A Soft and Cloud-like French Dessert---vanilla Soufflé

Name: A Soft and Cloud-like French Dessert---vanilla Soufflé
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15g corn starch; 150ml Pure milk; 20g Vanilla sugar; 2 pcs Egg white; a little Vanilla bean pods; Some butter; Some granulated sugar

by kiss war girl

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

The soufflé like a cloud makes every bite taste as soft as a cloud. This dreamy dessert was born in the wealthiest period of the Middle Ages in France. According to legend, the French lived in luxury at that time. Each meal took 3-4 hours to eat more than 20 dishes. At the end of the dessert, there was no appetite, but The extravagance can't be saved, so the chefs invented this dessert that looks huge but contains a lot of air and doesn't have much actual content. The reason why it is called a dream dessert also comes from this, because the egg white used to beat contains a lot of air. Soufflé was quite beautiful when it was first baked, but after encountering the outside air, it will lose its beauty in a short time. The appearance, suddenly turned into a bubble. Therefore, to taste its deliciousness, you must be fast! "

Ingredients

A Soft and Cloud-like French Dessert---vanilla Soufflé

1. Spread a thin layer of butter on the inner wall of the baking bowl, pour in the fine sugar and shake to make the fine sugar evenly stick to the mold wall.

A Soft and Cloud-like French Dessert---vanilla Soufflé recipe

2. Pour 1/2 of the milk into the pot, scrape into the vanilla seeds, heat on low heat and cook until slightly boiled; turn off the heat, cover the pot and simmer for 5 minutes.

3. Mix the remaining milk with the cornstarch and pour it into the milk pot.

4. Heat it over a small fire and stir constantly to form a corrugated paste, then cool off from the fire.

5. Beat the egg whites at low speed until thick and foamy, then add vanilla sugar and beat at medium speed.

6. Beat until dry foaming, about 9 to distribute.

7. Take 1/3 of the egg whites into the vanilla milk paste, cut and mix evenly.

8. Pour back into the egg whites, quickly cut and mix evenly.

9. Put the egg white paste into a baking cup and use a spatula to smooth it. Put it in a preheated oven with a high and low heat of 220°C, and bake it until it is slightly puffed. (About 3 minutes)

10. Reduce the temperature to 180°C and the surface will be golden brown. (About 7 minutes)

Tips:
1. The volume of protein in the Soufflé batter accounts for the vast majority. Use it immediately after it is baked, otherwise the temperature will decrease and the taste will not be as soft as when it is hot.

2. The mold must be oiled and sprinkled with sugar before baking, so that the volume of the batter will expand more when it is baked.