot. After the cake is cooled, use a powder sieve to spread a thin layer of material C on the cake for decoration. ;

Tips:

Tip: 1. Cream cheese should be warmed at room temperature in advance, (winter) can be softened with water from 70~80 °C, and softened before being beaten with eggbeater. 2. Sieve powder is used to screen out impurities and particles in the powder. At the same time, the powder is in full contact with the air to reduce the formation of agglomerates, and it is easier to mix well. 3. Low speed is to prevent excessive air from entering the material, causing the cheesecake to crack. 4. The mixing is to make the mixing more uniform, otherwise the protein paste is easy to float on top. The surface of the baked cake has more pores and is very fluffy, while the bottom is relatively dense. Pay attention to the method of using the up and down mixing method and fast Mix well, otherwise the protein cream is easy to defoam. 5. Use the water bath method to bake, generally use cold water in summer to prevent the temperature from rising too fast, causing the cake to crack or produce large bubbles. In winter, warm water is generally used to speed up the baking (depending on the indoor temperature). 6. The cake is hot-released in a minute or two after being taken out of the oven. The heat between the cake and the mold can cause the cake skin on the outside of the cake to fall off to ensure its appearance is intact.


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