Self-made "Shu Fu Lei", made without oven, fluffy and smooth, better than bought.
Although Shufulei is beautiful and delicious, it is still difficult to make. Many people have tried to do it at home, but they all ended in failure. Some people even think that they don't have an oven at home, so they can't make Shuffles. In fact, this idea is wrong. Today, I will share with you that the homemade "Shufulei" is fluffy, soft and delicious than the one I bought.
? Shufulei's usual practice:
Ingredients: 2 eggs, 45g yogurt, 45g low-gluten flour, 30g sugar, and 0/0g corn oil/kloc.
[manufacturing method]:
The first step is to break the egg, then separate the yolk and egg white and put them in two bowls. Then add yogurt to the egg yolk, stir while adding until the yogurt and egg yolk are completely dissolved, then sieve the low-gluten flour into the egg yolk paste and gently stir evenly with a spoon.
Step 2: Pour the prepared white sugar into the egg white for three times, and beat it with an egg beater until it is wet and dry, showing a small hook shape. Then take out the egg white beaten at13, pour it into the egg yolk paste and stir well. Then pour in the remaining egg white cream and continue to stir well.
Step 3: Prepare a flat non-stick pan, heat it with low fire, brush a few drops of corn oil, scoop three spoonfuls of batter respectively, then add a little water along the periphery of the cake, cover it, fry it with low fire for three minutes, then turn it over with a spatula, cover it, and continue frying it with low fire for three minutes, thus completing a fluffy and soft Shufflei muffin. To taste better, you can sprinkle some sugar on the muffin.
Cooking skills:
1. So it's not that difficult to make Shuffle, just follow the above method. You can make fluffy and smooth Shuffle without oven, and the domestic Shuffle is better than the one you bought. If you like Sotheby's, you might as well try it at home.