A Different "dark Cuisine" Black Rice Soufflé
1.
Material preparation
2.
Take two empty bowls without water and oil to separate the egg whites and egg yolks. After separation, put the egg whites in the refrigerator for later use
3.
Sift low-gluten flour, black rice flour, cornstarch and skimmed milk into the egg yolk and mix well
4.
Take out the egg whites, add a few drops of lemon juice, and whisk until large bubbles appear, add 1/3 xylitol A, and continue whisking
5.
Whip until the egg whites become fine and the bubbles disappear, add 1/3 xylitol A and continue to whip
6.
Whip until wet foaming, that is, when the whisk has a big hook, add the last 1/3 xylitol A, and continue to whip
7.
Beat to dry foaming, that is, lift the whisk, there is an upright triangle, and the inverted plate does not drip.
8.
Take half of the egg whites into the black rice egg yolk paste, and use the gesture of turning and cutting to mix the two evenly
9.
Pour the mixed egg yolk paste into the remaining egg whites and mix well in the same way
10.
The mixed black rice paste should be used within 20 minutes, and it will defoam if it is left for a long time
11.
Use an ice cream spoon to take a scoop of batter into a flat-bottomed non-stick pan (without oiling)
12.
The amount of formula can make four soufflés. After a little setting, you can put the remaining batter on top and add another layer to increase the thickness of the soufflés
13.
Add some water to the side of the pot (do not pour it on the dough, it will affect the appearance), cover and simmer for 4-5 minutes, turn it over and simmer for 2-3 minutes.
14.
Add xylitol B to the whipped cream until smooth, set aside
15.
Load up! Spread the cream, decorate with mint leaves, and enjoy!
Tips:
Black rice is not like flour. It is a coarse grain. It has a grainy texture. I personally accept it and like it. This is probably the case for coarse grains
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