Souffle recipe-Chinese Food-best chinese food recipes-cooking food

Souffle

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After two failures, I summed up my experience (the bowl is too big, the protein is not sent to the full hardness, put too full, etc.). I changed the recipe and kept observing outside the oven. I watched the cake slowly climb up and rise without bumping against the top. After it came out of the oven, the retraction speed was very slow. I was in a good mood. I added another heat. The state was very good. KEK.. Finally, I'll show you my baking bowl and the long and small bowls are from Lillian's family. One is tiramisu and the other is BBQ bud. Waste utilization. Excellent.

Cooking ingredients

butter:moderate amount

sugar:moderate amount

sugar powder:moderate amount

Cooking Steps

Step1:Ingredient

Step2:Add low powder to 100ml milk. Stir until there is no pimpl

Step3:Pour the rest of the milk into the pot and heat over a low heat. Add 15g of sugar and stir until melted

Step4:Pour the milk paste with low powder into the pot. Stir while pouring (* during this period, heat it with the smallest fire. Do not let the milk boil). Stir until the milk is slightly thick and has lines, then leave the fire. Let it cool for standby

Step5:Spread the butter evenly on the bottom and all around of the mold. Sprinkle a layer of white sugar for standb

Step6:Add egg yolk to the milk paste. Mix wel

Step7:Stir over low heat until the batter is thick and smoot

Step8:Add the remaining 20g sugar into the protein three times until it is hard foamin

Step9:Mix the egg white into the yolk paste in two or three times. Pour the batter into the mold. 8-9 minutes full. Shake out the bubbles. 180 degrees, 15-20 minute