Souffle Souffle

Name: Souffle Souffle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g milk; 30g butter; 2 pcs yolk; 2 pcs protein; 40g Cheese; 3~5 drops Lemon juice; 4~6 drops Vanilla water; 35g Caster sugar; 15g Low powder

by Jane Ejie

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Shu Fulei is a transliteration of French souffle, which is a very classic French dessert.
Souffle may seem ordinary, but the appearance is by no means its true charm.
The base material made of egg yolk, milk, butter, etc., mixed with fully beaten egg white, the freshly baked soufflé is extremely fluffy and light. Some people describe it as "a beautiful taste that melts at the touch of the tongue." This has nothing to do with its fleeting tasting time. This delicious dessert can only be tasted within a few minutes after it is baked. Once time has passed, the former beauty quickly collapses as the heat dissipates, and it is uniquely light. The taste no longer exists. Perhaps because of its shortness, its beauty is precious. This is also the one that I took the most photos since I was baking. I want friends to appreciate every wonderful moment in the baking process through pictures. "

Ingredients

100g Milk
30g Butter
2 pcs Yolk
2 pcs Protein
40g Cheese
3~5 drops Lemon Juice
4~6 drops Vanilla Water
35g Caster Sugar
15g Low Powder

Souffle Souffle

1. Material drawing

2. Add butter, cheese, and 5 grams of sugar to milk to soften it over low heat.

3. Add 15 grams of low-powder quickly and stir evenly. Heat on low heat until feathery and leave to cool.

4. Add egg yolk and stir well and set aside

5. Add 30 grams of fine sugar and lemon juice to the egg white and stir at low speed until it becomes large. Turn to high speed and stir until it has a hook shape.

6. Take one-third of the egg white and add it to the egg yolk paste, quickly cut and mix evenly

7. Then pour the egg yolk paste into the egg whites and quickly cut and mix evenly

8. Soufflé cups are coated with butter in advance, and then rolled with fine sugar to make the walls of the cup evenly covered with sugar

9. Preheat the oven at 180 degrees in advance, quickly pour the Soufflé paddle into the cup until it is 80% full, and put it in the oven for about 20 minutes.

10. This is what it looks like when baked for 8 minutes

11. This is what it looks like when baked for 10 minutes

12. This is the cute look of Soufflé at 15 minutes

13. Ding, Soufflé is out

Tips:
The Soufflé cups are prepared in advance. Because the weather is too hot, I put the prepared cups in the refrigerator to prevent the butter and sugar from melting. The Soufflé cups are handled to make it rise smoothly. The process of baking soufflé is a wonderful process, it changes every minute, I hope you will enjoy its beauty as soon as possible!