Vanilla Shuvare
By VicentaLakin
The souffle that has been trying, this time with Julia's Mastering The ArtofFrenchCooking, saw SweetSuffle in the dessert column, and finally took it. In Julia's recipe, the description of Butter is not consistent with the usual use. Julia's souffle, who needs to use "softenedbutter," and I've always wondered if I need to replace it with "meltedbutter" used in most of the usual recipes, perhaps the English expression has changed over time, and I have even once doubted my English level. But finally, I insist on using Julia's recipe, and I think it's a big deal! However, the perfect product tells me: Isouldneverdoubt Julia, sitis Juliachild!
Recipe Recommendations
Steps for Vanilla Shuvare
1
Quantified preparation of all materials. Softened butter on the inside of the roasted tatter, covered with sugar, to be used。
2
Flour, milk and sugar, evenly mixed, with a small fire heating for 30 seconds, and constant mixing until thick and cooling for two minutes。
3
The two yolks were added twice to the milk paste, evenly mixed; then softened butter, evenly mixed; and finally vanilla oil, mixed. The yolk paste is finished。
4
Protein is passed to soft, salt and sugar is added, and then hard。
5
Triple protein powder, mixed with yellow paste。
6
In the roasted grilled with butter and sugar, in the oven with a preheated temperature of 205 degrees, the temperature is rapidly adjusted to 190 degrees。
7
In about 10 minutes, Shuvre went up and quickly put a cream on it, followed by a five-minute test。
8
The best suvere is to eat quickly because they will collapse in five minutes。Vanilla Shuvare Make Tips
The 1.2 eggs are about two, and can be made about three inches of roasting. Julia's recipe had four mediums, five eggnogs and four yolks, and I made less, so I reduced the sugar, and I needed 56 grams of sugar for four. With regard to softening butter, it can really work and room temperature can be softened. With regard to sifting cream, Julia made a relatively large share and therefore required 30-35 minutes of roasting, which she quickly sifted at the 20th minute and then baked, and Julia mentioned that if the egg paste was less than 1 pint, the roasting time would probably be 10-15 minutes, higher than 30-35 minutes, with specific rules in " Mastering The ArtofFrenchCooking " 。