Cheese Souffle
1.
Preheat the oven to 220°C; evenly spread melted unsalted butter in the stewing pot, sprinkle with cheese powder, and set aside.
2.
Cut the cream cheese into small pieces, put it in a mixing bowl, use a whisk to soften it, add mustard sauce, salt, cardamom powder, and mixed Italian spices, mix well into egg yolk paste, and set aside.
3.
Put the egg whites and cream of tartar into another clean mixing bowl, beat with a whisk until coarse and foamy, add fine sugar in portions until the foam is firm.
4.
Add the whipped egg whites to the egg yolk batter and mix. The action should be light and fast to avoid excessive defoaming. Mix well and fill it into a stewing pot. Put it in the oven and bake at 220°C for 10 ∼ 12 minutes. Take it out and taste it immediately. .
Tips:
~ In addition to being cooked on the stove, the pot can also be used as a baking mold and put into the oven for baking. The small stewing pot used here is very suitable for baking various desserts in the oven.
~ The addition of egg whites with cream of tartar can neutralize the alkalinity of the egg whites, which can help the egg whites to beat and increase the stability of the foam. This soufflé has a salty taste. If you want to increase your satiety, you can also fill the bottom with cooked mashed potatoes.
