Vanilla Shuvare
By VicentaLakin
Suvere, it's a classic French dessert, and some people call it combing, souffle, a cake. The suvere is known as a flowering sweet, because the freshly baked suvere looks loosely and soft as cotton, and the best taste in a few minutes after the oven。
Recipe Recommendations
- egg liquid
- butter 18g
- high-gluten flour 18g
- milk 105g
- fine sugar 32g
- vanilla extract 1/2 teaspoon
- sweetening
- baking
- an hour
- simple
Steps for Vanilla Shuvare
1
Smash the inside of the bowl with butter outside the formula, then pour sugar outside the formula, glue the butter with sugar, and pour the extra sugar out。
2
Butter insulated water melts into liquids, pouring flour in。
3
A hand-plug is used to make a paste。
4
The milk is poured into the small milk pan with 12 grams of sugar and vanilla, and the milk is heated up with a small fire to fresh bubbles。
5
The milk was quickly poured into the flour paste and mixed it upside down into thick paste. If the flour is low-weeded and the pasta is thin, it needs to be reheated with a milk pan to thickness。
6
When it's cool, pour the yolk in, and it'll be thin。
7
When the egg cleaner is hit with an electric omelet, the remaining fine sugar is added on two occasions to the dry foamed protein cream. Take a third of the haired protein cream and punch it in the yolk paste, flip it up from the bottom and evenly。
8
Rewind the remaining protein cream, evenly by the same hand。
9
Put the mixed cake in the bowl and fill it with nine points。
10
AT THE BOTTOM OF THE EASTINGER K40C OVEN, WHICH HAS BEEN PREHEATED TO 180 DEGREES IN ADVANCE, IT IS BAKED FOR ABOUT 20 MINUTES, DEPENDING ON ITS TEMPER。Vanilla Shuvare Make Tips
Low-banded flour can also be used in lieu of high-banded flour, but the pasta mixed in step 5 will be scarce and will need to be boiled back to thick fire before the next operation。