Vanilla Souffle (souffle)

Name: Vanilla Souffle (souffle)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 105g milk; 35g Caster sugar; 18g High-gluten flour; 18g butter; 1/3 root Vanilla pods; 15g Powdered sugar

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Soufflé, also called soufflé. Shu Fulei, is a transliteration of French soufflé. This is a very classic French dessert. The comb may look ordinary, but the appearance is by no means its true charm. The base material made of egg yolk, milk, butter, etc., mixed with fully beaten egg white, the freshly baked comb is extremely fluffy and light. Some people describe it as "a beautiful taste that melts at the touch of the tongue". The enduring charm of Sohu Lie is not only due to its taste, but also to its ephemeral tasting time. This delicious dessert only takes a few minutes to taste after it is baked. Once the time has passed, the former beauty quickly collapses as the heat dissipates, and the unique light taste no longer exists. Perhaps because of its shortness, its beauty is precious.
At present, combing is not popular in China, because it must be cooked and eaten. There are not many western restaurants that can serve combing. Therefore, making it yourself is the best choice for tasting this dessert. Even if its tasting time is short, it can taste this light taste, even if it is by the oven, what is it?

Ingredients

2 pcs Egg
105g Milk
35g Caster Sugar
18g High-gluten Flour
18g Butter
1/3 root Vanilla Pods
15g Powdered Sugar

Vanilla Souffle (souffle)

1. Spread a thin layer of butter on the inner wall of the baking bowl, pour in the fine sugar and shake to make the fine sugar evenly stick to the mold wall, pour out the excess sugar; 18 grams of butter melts into liquid, add 18 grams of high-gluten flour, stir Become a paste evenly

2. Pour the milk into the milk pan and add 20 grams of caster sugar. Cut the vanilla pods in half, scrape the vanilla seeds into the milk, and throw the vanilla pods with the seeds into the milk. Boil the milk in the milk pan until it boils; slowly pour the boiled milk into the batter of step 2, stirring while pouring

3. After all the milk is poured and stirred evenly, sift the mixture back into the milk pot; reheat it over a low heat and stir continuously until it boils and becomes a thick state. Remove from heat and let cool for 10-15 minutes

4. The yolk of the egg is separated from the egg white. Add the egg yolk to the batter that has been cooled in step 6; add the egg whites in 2-3 times and add the remaining 15 grams of fine sugar, and beat with a whisk until it is dry and foamy; take 1/3 of the egg white to the step 7 In the base material, mix evenly and then pour it back into the egg whites, and mix it again evenly (the same as the final mixing process of making chiffon cakes), and become a soy batter

5. Pour the souffle batter into the mold prepared at the beginning, and it is eight to nine minutes full. Put it into the preheated oven at 190℃, the middle layer, bake for about 16 minutes, until it is fully puffed and the surface is golden brown. Sprinkle powdered sugar on the surface for decoration after baking, and eat immediately

Tips:
1. Sohuli is a dessert that collapses in a short time after being baked. To ensure the taste, please consume it immediately after baking. Vanilla pods can be replaced with a little vanilla extract;
2. The making of comb is not complicated, but it cannot be made in advance like other desserts, and eat it immediately when you want to eat it. In order to reduce the waiting time when you want to eat the souffle, we can prepare the base material in advance-after making step 7, put the mixed egg yolk base material in the refrigerator and keep it for about 3 days. Take it out when you want to eat, and then continue with the next steps;
3. When mixing the whipped egg white with the base material, you must pay attention to the mixing method from the bottom up, do not stir in a circle to avoid defoaming.