Matcha Shufulei, with a deep fragrance of matcha and a mellow fragrance of Shufulei, makes people yearn for it.-You Are Foodie

By Hermosa
63

Matcha Shufulei, with a deep fragrance of matcha and a mellow fragrance of Shufulei, makes people yearn for it.

Today, I am making a matcha called Shufulei, which combines the light and soft flavors of the French classic Shufulei with the rich aroma of matcha. Just as I took it out of the oven, a strong aroma of matcha greeted me. It combines the profoundness of matcha with the richness of Shufulei, making people yearn for it.

Main Ingredients

Auxiliary Ingredients

lemon juice 5g

1. Matcha powder is oil soluble and can easily dissolve with oil. Note: Use tasteless corn oil.2. It's best to eat Shufulei while it's hot, as it will slowly shrink back as the temperature drops after it's out of the oven.3. The temperature of the oven may vary, and in the last few minutes, you need to check the condition, as long as the surface is slightly charred.

Step 1 . 2 eggs, separate the egg white and yolk, refrigerate the egg white for later use.

Step 2 . Sift 4 grams of matcha powder, add 5 grams of corn oil, and stir until the matcha is completely melted.

Step 3 . 2 egg yolks, 10g white sugar, stir well.

Step 4 . Sift in 5 grams of low gluten flour and matcha paste, stir well and set aside.

Step 5 . 145 grams of milk, 20 grams of unsalted butter, and 4 grams of vanilla extract are boiled together over low heat until the butter is completely melted.

Step 6 . Stir the milk while adding it to the egg yolk paste, and stir evenly.

Step 7 . Continue to simmer on low heat, stir until slightly thickened, and then remove from heat.

Step 8 . Cover with plastic wrap on the surface and refrigerate for 30 minutes after cooling.

Step 9 . Brush a layer of butter liquid in the mold first.

Step 10 . Stick on another layer of white sugar and set aside for later use.

Step 11 . 2 egg whites, 5 grams of lemon juice, first make large fish eye bubbles.

Step 12 . Add 30g of white sugar in two portions and beat until it forms a large elastic hook.

Step 13 . Stir the refrigerated matcha sauce evenly first.

Step 14 . Add 1/3 of the protein paste to the matcha sauce and stir evenly.

Step 15 . Pour it back into the protein paste.

Step 16 . Continue to stir evenly.

Step 17 . Put the batter into a piping bag and evenly squeeze it into the prepared mold.

Step 18 . Shake twice to remove the large bubbles.

Step 19 . Preheat the oven to 190 ℃ in advance and bake for 15-20 minutes.

Step 20 . Take it out while it's hot and sprinkle a layer of powdered sugar to decorate it.

Step 21 . Matcha Shufulei, complete O (∩ _ ∩) O

Step 22 . A delicious dish that combines the classic French souvre with the traditional Japanese matcha flavor.

Step 23 . It combines the profoundness of matcha with the richness of Shufulei, making people yearn for it.

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