souffle
By LucasSchoen
Like a cloud of souffrey, many jms describe this French dessert. I have always thought about it in my heart, and the feeling of being in the clouds is wonderful. So I finally gave it a try on a day when there was more n protein left. After looking through the formula online, there was no ideal one. So I decided to refer to the practice of chocolate souffle in "Teacher Meng's Afternoon Tea" and made some changes myself.
Recipe Recommendations
- egg yolk 6g
- milk 60g
- low-gluten flour 40g
- protein 95g
- fine sugar 30g
- milk fragrance
- baking
- an hour
- ordinary
Steps for souffle
1
Materials.
2
Dry the baking bowl, oil and sprinkle with sugar.
3
I wiped it directly with butter.
4
Before softening, pour the fine sugar into the baking bowl, turn it several times, so that a layer of fine sugar is evenly adhered to the inner wall of the baking bowl and the edge of the bowl, and remove the excess sugar. (I think, this foreigner really knows how to eat.)
5
Add milk and rum to egg yolks and beat well.
6
Sieve in low flour.
7
Stir well. To no particles.
8
Melt butter in insulated water and add to batter while hot.
9
Stir well.
10
Add egg white into fine granulated sugar in 3 times and beat until frothy between wet and dry. (I dropped a few drops of lemon juice at the beginning)
11
Add 1/3 of the beaten egg white to the batter, and quickly cut and mix well.
12
Repeat step 12 again, cut and mix well, and pour all the batter into the remaining egg whites.
13
Cut and mix evenly.
14
Pour the mixed paste into a baking bowl until 9 points full. (Because I use a lot of protein, I also have a lot of paste)
15
Preheat the oven in advance to 185 degrees for 25 minutes.
16
I set it around 175 degrees because my oven is slightly warmer.
17
After roasting, sift some powdered sugar on the surface and serve hot.