Vanilla Souffle
1.
Separate the yolk and egg whites and place them in a bowl separately. After coating the inside of the mold (I used a round mold with a diameter of 8cm) with unsalted butter, put in sugar, turn the mold to spread the sugar evenly in the mold, and then pour the excess sugar into the egg yolk bowl.
2.
Sift the low-gluten flour and add it to the egg yolk bowl. Use a whisk to mix evenly without obvious particles.
3.
After the milk is warmed, add it to the egg yolk bowl and keep stirring until the egg and milk are completely mixed.
4.
Then heat the egg yolk bowl over water; while heating, keep stirring until the egg milk thickens, then remove from the heat, and keep stirring until smooth (that is, custard sauce).
5.
Add 1 drop of vanilla extract to the egg whites, and beat with an electric whisk until wet and foamy.
6.
Preheat the oven at 180°C, add 1/3 of the meringue to the mayonnaise, cut and mix evenly with a spatula. Pour back into the remaining meringue, cut and mix until there is no obvious color difference.
7.
Pour the mixed liquid into the mold, drop the mold 1 time, and smooth the surface with a spatula.
8.
Place the mold in an oven preheated to 180°C and bake for 15 minutes.
9.
With the baking time, you can see the soufflé growing taller. After the surface is colored, adjust the temperature to 165°C.
10.
Take out the baked soufflé and sprinkle the surface with powdered sugar for decoration.
11.
Eat as soon as possible!
Tips:
If it is an oven with adjustable upper and lower heat, adjust the lower heat to 165°C after the soufflé no longer grows high; after the surface is colored, the upper heat can also be adjusted to 165°C, so that the baked soufflé will be softer and tender.
