Net suveres
By VicentaLakin
A simple quick hand can make breakfast and a supplementary food for the child. Suvere, there's a comb, souffle. It's a French way of cooking. This particular cooking method consists mainly of egg yolk and various formulations mixed into a smoothed protein, which is baked with light and loose. The clouds are light and fresh and sweet. It's good for the old and the young。
Recipe Recommendations
- large eggs of 2
- milk 35 grams
- corn oil 10 grams
- low-gluten flour 45 grams
- baking powder
- sugar 30 grams
- vanilla extract few drops
- maple syrup appropriate amount
- lemon juice few drops
Steps for Net suveres
1
Prepare two big eggs and separate egg yolk into an oil-free basin. As illustrated。
2
I'll add pure milk and corn oil。
3
Add a few drops of vanilla to mix evenly. It's okay if you don't want to add。
4
Sifting 45 grams of low-banded flour and 3 grams of powder. "No powdered powder"
5
THE TECHNIQUE MUST BE LIGHT, ONE-WORD OR Z FONT MIXING TO FINE SMOOTH AND DRY POWDER。
6
The protein is then processed, measuring white sugar, adding a few drops of lemon juice to the pelt, and then starting to ejaculate the protein below。
7
Here's to be careful that sugar is put in the egg purifier three times. The hand-held egg-beater first beats the egg to a thick bubble and then adds a third of the white sugar, which continues to be distributed。
8
Until there's a clear sense of light in the texture, and the protein cream is so thin that you can see the little hooks coming up. It's often called a rigid bubble state. As illustrated。
9
A third of the protein frost is removed and mixed into the yolk pan。
10
Another third of the protein cream is mixed and evenly mixed。
11
Put the mixed paste back into the remaining third of the protein cream basin and continue to be evenly mixed. Watch out for the flip paste to be light and avoid bubbles。
12
We're gonna put the good pasta in a ready bag。
13
In the pan, a layer of thin oil is painted, heats up to about 150 degrees in the middle of the fire and compresses three muffins with half a face。
14
The edges of the pot do not touch the part of the muffin drip into a small amount of fresh water (so easily it forms steam) and cover the pan cap for three minutes。
15
After opening the covers, the remaining paste is squeezed on the previous paste with three more on the paste, which is then turned over in three minutes, and then out of the pan for three minutes。
16
100ml of light cream added to 10 g white sugar, passed out to a pattern that does not flow. fill the bag with cream, sift with a proper amount of frosting and shower with an appropriate amount of maple syrup, and you can eat it. i'm doing this to make some tea today, so i'm just throwing sugar powder, a little maple syrup, and decorating my own mini-rose。