A soufflé

By VicentaLakin

A soufflé
It's a popular puffy puff, and it's still on the front line, and it's not easy to eat the lemon cream in the middle of the soaky skin。

Recipe Recommendations

  • lemon fruit mashed 100 grams
  • fine sugar 150 grams
  • egg yolk 100 grams
  • whole egg 100 grams
  • butter 150 grams
  • gelatin 5 grams
  • lemon sauce 200 grams
  • Beat the light cream 200 grams
  • almond particles 90 grams
  • low-gluten flour 110 grams
  • Taigao yellow sugar 80 grams
  • protein 40 grams
  • powdered sugar 35 grams
  • almond powder 37 grams
  • salad oil 5 grams
  • milk 100 grams
  • sugar 6 grams
  • water 100 grams
  • fine salt 3 grams
  • whole egg liquid 200 grams

Steps for A soufflé

  • 1
    ACA PINK CHEF PILOT。
  • 2
    Let's start with lemonade: Gillidine's early cold and soft. The yolk and the eggs were tuned together, adding lemon nut, and the butter was boiled to sticky state。
  • 3
    A little cooler into the container and a soft glitting tablet is fully sifted and stored。
  • 4
    Then we'll make almond soufflés, butter, too old yellow sugar, apricot collide, and then we'll put it back in the cold。
  • 5
    Then we'll make the protein caramel, the protein, the sugar powder, the almond powder, and the salad oil will be ploughed into the bouquet and put it aside。
  • 6
    It's now just stick puffs, water, milk, salt, sugar, butter, put together in stainless steel little milk pots. The small fire is boiled, mixed with the cooking, and the liquid boils out of the fire and falls into a sift with low-banded flour。
  • 7
    Heated again for a minute to boil extra water for the noodles。
  • 8
    When the noodles fall into the cook ' s machine and quickly mix them up to 60 degrees, they are added to the scattered egg fluid。
  • 9
    One mix is fully integrated with the next。
  • 10
    THE PASTE IS MIXED TO BRING UP THE RAZOR PASTE TO FALL INTO THE TRIANGLE. LOAD THE BOUQUET. A SMALL MOUTH CAN ALSO BE CUT WITH A SN7141 MOUTH。
  • 11
    A long strip of about 20 centimetres is squeezed on the grill. I use the bread with a silica. It's in the oven。
  • 12
    The pre-made souffle and then the protein caramel, some of which is not. I used to have, actually, better taste and taste。
  • 13
    The oven is preheated half an hour early. The fire rose to 210 degrees and increased to about 8 minutes at 170 degrees until the puffs swelled to above 5 minutes。
  • 14
    Here's the cream to 6.7。
  • 15
    Added to the frozen lemon sauce is fully modulated by a blending technique。
  • 16
    Good lemon cream is super fine. Load the bouquet and put it in the freezer。
  • 17
    It's so cold, it's so cold, it's full of lemon cream。
  • 18
    It's so delicious and soothing。
  • 19
    It's not sweet to add lemon cream。
  • 20
    Done
  • 21
    Done

    • A soufflé Make Tips

    Because of the different temperature of the oven, the temperature I'm giving is just a suggestion, adjusted for the condition of my oven, and must be cooked。

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