[Shu Fulei] [Recipes from the recipe - Zhejiang Satellite TV 12-way Fengwei (first phase) Fengwei kitchen - Shu Fulei] Video address: http://v.qq.com/cover/0/0q7399c6a3za8wn/g0014qqz2hl.html?ptag =baidu.aladdin.varietyTime:01:01:46~end "The most famous dessert in France, known for its simplest ingredients and the most complicated production process." In the program, Yan Feng described the woman as "Shu Fulei", woman It’s as hard as Schuffrey... Is it really hard to do? Try it out~ Who is your Shu Fulei? Happy Chinese Valentine's Day~
The protein yolks are first separated.
Add the right amount of sugar to the egg yolk and mix well. Then add 60g of flour and mix well.
Pour 500ml of milk into the pot, add 20g of butter, and cook the butter on low heat.
Then add a little hot milk to the egg yolk flour mixture and mix well.
Then pour the egg-milk mixture into the milk pot and cook over low heat.
Then, the cooked egg yolk paste is cooled and cooled.
Add 25g of sugar to the protein and send it to a gentle foam.
After the custard paste is cooled, add the beaten protein and mix well.
Evenly apply a layer of butter to the mold.
Pour the mixed egg milk protein mixture into the mold, smooth it, and shake the large bubbles to shake off.
Preheat the oven and bake in the oven for 16 minutes at 160°. From [Feng Wei Kitchen - Shu Fulei]
[Cookies excerpted from - Zhejiang Satellite TV 12-way Fengwei (the first phase) Fengwei kitchen - Shu Fulei] 1. Completely in accordance with the video, to tell the truth, this amount is a bit more, the Chinese model can do eight or ninety I would like to ask everyone to consider reducing the amount. PS. Have the opportunity to send a modified version. 2. This practice seems to be different from the usual practice! 60g of flour was added to the egg yolk, and the egg yolk was pressured. . It is really awkward (forgive me), and finally add some milk to stir. . 3. The protein-filled pots should be oil-free and water-free so that the protein can be guaranteed. The protein in the video only mentions the sugar (25g), so the egg yolk will have enough sugar (how many videos are not mentioned). 4. But since I am playing with hands, I still use the same sugar to make the protein into the warm foaming. 5. The part of milk is to pour a small amount of milk into the egg yolk, stir it, then pour it back into the pan and cook until it is mushy. 6. The original words: "The custard paste should be cooled and mixed with protein, otherwise it will burn the protein bubbles." How does 7.500ml of milk sound a little scary? ! Please join the students according to the actual situation! ! Attach a very good recipe, you can refer to the reference https://www.xiachufang.com/recipe/100472102/