Chocolate soufflé puffata

Recipe Recommendations

• butter 38g
• low powder 45G
• powdered sugar 40g
• cocoa powder 5g
• sugar 3g
• salt 1g
• high-gluten flour 55g
• water 90g
• whole egg of 2
• low-gluten flour 5g
• vanilla pod 1/4 root
• egg yolk of 2
• corn starch 5g
• milk 100ml
• light cream 100ml
• fine sugar 20g

• sweetening
• roast
• several hours
• ordinary

Steps for Chocolate soufflé puffata

1

Make the soothing, softened butter and sugar powder and then get out.

2

Make the soothing, softened butter and sugar powder and then get out.

3

Sifting cocoa flour with low-banded flour.

4

Scratch it evenly.

5

pack the noodles in a bag, put them in a thin sheet of 0.2-0.3 cm with a cane, freeze the spare

6

Water, butter, salt, sugar, heat and boil in the small pot.

7

Sifting cocoa flour.

8

一次性倒入过筛后的高粉可可粉.Scratch it evenly.再次开小火加热面团，边加热边从底部铲起直至底下出现一层薄膜离火.待面团温热时，将2个全蛋打散.少量多次加入面团里.每次都用刮刀拌至充分吸收.直到提起刮刀出现倒三角形状面糊时，停止加蛋液.

9

Put the mixed paste in the bag.

10

The bouquets cut the round mouths, squeeze the paste on the grill, then freeze the souffle. Peecover on the embryo.

11

Send it to the preheat oven, 210 degrees up and down, 10 to 15 minutes in the middle. Full swell and turn 180 degrees

12

After the baking, we start making the tatters. Vanilla and milk are boiled together.

13

Plug in milk with a mix of fine sugar, low-banded flour, corn starch yolk, and mix it evenly, then heat it with a little fire, so it's thick enough to get out of the fire

14

Put vanilla cream in the bag. With a puff. Plumbing in vanilla cream from the bottom.

15

Put the big puff on the white chocolate sauce and put on the little chocolate souffle. Pippuff.

16

And white chocolate sauce, blueberries and rose petals

17

Beautiful chocolate-skinned veta

Recipe Categories

• baking Recipes