1. First make the vanilla custard sauce. First, mix the milk, cornstarch, and 20 grams of fine sugar, and boil it over a low heat. Stir continuously during the process to avoid the paste bottom. After boiling and bubbling, immediately remove from the heat and stir until it changes. cool
2. Add egg yolk in another bowl, add the remaining 20 grams of fine sugar, and beat until the volume is enlarged and the color is whitish, add in step 1 of letting cool, and mix well
3. Temper the mixture to a boil, stirring constantly during the period to avoid the egg yolk from being heated and solidified. Once it is boiled, remove the heat immediately, stir to about 50 degrees, add the softened butter, add a little vanilla extract, stir evenly to make vanilla custard ,spare
4. Next, make the Soufflé batter. First, take out 175 grams of the vanilla custard sauce obtained in step 3 and the washed strawberries and raspberries into a food processor, and set aside. Put 6 egg whites in a clean oil-free and water-free basin, add a little salt and beat until a very horny meringue
5. Mix the whipped meringue twice with strawberry & raspberry custard sauce to make a red raspberry soufflé batter
6. Spread a layer of softened butter (outside the formula) in a heat-resistant baking bowl, put some sugar (outside the formula), cover the entire inner wall, and pour out the extra fine sugar. Fill in the cranberry soufflé batter, preheat the oven up and down to 180 degrees, bake in the oven for 5 minutes, then turn to 160 degrees and bake for about 20 minutes.
Tips:1. The actual baking temperature is subject to your own oven.
2. The baking bowl is coated with butter and sprinkled with fine sugar to make the soufflé grow longer.
3. If you don't like the taste of raspberry seeds, you can replace the raspberry with boxed raspberry berry (dimethoate and Baorong both produce).
4. Soufulei will shrink soon after it is out, so take pictures and eat quickly.
