Chocolate soufflé
By VicentaLakin
I thought it was a good formula, so I wanted to record it for later use. But the production of chocolate puffs is not photographed, so the picture is a photo of the production process for the original puffs, but the text indicates when to add cocoa puffs – the chocolate puffs are identical to the original puffs – except that a fraction of the puffs in the chocolate puffs are replaced by puffs, which can be replaced with equivalent powder。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate soufflé
1
Soccer first. Low powder, cocoa powder sift and room-temperate butter, sugar mixed into noodles。
2
Flouring the face into cylindrical columns, which have a diameter approximately equal to the size of a puff ' s diameter or a little bit larger than a puff, which are packed with protective film and placed in the freezer room of the refrigerator for 10 minutes before being moved to the freezer room. Soccer's finished
3
Start making puffs. Sifting low powder and cocoa
4
Smash the eggs
5
Heated the fire with milk, butter, sugar and salt until it boils
6
Quickly add sifted low and cocoa powder
7
Quickly mix it to flatten it, keep the fire heating, and keep pressing hard razors
8
Make sure the noodles are hot, or the puffs don't start. A thin membrane will appear on the base of the pot for about 40 seconds, which is the “falsification” of the noodles, indicating that the noodles have been heated and transferred to other containers at short notice. The overheating of pasta can lead to separation, while too much fire can result in blocks. (Since it's difficult to observe paste process without sticky pots, use is not recommended)
9
Add a quarter of the egg fluid to the paste, and evenly mix the eggs with the paste by cutting
10
We'll add egg fluids to each other, and we'll continue to mix them, so that the paste and the egg fluids can be fully integrated
11
it's important to say a few more. it's important to decide whether the puffs will swell and fall. attention, the amount of egg fluid given in the formula is only a reference! because the amount of water that evaporates is not certain during the heating paste, it is necessary to adjust to the appropriate mass after heating and cooling, i.e. the amount of egg fluid added at this stage is determined by the amount of water that evaporated during your heating, rather than by adding all the egg fluids to the formulation. when the scratcher is in the reverse triangle, it drops in about three or four seconds, which means it's ok. too little or too dry will affect the start of the puff。
12
the pasta made three eggs this time, leaving about 20 g. roast-painted oil sheet, pasta in a bouquet, with about 1 cm in diameter. the florist squeezes around 3 cm in diameter from the dish and leaves a distance between the paste to prevent the baking and swelling and bonding. and then when the pasta is ready, the cooled pasta can easily change
13
Scratch the pasta into thin slices covered in squeezed puff paste. Move
14
The oven is preheated 180 degrees in advance and the upper and lower middle layer is 180 degrees 30-35 minutes. The figure is about 12 minutes before the puff starts to swell. It's an important tip. Don't open the oven door while the puffs are cooking
15
It's time. It's ready
16
Here's another chocolate puff
17
You start making the casta sauce, you should make the sauce before making the puff, because it's cold in the freezer before it's good. Combination of yolk and sugar, with electro-plugs to stir up the state of white micro-inflation in even colours
18
Sifting corn starch into the yolk paste to even dry powder
19
Milk with a few drops of vanilla to boil
20
Add a quarter of the boiling milk to the yolk paste, mix it fast for a dozen strokes, evenly and evenly for the rest of the milk
21
Put the milk and yolk paste in the pot and keep it hot
22
Scratching until the liquid becomes thick and a little bubble goes off the fire
23
Add butter and put the pot in the cold water basin, and keep mixing until the butter melts
24
The well-built carstar sauce is placed in the container with a protective film, which should be attached to the sauce so as not to produce water vapour on the film and into the freezer. Those who like to have a bit of a softer pate can mix the light cream up to 67 with the frozen casta sauce. I'm afraid of meat, so I don't use cream at all
25
Add cooling materials to the bottom of the puff
26
It's full of pies, the brittle skin, deliciousChocolate soufflé Make Tips
If you can't finish the roasted puffs immediately, you can put them in the fridge, save them for a week, and when you eat them, you can roast them in the oven at 170 degrees for about five minutes, so the skin can get fresh