The soufflé
By VicentaLakin
I made a couple of sockets on Sunday, and it was frozen in the fridge. Nothing happened at noon, so I made a soufflé. It's the first soufflé ever made. They say it tastes good. It's really hot, it smells so good. Ha-ha, learn a new one。
Recipe Recommendations
- meringue 2 bunk
- egg yolk of 2
- custard powder 15 grams
- Chengfen 3 grams
- white sugar 50 grams
- milk powder 5 grams
- butter 20 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for The soufflé
1
Butter insulated by water and melted, with sugar mixed up。
2
It's a sifter。
3
The yolk is mixed with butter and sugar and slurry, and then the powder is sifted in evenly. If you're dry, you can add a little fresh water。
4
Heated the mixed slurry with water and mixed it until it becomes paste. It's frozen condensed for milk sour。
5
Cover the skin with a round mold and wrap it in the marmalade. Keep your mouth shut and keep your mouth shut. Relax 20 minutes。
6
Then when it is loose, a thin layer of egg fluid shall be painted on the surface, and a sesame shall be spilled. The oven is preheated at 220 degrees and the middle 200 degrees for 30 minutes。
7
It's been cooking for 20 minutes. It's a little colored。
8
Time's up, soufflé's out. All you do is smell, with enough food, and safe sanitation without the smell of the renminbi. Ha ha。
9
Remember to eat when it's cold. It's hot。