Vanilla Soufflé
By VicentaLakin
And every taste like a cloud is soft as a cloud. This fantastic dessert was born in France’s richest medieval period, when French people lived in luxury, spent three to four hours eating more than 20 dishes every meal, and ended up having little appetite for dessert, but it was impossible to spare the kitchen, so the chefs invented a dessert that seemed to be large but contained little actual air. And that's why they're called dream desserts, because there's a lot of air in the hairy protein, and Shuvre is beautiful when it comes out of the oven, but when it comes to the air outside, it loses its beauty in a short period of time, and it turns into a bubble. So, you have to eat it quickly
Recipe Recommendations
- milk fragrance
- baking
- half an hour
- senior
Steps for Vanilla Soufflé
1
The thinness of the wall inside the bowl is covered with butter, which is thrown into the fine sugar, which is evenly glued to the wall of the mold。
2
Take a second of milk into the pan, scrape it into vanilla seeds, heat it up and boil it down; put out the fire and cover it for five minutes。
3
The rest of the milk is mixed with corn starch and mixed into the milk pan。
4
Heat with a small fire and constantly mix it into a ripple paste and cool off the fire。
5
When the protein is hit at a low speed to a thick bubble, the vanilla glucose is inserted。
6
To dry hair, about 9。
7
One third of the protein is taken into the vanilla milk paste and evenly mixed。
8
And then back to the proteins, quickly cut evenly。
9
Put the protein in the toast and scrape it with a razor. The oven is preheated at 220°C and baked to a micro-inflation. (approximately 3 minutes)
10
The temperature is reduced to 180°C and the roasted surface is yellow. (approximately 7 minutes)Vanilla Soufflé Make Tips
1. In soufflé batter, beaten egg whites account for the vast majority of the volume, so it must be served immediately after coming out of the oven; otherwise, the drop in temperature will cause it to shrink, and the texture will not be as soft and fluffy as when hot.
2. Before baking, the mold must be greased and sugared, as this allows the batter to expand more during baking.