French dessert as soft as clouds --- shufulei
Shufulei, like a cloud, makes every taste as soft as a cloud. This dreamy dessert was born in the richest period of France in the middle ages. It is said that at that time, the French lived a luxurious life. Each meal took 3-4 hours to eat more than 20 dishes. Finally, there was no appetite for dessert, but the pomp could not be saved. Therefore, chefs invented this dessert that looked huge but contained a lot of air and little actual content. The reason why it is called dream dessert also comes from this, because the protein used to kill contains a lot of air. Shuflei was quite beautiful and spectacular when she was first baked, but when she met the outside air, she would lose her beautiful appearance in a short time and suddenly become a bubble. Therefore, to taste its delicious, we must be quick!
Step 1 . Prepare all ingredients
Step 2 . Spread butter on the inside of the baking bowl
Step 3 . Add egg yolk liquid to milk
Step 4 . Beat well with an electric egg beater
Step 5 . Sift in low powder and stir well. To no particles
Step 6 . Melt the butter in hot water and add it to the batter while it is hot
Step 7 . Stir to make it mixed evenly
Step 8 . Next, we're going to beat the protein. First add 5 drops of lemon juice to the protein. (adding lemon juice is to acidify the pH of protein, and also to stabilize foam)
Step 9 . Beat the egg whites with an electric beater at low speed until there are fish eye bubbles, and add 1/3 fine granulated sugar. (fine granulated sugar can help the protein enter the air and melt in a short time)
Step 10 . Then turn the electric egg beater to high speed to beat the protein, until the volume expands and becomes very thick, add 1/3 fine granulated sugar and continue to beat.
Step 11 . Then turn the electric egg beater to medium speed to beat the egg whites until the surface is lined, and add 1/3 fine granulated sugar. (protein cream is made of protein and fine granulated sugar. For protein cream in good condition, air is pumped in, and bubbles are formed in the protein. After adding fine granulated sugar, it will produce viscosity, and the bubbles will be firm and not easy to break. It is a fine and uniform protein cream. However, pay special attention to the amount and time of adding fine granulated sugar. Adding too much fine granulated sugar at one time will inhibit the foaming of protein cream, but adding too little will make too many bubbles, so Add fine granulated sugar into the protein cream for 3 times to stir)
Step 12 . Then turn the electric egg beater to high speed to beat the egg whites until they are inverted triangle
Step 13 . Use a scraper to put the beaten egg whites and egg yolk butter together
Step 14 . Use a scraper to cut and mix from bottom to top, and mix well quickly
Step 15 . Pour the mixed paste into the baking bowl, 8 minutes full.
Step 16 . Preheat the oven in advance, 185 degrees, 20 minutes. After baking, Sift some powdered sugar on the surface and eat it while it is hot.
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