Soufflé
1.
Soufflé batter ingredients: 18 grams of butter, 18 grams of high-gluten flour, 105 grams of milk, 20 grams of caster sugar, 2 grams of vanilla extract, 2 egg yolks, 2 egg whites, 15 grams of caster sugar
2.
Spread soft butter around the inner side of the Soufflé porcelain bowl, then pour some sugar in and turn the butter all over the sugar. Pour out the excess sugar and set aside
3.
18 grams of butter melted into liquid after heating
4.
Add high-gluten flour to the melted butter and mix into a paste
5.
Put the milk, caster sugar and vanilla extract together and heat to a boil
6.
After the milk part is boiled, add it to the front butter and flour part and mix well
7.
Mix well and filter
8.
Strain and cook again. Stir continuously while cooking until it thickens. Let it cool off the heat for 10 minutes.
9.
Add the egg yolks to the cooled mixture in step 7 and mix well
10.
Whip the egg whites and 20 grams of caster sugar into a fresh milk shape
11.
Take one-third of the egg white part and the egg yolk part and mix well
12.
Pour the mixed batter back into the remaining egg whites and mix evenly
13.
Pour the prepared Soufflé batter into a porcelain bowl and pour 8 minutes to full. Fire up and down in the oven at 180 degrees. Bake the middle layer for 20 minutes until it is fully puffed and the surface is golden brown. Sprinkle some powdered sugar on the surface after baking. Eat immediately
Tips:
1. Soufflé is a dessert that will collapse in a short time after it is out. In order to ensure the taste, please eat it immediately after it is out of the oven. You can also replace the vanilla extract with vanilla pods;
2. The preparation of Soufflé is not complicated, but it cannot be made in advance like other desserts, and eat it immediately when you want to eat it. In order to reduce the waiting time when you want to eat Soufflé, we can prepare the base material in advance-after making the 8th step, put the mixed egg yolk base material in the refrigerator and keep it for about 3 days. Take it out and continue with the next steps;
3. When mixing the whipped egg white with the base material, be sure to use the mixing method from the bottom up, do not stir in a circle to avoid defoaming.
