The Vibrato's Popular Soufflé, Feel The Fleeting Romance

The Vibrato's Popular Soufflé, Feel The Fleeting Romance

1. Let's first put a layer of butter on the mold of Soufflé.

2. Melt in some vanilla sugar and roll it along the side of the bowl. Because the butter is rubbed, it will easily stick to it. Vanilla sugar can also be replaced with ordinary white sugar. The sugar on the mold must be rolled evenly, because Granulated sugar is equivalent to Soufflé's stairs. It will climb up the stairs when it is baked. If the sugar is thin on one side, it can't climb up vertically, and it's not beautiful.

3. Separate the egg yolk and egg white into two bowls and set aside for later use.

4. Put the butter in the milk pan and melt on low heat.

5. Stir gently until the butter is completely melted, turn off the heat, add all-purpose flour, and mix well with egg custard until there is no dry powder.

6. Then add 150g of milk, turn on the heat again, and stir while heating.

7. Stir until the batter is thicker, smoother and still flowing, then turn off the heat.

8. Then add 80g of chocolate beans to it, stir with egg custard until the chocolate is completely melted, and mix well with the batter.

9. Then add in the egg yolk separated in advance and mix well.

10. In order to make Soufflé's taste more delicate, we sift the chocolate batter again and press it lightly with a spatula to sift it.

11. Next, we beat the egg whites, turn on the egg beater at a medium speed to beat the egg whites to a fish-eye foam state, and then add the leftover sugar from the rolling mold to beat until the sugar is completely melted.

12. We have to add the sugar in three times to make the meringue more stable. After each time it is evenly sent, add it again, and finally it will be sent to a small hook and wet state.

13. Then pick out a part and add it to the chocolate batter, and toss a few times.

14. Then pour it into the remaining meringue, stir thoroughly, mix well, and the batter is very smooth after mixing.

15. Then put the freshly made batter into a bowl, don't pour it too full, it's okay, because it will expand rapidly during the baking process.

16. Put it in the oven at 180 to 200 degrees and bake for 15 minutes.

17. Obviously it can be seen that it expands greatly in the oven, so be careful not to fill it up. The temperature of the oven should also be controlled so that the soufflé just baked is fluffy and light, and the soufflé melts in your mouth. The just baked soufflé is fluffy. Light and melt in the mouth.

18. Chocolate sauce is very simple and quick. Here I teach you how to melt the whipped cream with some chocolate beans in insulated water. Sit in the hot water and make sure that the temperature of the whipped cream is at your hand.

19. Add whipped cream to the melted chocolate several times, stirring well each time, then add the next time.

20. The chocolate sauce that has been stirred in this way is all right, it is very smooth and flowing, and it can be eaten directly by pouring it on our baked soufflé.

21. The freshly baked hot chocolate soufflé has a very simple shape, with a soft cake body in the porcelain cup, full of taste, light taste, sweet and not greasy.

Tips:

1. After the butter has melted, be sure to turn off the heat before adding the flour. After adding the milk, use the minimum heat to heat the milk paste until it is fluid. It should be removed from the heat immediately. If the heat is too thick, you can add some milk.
2. The sugar to beat the egg whites must be added three times.
3. When baking, you can first bake it at 180 degrees. If it is not cooked in 15 minutes, you can increase the temperature when you bake it next time.
4. After the chocolate sauce is done, it can be sealed and refrigerated when it is used up. It can be stored for 15 days. It can be melted in warm water the next time it is used.
5. Our Soufflé formula can be used in six quantities.
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