Berry-fruit soufflé
By VicentaLakin
Cracky bottoms, sticky jam floors, good partners for food, worthy of taste。
Recipe Recommendations
- cream 110g
- almond powder 50g
- low-gluten flour 145g
- eggs 15g
- jam appropriate amount
- fine sugar 50g
- salt 1g
- sweetening
- baking
- half an hour
- ordinary
Steps for Berry-fruit soufflé
1
refrigerated berries 200g, sugar 100g
2
The fire boils to bubbles, and if fine jams are required, the bubbles are cooled and then they continue to heat when they are crushed with a cuisine。
3
Or just keep cooking to the level of mobility you need
4
With the exception of eggs and jam, all the material is pouring into the bowl
5
Scratching butter with razors and mixing materials such as flour. Then you're gonna use your hand and you're gonna break loose and you're gonna make a souffle
6
Two thirds of the soufflé is mixed in egg fluid and placed in freezer for 15 minutes. Another one-third spread the freezer
7
frozen soufflés filled in a fresh bag with 3 mm thick
8
Tore up the fresh belt and put it in a hot tarp
9
Put a hole in the surface
10
Put it in the pre-heat oven, hot-off, 170 degrees, 10 minutes
11
A little dry jam on the baked top, then a third of the remaining soufflé, put in the oven again, 170 degrees, 10 minutes
12
After roast, take it out. Cut off the edges of irregularity with a wheel knife while it's hot, and cut out the desired width and shape of the souffle. Snippets