Soufflé, also known as soufflé, is a method of cooking that originated in France. After baking, it is light and fluffy, and it expands like an inflatable one, and can be eaten hot or frozen before eating. Because of its soft and swollen appearance, it is often called a high-value dessert that is "light as a cloud".
Soufflé raw materials are common flour, egg protein, milk and sugar, but it is difficult to make, and people often compare Suffrey to the hardships of life. Today, I will take you to learn to make this somewhat "difficult" Soufflé.
material
Egg milk vanilla oil low gluten powder baked powder sugar water
2 x 15 ml appropriate amount of 30 g 1 g 30 g 10 g
steps
1. Separate the egg yolks, add milk and vanilla oil to the egg yolks and mix well, sift in low gluten powder and baking powder and mix well.
2. Add granulated sugar to the egg white in parts.
3. Take a small amount of beaten egg white and egg yolk to mix, and then pour into the egg white and mix well.
4. Turn on the frying pan on low heat, wipe a little vegetable oil, pour in 2/3 batter (3 amounts), add a teaspoon of water to cover the pot and cook for 4 minutes, open the lid and add the remaining batter, turn over the noodles and cover the pot with water and cook for another 5 minutes.
5. Drizzle with maple syrup and eat together.
If you want to know more about the production method of Soufflé, please pay attention to me~