Article Source: Most Baked
Soufflé
· Custard flowered mooncake·
Compared to ordinary chiffon and sponge cakes, this soufflé has a very delicate texture and a heavy cheese flavor!
Material preparation:
Ingredients Fee
Cheese 125g
1 egg yolk
Caster sugar (for egg yolks) 15g
Low gluten flour 23g
Unsalted butter 20g
Milk 60g
Lemon zest to taste
Lemon juice to taste
1 egg white
Caster sugar (for egg whites) 15g
Preparation steps:
1 / After the cheese returns to room temperature, put it in a mixing basin and beat it into a paste with an egg beater.
2 / Add caster sugar and stir until homogeneous without particles.
3 / Add the butter and continue to stir well.
4 / Add the egg yolks and stir until completely mixed.
5 / Add a small amount of milk in small quantities, each time after stirring well and adding the next time.
6 / Sift in low powder and stir with a spatula until the forehead is smooth without particles.
7 / Add an appropriate amount of lemon juice, rub in a small amount of lemon zest to enhance the taste, stir well and sift through the sieve.
8 / Remove the egg whites from the refrigerator and add the caster sugar until a small upright tip appears.
9 / Add the meringue to the cheese batter twice, stir well and be careful not to stir in circles to avoid defoaming.
10 / The mixed batter should have such a smooth and shiny texture.
11 / Pour into the prepared mold and put into the baking dish, fill the baking tray with water until 8 minutes, bake 180 ° in water for 30 minutes, and remove.
Tips
1) After baking, sprinkle with an appropriate amount of powdered sugar and fruit garnish
2) It is recommended to inject warm boiled water
*Note: Some of the pictures come from the Internet, and the right is used for sharing, such as invasion and deletion.
If you want to know more, please keep an eye on us
Every day there is a fresh and rich pastry, Western food, coffee, bartending information waiting for you