Souffle with Cherry Sauce
1.
Prepare the ingredients
2.
The eggs are separated, and the egg whites are placed in a basin without water and oil
3.
Milk and egg yolk
4.
Whipped evenly
5.
Sift low flour and baking powder
6.
Stir well and set aside
7.
Add a few drops of lemon juice to the egg whites, quickly whip it to a bubble state, add half of the fine sugar
8.
Continue to beat until the lines do not disappear, add the remaining half of the sugar
9.
Then turn to a low speed and send to the small hook state
10.
Divide a third into the egg yolk paste and stir evenly
11.
Pour all the egg whites again and stir evenly
12.
Put in a piping bag
13.
Preheat a non-stick pan over low heat, squeeze the batter, cover and simmer for five minutes
14.
Then turn it over and bake it for about two minutes, as long as the pan is non-stick
15.
Sprinkle powdered sugar and cherry sauce on the prepared soufflé.
Tips:
1. Dispatch the protein to see the status, not the time.
2. The height of the batter squeezed in for the first time is as high as possible so that the finished product will look better.
3. Be careful when stirring the batter, don't stir in circles.
