French Dessert Soufflé
1.
Prepare all materials;
2.
Spread a layer of butter on the inner wall of the baking bowl;
3.
Pour a small amount of fine granulated sugar into the baking bowl, turn it a few times, make the inner wall of the bowl evenly covered with a layer of sugar granules, pour out the remaining fine granulated sugar, and do everything in turn;
4.
Pour the milk into a small non-stick pan;
5.
Sift in low-gluten flour and stir until there is no particles;
6.
Add butter and 15 grams of caster sugar, heat it over a low heat and keep stirring;
7.
Stir it into a thick paste;
8.
Separate egg whites and yolks;
9.
After cooling, add egg yolk and stir evenly;
10.
Add the remaining 15 grams of fine granulated sugar to the egg whites in three times to beat the egg whites to a dry foaming state; (pictured)
11.
Take 1/3 of the egg whites into the milk paste and mix evenly;
12.
Pour it all back into the egg whites;
13.
Continue to stir evenly;
14.
Pour the egg batter into the baking bowl eight or nine minutes full;
15.
Preheat the Changdi Baking Man CRTF32K oven 180 degrees in advance for 10 minutes, then put the baking pan into the middle of the oven, 180 degrees, up and down, 15-20 minutes, until the egg batter is completely puffed and the surface is golden yellow.
16.
Take out and sprinkle with powdered sugar and eat immediately! ! !
17.
Can't wait to have a bite, the taste is as soft as clouds, delicate and delicious!
Tips:
1. Pay attention to the mixing method, do not stir in a circle, so as to avoid defoaming;
2. The oven cannot be opened during the baking process;
3. The specific baking temperature and time should be adjusted according to the temper of the oven;
4. The baked soufflé must be tasted against the clock, otherwise it will collapse soon and affect the taste!