Orange soufflé
By VicentaLakin
Make a simple orange soufflé today that doesn't have to pass out, and all the raw materials are mixed up, and even bake white without any pressure. On the surface, the cream soaks are delicious, fresh orange juice and fresh orange pellets are fresh, making McFin taste fresh and orange fragrance。
Recipe Recommendations
- orange juice 40 grams
- Orange peel silk half a
- milk 50 grams
- corn oil 40 grams
- eggs one
- white granulated sugar 30 grams
- low-gluten flour 90 grams
- milk powder 30 grams
- baking powder 4 grams
- salt 1 gram
- unsalted butter 10 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Orange soufflé
1
We'll make souffles, we'll put 20 grams of low-banded flour, 10 grams of salt-free butter, 10 grams of white sugar, and we'll put it together。
2
Scratch the small particles slowly and evenly, and freeze them. (Note: Salt-free butter doesn't have to soften, just get it out of the fridge.)
3
One orange, half orange silk, and 30 grams of white sugar。
4
Mixed evenly side by side。
5
Orange extracts 40 grams of orange juice and leaves it for backup。
6
We put 40 grams of corn oil, 50 grams of milk, 40 grams of orange juice together。
7
Smash to emulsion evenly。
8
Add an egg and a pickled orange sugar。
9
Smash to emulsion evenly。
10
90 grams of low-banded flour, 30 grams of milk powder, 4 grams of powdered powder, 1 grams of salt。
11
Slipped to the paste without particles。
12
Squeeze the face into the mold。
13
Spill the ready sodium and then into the oven。
14
The oven is 170°C preheated and baked for 25 minutes。
15
ORANGE SOUFFLÉ, FINISH O
16
Butter soaks are delicious。
17
Fresh orange juice, very orange。Orange soufflé Make Tips
The temperature varies from one oven to another, with a preheat oven 10 minutes in advance, which can stabilize the temperature。