Tea Suvere

By VicentaLakin

Tea Suvere
When it comes to France, it's easier to think about romance and food. The French meal is made of its fineness and complexity. In the old days, the appetizer to the main meal, cheese and dessert, and finally a cup of coffee to enjoy the law requires not only good appetite but also patience. Suvere, too, has been decorated as soufflé, a French way of cooking. Soufflé is derived from a used verb, souffler, in French, meaning “inflating” or simply referring to “inflating”, the greatest feature of which is that it is as if it were a dream and that it is passing. Even in mainland France, not every restaurant can provide this tender sweet. But it's not too complicated to make sweets like this, so you can bake them at home, and you can feel the beauty of the flowered mustache. In Paris, the best restaurants in the world, the chefs of the various kitchens are proud to open a shop in Paris. In addition to French local chefs, Japanese chefs also occupy a place in the French sweet industry. Like Mr. Aoki's sweet shop is the love of the French. It's probably because French desserts, like Japanese desserts, taste the same light, natural. The combination of East-West formulations often creates special sparks. And I'm joining the eastern tea and making it today on the basis of the traditional suvere. The fragrance in the smell of tea can reconcile the sweetness of Schuffley's fragrance, with a rich, balanced smell of tea worth trying

Recipe Recommendations

  • milk 105g
  • high-gluten flour 13g
  • matcha powder 5g
  • butter 18g
  • eggs of 2
  • fine sugar 15g
  • powdered sugar a little
  • vanilla extract 2 drops
  • white vinegar 2 drops

Steps for Tea Suvere

  • Make Tea Suvere step 0
    1
    Prepare raw materials and evenly mix high-strength flour with tea powder
  • Make Tea Suvere step 1
    2
    Separated from the yolk, the yolk hit a big bowl with no water and no oil, and the yolk was left behind。
  • Make Tea Suvere step 2
    3
    the 18g butter is placed in some of the hot pots of small fire, which are cut in half, slowly mixing the remaining temperature of the pot into liquid。
  • Make Tea Suvere step 3
    4
    Sift the mix of stupendant and tea powder into butter
  • Make Tea Suvere step 4
    5
    Combining powder with butter
  • Make Tea Suvere step 5
    6
    Combining powder with butter
  • Make Tea Suvere step 6
    7
    put milk in the pot with 20 g fine sugar and mix it evenly
  • Make Tea Suvere step 7
    8
    Start the smallest fire, mix it with heat, heat it up to the egg cream in the pot, turn it off, stir it up for a little while, and put the remaining hot sticky pot。
  • Make Tea Suvere step 8
    9
    After a few minutes of drying, add two just separated yolks and two drops of vanilla. Smash it evenly。
  • Make Tea Suvere step 9
    10
    A layer of butter is put on the inside of the bowl, which is swayed with fine sugar, so that it is covered in the walls of the bowl. Especially on the edge of the bowl mouth, sugar must be on it so that Suvere can grow。
  • Make Tea Suvere step 10
    11
    here's the protein, a drop or two of white vinegar or lemonade in the egg cleaners, and a low-speed omelet to the fish eye. and then you add 15 g of sugar in three, and every time you add it, you're going to pick up the eggbeater
  • Make Tea Suvere step 11
    12
    Finally, high-speed blows to dry hair bubbles, and this is the ability to rise to a straight, small point, where proteins are no longer glamorous。
  • Make Tea Suvere step 12
    13
    It's a mix of milk and tea and protein. A third of the protein is added to the milk of the egg, mixed from bottom to top. Be careful not to draw the rings in order not to melt the protein
  • Make Tea Suvere step 13
    14
    The blended paste is added to the remaining proteins, and it continues to be evenly mixed with a bottom-to-top blend。
  • Make Tea Suvere step 14
    15
    Put the suvere paste in the bowl and wipe the top. And wipe the face on the edge of the bowl and make up the sugar from the mouth。
  • Make Tea Suvere step 15
    16
    Put the suvere paste in the bowl and wipe the top. And wipe the face on the edge of the bowl and fill it with sugar from the mouth
  • Make Tea Suvere step 16
    17
    The oven is preheated 180 degrees, mid-level, baked for about 15 minutes。
  • Make Tea Suvere step 17
    18
    It'll be fine if it's on the surface, and it'll be smoothed out of the oven and then it'll be eaten

    • Tea Suvere Make Tips

    1. This matcha soufflé is made with 13g bread flour and 5g matcha powder. If you wish to make a plain version, you can simply use 18g bread flour. For a cocoa flavor, you can replace the matcha powder with cocoa powder. 2. Do not use low-gluten flour; use high-gluten (bread) flour to help support the soufflé and allow it to rise tall. 3. Vanilla extract is added to eliminate the eggy smell. However, since the flavor of matcha itself is quite distinct, you can omit the vanilla extract. If making the plain version, however, it is best to add vanilla extract. 4. Be sure to coat the ramekins evenly with sugar, especially coating the rim completely. During baking, the sugar on the walls melts from the heat, preventing the batter from sticking to the ramekin and playing a major role in helping the soufflé rise smoothly. Some soufflés end up with tilted tops because the rim of the bowl wasn't fully coated with sugar, causing the batter to stick and resulting in a lopsided shape. 5. Adding a few drops of white vinegar or lemon juice while beating the egg whites helps neutralize their alkalinity and aids in the whipping process. 6. Do not skip the final step of dusting with powdered sugar. Firstly, since matcha has a bitter taste, eating it with the powdered sugar on top balances the flavor perfectly. Secondly, because of the added matcha, the surface of this soufflé may brown darker than the plain version, and it looks much more attractive with the powdered sugar.

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