Soufflé

Name: Soufflé
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 25g milk; 20g butter; 15g granulated sugar; 8g Low-gluten flour

by Lisa's Baking Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Shu Fulei is also translated as comb, soufflé. It is a cooking method from France. In this special cooking method, the main ingredients include egg yolk and different ingredients mixed into the beaten egg white, which is light and fluffy after baking.
The word Soufflé comes from the past participle of a French verb souffler, meaning "to inflate" or simply "to swell up fluffy". It is said that this cooking method appeared in the Middle Ages, and the chefs specially used egg whites to produce This kind of nihilistic delicacy, and I have tried my best to make it delivered to the guests.
Soufflé can not only make sweets, but also can be made into appetizers or main dishes, such as cheese soufflé, foie gras soufflé and so on. The baked soufflé must be tasted every second, otherwise it will "leak" quickly, and will generally collapse completely after 20 to 30 minutes."

Ingredients

Soufflé

1. Prepare the materials

2. Melt the butter in water

3. Spread part of white sugar and part of butter in the Soufflé bowl.

4. Pour milk into the melted butter.

5. Sift in the flour and mix well

6. White and egg yolk separation

7. Add the egg yolk to the butter liquid and mix well.

8. Add white sugar to the egg whites in three times to beat.

9. Add one-third of the beaten egg whites to the egg yolk liquid, and stir evenly with a rubber spatula

10. Pour the egg white and egg yolk mixture back into the egg whites again and stir evenly with a rubber spatula

11. Pour into the mold, 190°, bake for 10 minutes in the lower layer of the oven

12. Can

Tips:
Soufflé cake is very similar to chiffon cake. You need to use a rubber spatula to mix the egg white and egg yolk evenly. Be sure to mix the cake liquid evenly from bottom to top, and don’t let it defoam and the temperature in winter is higher. Low, after adding the butter liquid to the milk, you can let it sit in the water to heat up, and don't let it separate from oil and water.