Shu Fulei, transliterated from French Soufflé. Regarding its history, there is no need to say more. It is romantic, it is fast, it has all kinds of beautiful imagination. It is something for lovers. What kind of magic is Shu Fulei? Its operation is not difficult, just from the beginning of the production to the taste after the release, you need to be smooth in one go. Watching it rise from the time of the furnace, it is eaten into the mouth every minute, and it has already melted when it is tasted. In fact, its retreat is inadvertently. It is not as immediate as the imaginary collapse, but it is quiet and slow. When you pay attention, it has been quietly short. tool: Sealed glass bottle
Handle the mold first. Apply the butter to the mold in material A and apply evenly.
Then pour the white sugar in A into the bowl and roll it a circle, so that the inside of the baking bowl is evenly coated with a layer of white sugar, and the excess is rubbed off.
After the mold is processed, the spare
Preparation. In the material B, the butter and milk are placed in a refractory container, and heated on a fire until the butter melts.
After the fire, sift into the low powder and mix well.
Continue to sit on the fire and stir on a small fire, and finally smash until it is thick.
Continue to stir until slightly cooler, add 2 egg yolks and mix well
The amount of protein in the material C plus vanilla sugar is between the neutral and dry foaming. When the eggbeater is lifted, the hook is drooping.
Mix the protein solution and the egg yolk solution and mix well.
Pour into the container, about 8-9 minutes
Use the thumb to clean the baking bowl along the inside
Preheat the oven to 190 degrees, middle layer, fire up and down, roast for about 15-20 minutes
The vanilla pods are cut longitudinally and the vanilla seeds inside are scraped into the sugar.
Cut the pods into the sugar and mix well.
Pour into the bottle and seal for 1-2 months.
The prepared vanilla sugar is used to sift out the pods and can be used in various desserts to directly replace the sugar in the formula. The recipe comes from the Blue Ribbon "Chef Bible", the original amount is large (butter 125g, medium powder 60g, milk 500ml, vanilla extract 1/2 tsp, fine sugar 125g, divided eggs 8), slightly modified. The baking bowl must be smeared with oil and sugar, so that the egg paste can climb smoothly when it is baked. I use vanilla sugar, which has a strong vanilla flavor. There is not much vanilla after baking. But there is no egg tart, perhaps the vanilla taste can suppress egg tarts very well. If you don't have vanilla sugar, you can use a small vanilla pod to cut it and cook it with milk. Shu Fulei is a cake that needs to be eaten hot. After being baked, sprinkle a little sugar powder and eat it immediately. The taste is very sweet. Because it will slowly retract in a minute or two, it will eventually shrink to the same level as the roasting bowl, see the last picture. However, if you have a cold in the future, you can put it in the microwave oven for 30 seconds and then swell it up. The taste is similar to that of just getting out. The taste of this side is slightly sweeter for me who is not so sweet, because not only the sugar in the square, but also the sugar on the side of the cup and the bottom of the cup, and finally sprinkled with powdered sugar. Personally feel that if you add some lemon juice, the mouth feels better.