Vanilla Shuvare
By VicentaLakin
vanilla soufflé, which is said to be not easy to do, is actually decomposition, in the sense of kasda sauce + wet bubbles of protein frost; the key to success is the speed of food (:p), because when schufflelle leaves the oven, it starts to cool, the height of the flaccid is shorter. so to enjoy the beauty of the suvere is to start before eating。
Recipe Recommendations
- eggs of 1
- sugar
- milk 35 ml
- vanilla extract
- low-gluten flour
- unsalted butter appropriate amount
- powdered sugar appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Vanilla Shuvare
1
first, yolk is separated from protein and placed in a bowl. the mold, which i use in a circle of 8 cm in diameter, is filled with salt-free butter, and then put in sugar, which turns out to be a fungus, and then dumps the extra sugar in the yolk bowl。
2
Low-banded flour is sifted into the yolk bowl, mixed with an egg-beater and without visible particles。
3
When the milk is warmed, it is added to the yolk bowl and continues to mix the milk completely。
4
The yolk bowl is then insulated from the water for heating; the mixing is sustained during the heating period, until the milk is denser, so that it can be released from the fire, and it continues to be smooth (i.e., the Castile sauce)。
5
The proteins are added to the vanilla drop and the egg-cutting machine is used to reach a wet hair bubble。
6
THE OVEN PREHEATING 180°C TAKES A THIRD OF THE PROTEIN CREAM INTO THE MAYONNAISE AND CUTS IT EVENLY WITH A RAZOR. AND THEN BACK TO THE REST OF THE PROTEIN CREAM, MIXED TO NO VISIBLE COLOR DIFFERENCE。
7
The mixture of liquids is dumped into the mould, the light faller is 1 and the surface is razed with a razor。
8
THE MOULD IS PLACED IN AN OVEN PREHEATED TO 180°C FOR 15 MINUTES。
9
WITH THE TIME OF THE BAKING, YOU CAN SEE THAT SHUVARE IS GROWING. WHEN THE SURFACE IS COLOURED, THE TEMPERATURE IS ADJUSTED TO 165°C。
10
Take out the roasted Shuvre and put sugar on the surface。
11
Eat as soon as possibleVanilla Shuvare Make Tips
IF THE OVEN CAN BE SET TO THE FIRE, THE FIRE CAN BE SET TO 165°C WHEN IT IS NO LONGER TALL, AND WHEN THE SURFACE IS COLOURED, THE FIRE CAN BE SET TO 165°C, SO THAT THE ROASTED SUVERE WILL BE SOFTER。