It's Fleeting, and The Aftertaste is Still There: [french Chocolate Souflete]

Name: It's Fleeting, and The Aftertaste is Still There: [french Chocolate Souflete]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Bittersweet chocolate; 10g corn starch; 10g (do not like strong flavor, can be omitted) cocoa powder; 2 pcs yolk; 6 Egg white; 200g milk; A handful (the amount of twisting the thumb and index finger) Fine salt; 50g Caster sugar; A few drops Lemon juice; a little Butter for the mold; a little Caster sugar for spreading molds

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Souffle is a famous French dessert.

Not long ago, the popular "12 Ways of Front Flavor" made this dessert all the rage.

For this dim sum, the most well-known feature is its extremely short taste period.

From being out of the furnace to collapsed, Su Fulei has undergone a huge transformation from being plump and plump to being collapsed, flat and small in just a few minutes, and her beauty is no longer good.

In fact, the reason is very simple. So Fulei's climb relies on the expansion of a large amount of sent protein after being heated.

After being out of the oven, the protein bubble shrinks when cold, and Su Fulei's volume will naturally shrink.

But it is precisely because of the use of a large amount of protein, the texture of Su Fu Lei is fluffy, and the taste is light. It really melts in the mouth, giving people a sense of happiness as if they are in the clouds (the taste is somewhat similar to the Chinese dessert "Snowy Bean Paste" ).

What I made today is "Chocolate Soufflé", and the recipe comes from a blogger "Paris Naughty Boy".

In fact, this dim sum has been made many, many times.

But as a foodie, I can’t help but want to enjoy the delicious food every time, so I can’t take pictures of the freshly baked food. This has been put on hold until now.

This naughty recipe is very good, the rich and mellow chocolate and the airy taste of the cake body, the contradiction and perfect integration, it is completely unstoppable!

In such a chilly early winter, the cocoa smell full of oily aroma and the dark brown color of chocolate are even more temptation!

A good recipe must be praised, thank you for sharing!

This dim sum is definitely worth collecting, and making it over and over again (do you know... Because I have made too many times, I have completely memorized the ingredients and dosage of this recipe. I usually use the recipe. Reserve 1/3 of the amount to make two baking bowls with a diameter of 9cm)

Warm the person you care about most with the fleeting taste of happiness~"

It's Fleeting, and The Aftertaste is Still There: [french Chocolate Souflete]

1. Prepare all materials;

It's Fleeting, and The Aftertaste is Still There: [french Chocolate Souflete] recipe

2. Brush the mold with a layer of butter, and then sprinkle with fine sugar after the butter has solidified. Roll a circle to make the sugar evenly distributed in the bowl, then discard the excess fine sugar and set aside (if the room temperature is higher, you can put it in the refrigerator );

3. Small pieces of chocolate petals, melt in water and keep warm to prevent it from solidifying;

4. Mix the powder (cocoa powder + corn starch) with milk evenly, heat it over water, and keep stirring until the liquid becomes viscous. This step diagram was taken for the second time without adding cocoa powder, so the final product is white (note the tips at the end of the text, there are clever ways);

5. Mix the prepared milk paste with the melted chocolate while it's hot, and stir evenly in portions;

6. Eventually it becomes a chocolate paste with good gloss;

7. Add the egg yolk to the chocolate paste in batches, stir evenly, keep warm for later use;

8. Add a few drops of lemon juice to the egg white, and beat until thickly foamed, and there is basically no transparent egg liquid;

9. Then add 1/3 of the granulated sugar and beat it to a fine foam state;

10. Then add 1/3 of the fine sugar, and beat it to a wet foaming state (lift the whisk, there will be a big hook on the egg beater);

11. Add the last 1/3 of the fine sugar, and beat it to a dry foaming state (lift the whisk, there will be small sharp corners on the whisk. The tip of the small sharp corner is upright);

12. Preheat the oven to 200 degrees. Add 1/3 of the beaten egg white to the egg yolk paste;

13. Cut or stir evenly with a spatula;

14. Then mix the mixed cake batter with the remaining egg whites, stir evenly with a spatula, pay attention to scraping edges and bottoming;

15. . Pour the mixed cake batter into the mold, 8-9 minutes full, smooth the surface (it can be higher than the height in the picture); send the mold into the preheated oven, middle layer, upper and lower fire , 190~200 degrees, bake for 9~12 minutes, until the cake body expands and the surface is colored;

16. It has been roasted for about 5-6 minutes, and it has begun to expand;

17. After baking, immediately take out the baking bowl, sprinkle with powdered sugar according to personal preference, and eat while hot.

Tips:
1. Try to use high-quality chocolate (not the kind that substitutes cocoa butter). This is the key to affecting the taste of the finished product. I later used 72% Farrhona. The cocoa flavor is quite strong, and the amount of sugar in the recipe is not sweet, which feels just right;

2. If you want to add cocoa powder, then mix the corn starch and cocoa powder evenly, and then sift it in advance. And first use a small amount of milk to dissolve the cocoa powder and starch, and then mix with the remaining milk, so that there will be no powder clusters;

3. If the amount of preparation is relatively small, you can directly mix the powder and milk and heat it in a microwave oven. From the second time, I didn't add cocoa powder. I just mixed the cornstarch with milk and heated it in the microwave on high heat. At the beginning, take it out and stir it every minute of heating. After heating for about 2 and a half minutes, the liquid began to become viscous. Reheat for 10-20 seconds, take it out and stir evenly;

4. After the egg yolk and chocolate paste are evenly mixed, if the room temperature is very low, you can put the container in warm water and keep it insulated from water to prevent it from being difficult to mix with the whipped egg white after the chocolate has solidified. In addition, I used 1/3 of the recipe, but I used an egg yolk, and there was no problem;

5. When the egg whites are beaten, don't beat them too much, so as not to mix well with the egg yolk paste. I personally think that as long as the egg white is sent to the same state as the egg yolk paste, it is enough;

6. When mixing the egg white and egg yolk paste, cut or stir, pay attention to scraping and bottoming, do not stir in a circle, so as not to cause defoaming;

7. When pour the cake batter into the mold, pay attention to 8-9 minutes full, the cake will continue to expand after being put into the oven;

8. The specific baking time should be determined according to the actual situation. I use a 9cm baking bowl and it takes about 10 minutes. Eat immediately after baking. After it is cold, you can use a microwave to heat it up a bit, and it will expand again. But the time is short (no more than 30 seconds), and the expanded volume will not be as large as the original.