[xing Yao Tang] A French Pastry that You Will Surely Master-raspberry Soufflé

Name: [xing Yao Tang] A French Pastry that You Will Surely Master-raspberry Soufflé
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: The following raw materials Custard sauce; 280g milk; 20g Sugar; 20g Potato starch; 1 piece orange; 75g yolk; 20g Orange wine; The following raw materials Italian meringue; 125g protein

by Fran_cake

4.9 (1)

Favorite

5

Difficulty

Normal

Time

15m

Serving

2

Soufflé is a famous French dessert born in the Middle Ages. The French "Souffle" means blowing. Its ingredients are fresh milk and egg whites, but they are baked in a water-proof way until the egg whites swell. The taste is as light as clouds, the entrance seems to be something like nothing, but the mouth is full of frankincense.

The baked soufflé must be tasted as soon as possible, otherwise it will collapse quickly. A beautiful and ethereal dream of letting the Buddha fade away when inadvertently. "

Ingredients

The following raw materials Custard Sauce
280g Milk

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20g Sugar

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20g Potato Starch
1 piece Orange
75g Yolk
20g Orange Wine
The following raw materials Italian Meringue
125g Protein

[xing Yao Tang] A French Pastry that You Will Surely Master-raspberry Soufflé

1. The milk and orange zest are heated in a pot

2. Sugar, potato starch mix, add egg yolk and beat until white

3. Then pour in the heated milk (about half), mix and stir evenly

4. Then pour the mixture back into the pot and cook over medium heat until it bubbling, and cook for 1 to 2 minutes. After the state has thickened, weigh 200g and pour it into the pot.

5. Let it cool and add the orange wine

6. Start to beat the egg whites, add the sugar in the egg whites three times to a beak shape

7. Part of the weighed egg white is mixed with the custard sauce, and then pour the mixed batter back into the egg white bowl and mix well

8. Then put the batter in the piping bag, now squeeze a layer (about 1/3) at the bottom of the container, and then put the raspberries

9. Then squeeze the batter into the container, then use a spatula to smooth it

10. The temperature is adjusted between 180-190 degrees, and it is baked in the oven for 10 minutes and then out of the oven. These are all zero-based students, who were completed under the guidance of our French tutor Regis in our Xingyao Hall. If you want to learn more French pastries, come and join us. TEL: 15168405799