Vanilla Souffle
1.
Use the butter outside the formula to wipe the inner wall of the baking bowl, and then pour the granulated sugar outside the formula to make the butter stick to the sugar and pour out the excess sugar.
2.
Melt the butter and heat water into a liquid, pour the flour in.
3.
Mix into a paste with a manual whisk.
4.
Pour the milk into a small milk pot, add 12 grams of sugar and vanilla extract, and heat the milk over a low heat until it just bubbling.
5.
Pour the milk quickly into the batter, and stir while pouring to form a thick paste. If you are using low-gluten flour and the mixed batter is very thin, you need to reheat it in a milk pan until it is thick and use it again.
6.
After letting cool, pour in the egg yolks and mix into a thin paste.
7.
When the egg whites are beaten with an electric whisk until the foam is thick, add the remaining fine sugar in two times to beat the meringue to dry foaming. Take 1/3 of the beaten meringue and beat into the egg yolk paste, stir up from the bottom and cut and mix evenly.
8.
Pour back into the remaining meringue and mix well in the same way.
9.
Scoop the mixed cake batter into a baking bowl and fill it 9 minutes full.
10.
Put it in the bottom layer of the Dongling K40C oven that has been preheated to 180 degrees in advance, and bake for about 20 minutes. The actual baking temperature depends on the temper of your own oven.
Tips:
It is also possible to use low-gluten flour instead of high-gluten flour, but the batter mixed in step 5 will be thinner. You need to return to the pot and cook until it is thick before proceeding to the next step.
