Vanilla Souffle
1.
1. Spread butter on the wall of the bowl, and then sprinkle a layer of sugar to make the cake rise.
2.
2. Pour milk, butter, and 20g sugar into a milk pot and boil until slightly boiling, then remove from heat.
3.
3. After cooling slightly, sift the low-gluten flour and vanilla powder into the milk mixture and mix well.
4.
4. The egg white and egg yolk are separated into a basin without oil and water.
5.
5. Slightly beat the egg yolks, then add them to the batter that has been cooled and sieved, and stir well.
6.
6. Add 3 drops of lemon juice to the egg white, add 15 grams of sugar in 3 times and beat until dry foaming.
7.
7. Add the whipped egg whites to the egg yolk paste in batches, and mix them up and down evenly (do not stir, it is easy to defoam).
8.
8. The mixed cake batter.
9.
9. Pour into the mold, it can fill 4 Soufflé bowls.
10.
10. Put it into the middle layer of the preheated oven, heat up and down at 180 degrees, and bake for about 18 minutes.
11.
11. The expansion is very high.
12.
12. Sprinkle with powdered sugar as a decoration after baking.
13.
13. Meimei Da Shu Fulei.
Tips:
1. The oven should be preheated for about 10 minutes in advance, and the specific temperature and time of baking should be adjusted and set according to the actual situation of the oven.
2. The baked soufflé should be eaten while it is hot, otherwise it will collapse soon.
3. The container used for baking is a ceramic baking bowl, which can be used in the oven. Remember, for safety reasons, do not use household water cups for baking.
