Vanilla Soufflé
By VicentaLakin
"Schoveley." That's a nice name. Heated makes it climb, so it's important to eat it while it's hot. Soufflé also has a comb, souffle. It's a French way of cooking. This particular cooking method consists mainly of egg yolk and various formulations mixed into a modulated protein, which is baking and light and loose. Soufflé is derived from a verb, souffler, in French, which means “inflating” or simply referring to “inflating”. This cooking method is said to have appeared in the Middle Ages, and the cooks have specifically used protein to change this empty food and have exhausted their minds to send it to their guests. Suvere can not only make sweets, but can also make a forego or a main course, such as cheese chovelet, foie gras gravy gravy, etc. It takes seconds for a baked Shuvre to taste the ground, otherwise it will soon be “sip” and will normally collapse in 20 to 30 minutes。
Recipe Recommendations
- butter appropriate amount
- milk 150g
- low-gluten flour appropriate amount
- egg yolk one
- protein
- white granulated sugar appropriate amount
- vanilla extract appropriate amount
- powdered sugar appropriate amount
- sweetening
- roast
- ten minutes
- ordinary
Steps for Vanilla Soufflé
1
The bowl is evenly painted with butter, and then the white sugar is poured into the bowl, rolling around, so that the inside side of the bowl is evenly glued to the white sugar, and the extra sugar is crushed。
2
Butter with milk, sugar in the pot, heating on the fire, until the butter melts. Sift low-banded flour after the fire。
3
It continues to struggle with the fire in a small way, and finally leaves it when it becomes sticky. Continue mixing until it cools, and then add yolk。
4
Protein with vanilla, sugar
5
Hit the bubble
6
Protein and yolk blends。
7
In the bowl, it's about 8-9 full. Clean the bowl with your thumb on the inside。
8
The oven is preheated at 190 degrees
9
Put sugar on the table