Shu Frey is a very classic French dessert. It is a bit like the high -end version of Corpoxia. Cocoa is simple and convenient to make it. Shu Frey is very delicate. The taste time is very short. Delicate and dense, the entrance is melted. At this time, it is best to eat. After a few minutes, as the heat dissipates, the cake body slowly begins to collapse. After ten minutes, it completely collapses. It is also dry. I guess that someone in the dessert shop ordered Shu Frey to run to the guests
Today I made this family version of Shullele is much simpler. The raw materials were not complicated. The main ingredients were flour, eggs, and milk. There is no need for oven. The important steps to send protein are not so easy to collapse, but there is still a soft air taste of Shufrele.
-Cyun Shufu buds-
Introduction to ingredients
Low gluten flour … 20 grams of 20 grams
Milk … 20 grams of 20 grams
Egg … 2
Fine sugar … 15 grams
Lemon juice ······
Fruit/sugar powder … Affordable amount
tool:
Putting pan, electric eggbeater
Skilled time:
30 minutes
Suitable object:
It’s not allergic to ingredients
Graphic steps
1. Separate egg whites and egg yolks.
2. Add milk to the egg yolk, stir well, sieve in low -gluten flour, stir with eggs until there is no dry flour state.
3. Squeeze a few drops of lemon juice in the egg white, add fine sugar, and use an electric egg beater until it is close to dry foaming, there is a state of small sharp corners. (TIPS: Add lemon juice to remove fishy and stable protein. If there is no lemon, you can use white vinegar to replace it.
4. Pour one -third of the protein cream to the egg yolk paste and mix well, then pour the remaining protein cream in and continue to mix well, and then put it in the decorative bag. (TIPS: The cakes squeezed out in the decorative bag will be more rounded. If there is no decorative bag at home, you can directly scoop a spoon in the pan)
5. Heat the pan, turn on the minimum heat, squeeze the batter after the pan, and squeeze a thicker. It is better to make it. This recipe can make about 3-4 muffins.
6. After squeezing, pour a little water on the side of the pot, just a spoonful, so as to increase the humidity of the cake.
7. Cover, minimize the whole process, simmer for about 3 minutes, so that the cake skin is fixed. Drink a little water, turn off the heat for 3-5 minutes to get cooked through the pan.
9. Put some strawberries and blueberries to decorate, sieve a layer of sugar powder on the muffin with a sieve. If you like sweetness, you can pour a little honey or maple syrup.
Breakfast can change new tricks again. This kind of sweet and small muffin looks pleasing to the eye. Children especially like this kind of dessert. Shu Fure has two flavors of salty sweetness. Ham, bacon, meat, but most of them still prefer sweets. There are also many choices in the dessert shop. You can make chocolate flavor, strawberry flavor, I put strawberries directly on the side when putting on the plate. When you do it, you can add chocolate powder or strawberry powder when making batter, and take the material on the spot.