Shufulei cake

Shufulei cake

Introduction:

"Shufulei cake, which is most described as light as clouds, is very beautiful! But just how light it is can only be known by doing it. Just out of the oven, shufulei is a lot higher than the baking cup. She shakes back and forth with a little movement. Haha, it's really like a cloud. All baking enthusiasts, this cake is a must try! The cloud like light shufulei tastes smoother and more tender than egg soup. Today's shufulei cake has no cheese. It's the original shufulei. A lot of milk makes this cake healthy. Because today is my husband's birthday, and he doesn't like to eat cake full of cream, so he made this relatively healthy shufulei for him. He warmed his husband's heart with the scalding temperature of shufulei, so that he could feel the heat of love. He took two drinks at a time, ha ha. "

Production steps:

Step 1: first, spread the baking cup with melted butter, then sprinkle with powdered sugar immediately, and pour out the surplus powdered sugar. In this way, shufulei can be used to grow tall and make the skin more fragrant.

Step 2: Boil the butter in the milk

Step 3: mix the low gluten flour and corn starch evenly, sift into the milk, mix well, no particles

Step 4: cook over low heat and stir until a thick and smooth paste is formed. Leave the heat and let cool slightly

Step 5: add 10 grams of sugar into the egg yolk and stir well

Step 6: pour into the milk paste

Step 7: stir well and refrigerate in the refrigerator.

Step 8: before making the yolk paste, put the egg white into the freezer, freeze it for more than ten minutes, make it have a thin layer of ice, and then take it out

Step 9: stir at low speed until bubbles appear, add 10 grams of sugar,

Step 10: turn to high speed and stir until a fine protein paste is formed. Flow down the egg beater smoothly in advance, and then add 15g sugar

Step 11: stir at high speed for half a minute, turn to low speed until wet foaming, lift the egg beater to have a slightly downward bend triangle

Step 12: the protein is so delicate that it has better support and the cake will be more beautiful.

Step 13: take out the egg milk paste in the cold storage and stir it again. You can see that the paste is very delicate

Step 14: Take 1 / 3 of the protein into the egg and milk paste, stir well

Step 15: pour the mixture into the remaining protein

Step 16: continue to use the method of mixing, mixing about 80-100 times, don't be afraid of defoaming, only mixing even paste, can have support. Look how beautiful the batter is.

Step 17: pour it into the mold and shake it to make it smooth

Step 18: preheat the oven at 180 ℃ for 5 minutes, lower the oven temperature to 160 ℃ and bake for 20 minutes

Step 19: time is up, the cake is very tall

Step 20: the baked shufulei cakes have grown a lot. It's best to eat while it's hot. Let it cool and shrink. In particular, we need to say that the bottom of the baked shufulei, because the mold is coated with butter and powdered sugar, although the color of the surface is lighter, the bottom of the baked shufulei is burnt yellow, which tastes wonderful

Materials required:

Eggs: 4

Pure milk: 500g

Butter: 30g

Low gluten powder: 35g

Corn starch: 25g

Sugar: 35g

Note: I used too much. I made a lot of them. Besides the small baking cups, there was a 6-inch prototype, which was full. Parents can consider halving it

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet