Chocolate soufflé
By VicentaLakin
Scrambling the scabs。
Recipe Recommendations
- medium-gluten flour 90g
- milk 165g
- butter 60g
- eggs of 3
- salt 2g
- powdered sugar 65g
- low-gluten flour 75g
- cocoa powder 8g
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate soufflé
1
First, we'll make puff, we'll mix cocoa powder, low powder, sugar powder。
2
Add soft butter。
3
Scratch it up。
4
Put it in the oil sheet, and it's crushed。
5
It's a little bit of a circle. Put it in the freezer。
6
Butter, salt in milk, heating。
7
Heated to melt, out of the fire。
8
Falling into sifted Chinese powder, mixing。
9
Press pressure to flip to no dry powder。
10
And then a small fire is heated and quickly flipped to the bottom of the pot and thin membranes appear, leaving the fire. Temperature。
11
When it cools, prepare three eggs。
12
Disperse into egg fluids。
13
The pasta was about 50 degrees and the egg fluid was thrown into the paste three times。
14
Flip。
15
When the scratched face is in the reverse triangle, that's all。
16
Rolling into a painting bag, crowding out a sphere, covering chocolate chips from the fridge. Enter the oven, 180 degrees, mid-level, upper and lower fire for approximately 35 minutes。
17
Out of the oven, swelling drums. Scum。
18
After cooling, you can fill with cream。Chocolate soufflé Make Tips
1. Puffs must be burned, which is the key to internal hollow expansion. 2. Not too thick. If the cream is filled, the ratio of light cream and sugar is 100:10。