Vanilla Souffle

Name: Vanilla Souffle
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 15g Low-gluten flour; 2 pcs egg; 10g Caster sugar (egg yolk); 20g Caster sugar (egg white); 100g milk; 1/2 root Vanilla pods; Some butter; Some Caster sugar

by Daogrs

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Presumably most people will leave their favorite food for the last to taste,
Only the delicious Soufflé is the one that can't stand the wait.
Everyone says it’s delicate and fragile, but it’s not difficult to operate.
But it must be completed in one go from making to eating.

Don’t watch it come out of the oven and climb up to the bowl of noodles,
It may have retracted as soon as it turned around, and collapsed into an omelet from the fluffy clouds.
When Soufflé is first baked, the taste is light and smooth,
Disappeared without a trace after the entrance,
If there is a vanilla scent, it will quickly sweep through the tongue like a tornado.
Coming and going in a hurry, after the dessert addiction, but did not leave a burden on the stomach. "

Ingredients

Vanilla Souffle

1. First handle the Soufflé bowl: use a brush to evenly brush the softened butter over the inner wall of the mold, then add the fine sugar in, turn it around to make the mold evenly covered with fine sugar, and pour out the excess sugar.

2. Separate the egg yolk and egg white, add fine sugar to the egg yolk, and mix them evenly with a manual whisk.

3. Sift the low-gluten flour, add the egg yolks, and continue to mix the flour with a whisk until the batter becomes smooth.

4. First cut the vanilla pod and take out the vanilla seeds.

5. Add the vanilla seeds to the milk, pour it into the milk pot, heat it over a medium-low heat until it is hot, no need to boil.

6. Pour the boiled milk in a little bit to give the batter an initial temperature. Add it to the batter about three to four times.

7. Sift the batter, pour it back into the milk pan, and filter out some lumps (this step cannot be omitted).

8. Return to the pot and turn on a medium-low heat, and cook the custard sauce until it thickens. During this time, use a whisk to mix it in circular motions to prevent the batter from clumping too quickly and breaking up.

9. Pour out the prepared custard sauce, stir evenly with a spatula, cover the surface of the custard sauce with plastic wrap to prevent the surface from crusting, and let it cool for later use.

10. Beat the egg whites at a low speed until they turn white. Add in caster sugar three times and beat until small hooks are foamed. First, add one third of the meringue to the vanilla custard sauce.

11. Mix them evenly with the method of turning; add the remaining half in the second time, and finally pour the mixed batter into the remaining meringue, and mix them evenly with the same method.

12. Pour the Soufflé batter into the prepared mold, and then use a small spatula to smooth the surface of the mold, and then wipe the batter that overflows from the edge of the bowl with a kitchen paper towel, so that the Soufflé will swell and rise vertically during the baking process. .

13. Immediately send the Soufflé into the middle layer of the preheated oven.

14. Select the up and down roasting function, set 180 ℃ to roast for 20 minutes.

15. The surface of the baked soufflé is obviously higher and swollen.

16. After baking, sprinkle with powdered sugar to decorate and serve while hot.

Tips:
1. You don't need to cook the custard sauce too thick, just a little bit thinner, otherwise it will be very easy to defoam when it is mixed with the meringue.
2. Eat soufflé immediately after it is out of the oven, the flavor is the best!