How to make vanilla shufulei delicious

Some people transliterate it as shufulei, others paraphrase it as souffle. There are many different opinions about the origin of shufulei. Some people say that it has appeared in the middle ages, while others insist that it is a product of Romanticism in the 19th century. Why did shufulei invent this delicious food which can satisfy the appetite but is fleeting, and make people feel empty after tasting it, as if nothing ever existed? It fluffy beautiful appearance, in you unconsciously disappear, similar to love, come and go!

Vanilla shufulei

How to make vanilla shufulei delicious

Ingredients: 100g milk, 30g butter, 15g low powder, a little vanilla essence, 2 eggs, 30g sugar

How to make vanilla shufulei delicious

Practice of vanilla shufulei

How to make vanilla shufulei delicious

1. Spread the inner wall of the baking bowl evenly with butter, transfer the sugar in the bowl and dip it on the butter evenly, and then set aside

How to make vanilla shufulei delicious

2. Heat the butter and milk in a small pot until the butter melts

3. When the butter and milk liquid is slightly warm, sift in the low flour and stir evenly. Turn down the heat and stir until the batter is thick and smooth

4. Cool the batter, add egg yolk and vanilla extract, and stir until smooth

5. Add the sugar into the protein three times, and beat until warm

6. Cut and mix the egg yolk and protein

7. Finished cake paste

8. Fill the mold with 80%, put it into the middle layer of oven with 180 degree preheating, and bake for about 20 minutes

Food tips

1. As for the baking time and temperature, the baking bowl I used is relatively deep, so I put it in the middle and lower layer of the oven and use 180 degrees for 20 minutes. If the baking bowl is relatively shallow, it can be directly placed in the middle layer, and the baking time can be appropriately shortened

2. Remember, after heating the liquid material, be sure to cool it before mixing in the flour, otherwise the flour is easy to get small lumps. When adding egg yolk, also wait for the batter to cool, otherwise it will become egg flower

2. The cooked egg and milk batter can be mixed with the protein only after it is cooled. The hot egg and milk batter will make the protein defoaming. If the egg and milk batter is kept for too long, it must be covered with fresh-keeping film, and then mix well to smooth before use, so as to avoid skin formation on the surface

4. Whisk the protein until it is wet, so that the cake will have a dense taste

5. After the baking bowl is treated with fine granulated sugar, the baked cake will have a crisp taste, which is very wonderful