What cake to make? Soufflé is easier to get started with than cake, and the taste is more crispy [soufflé] First, prepare the materials: Second, the operation process:

Grassy salt says honey

——Talk about the food of heaven and earth, talk about the flavor of the world

Haven't baked in a while, sir said, "Miss your chiffon cake."

I glanced at my husband who was playing with his phone on the couch and said: If you want to eat, you have to look at your performance.

Mr. immediately promised that he would clean up the dishes and chopsticks, and add a tea massage and pinch his legs.

Since the performance is so good, then do it.

But today I'm going to do it a different way, not chiffon, I'm going to make soufflé.

The ingredients are similar to chiffon, but without an oven, in a frying pan.

With fried, the taste is more crispy, let's see how it works.

<h1 class="pgc-h-arrow-right" data-track="11" > soufflé</h1>

<h1 class="pgc-h-arrow-right" data-track="12">

</h1>

<h1 class="pgc-h-arrow-right" data-track="13" ></h1>

1, Ingredients:

2 eggs, 40g low gluten flour, 20g sugar, 30g milk, a little corn oil, 2 drops of white vinegar, 1g of aluminum-free baking powder.

2. Tools:

2 mixing pots (one egg yolk, one egg white), 1 egg pump, 1 electric whisk, 1 silicone spatula, 1 filter sieve, 1 frying pan.

<h1 class="pgc-h-arrow-right" data-track="19" >2</h1>

1. Separate the egg yolk from the egg white;

2. Stir the egg yolk with egg pumping;

3. Add milk and stir well;

4. Sift in flour and baking powder;

5, stir evenly, "Zigzag" stirring method into egg yolk paste, do not turn in circles, so as not to rise ribs;

6, add 2 drops of vinegar to the egg white, remove the egg fishy smell, beat more stable;

7, egg whites are added to the white sugar at one time, do not need to be added three times like qifeng;

8. Use an electric whisk to beat it;

9, beat into dry foaming, that is, lift the protein has a hard and stiff tip hook;

Note: The bowl of egg whites must be water-free and oilless, and no yolks can be left in the egg whites when the yolks are separated, otherwise the egg whites will not be successfully distributed.

10, take one-third of the egg white into the egg yolk paste, stir and fuse with a silicone spatula;

11, and then pour the fused paste into the remaining two-thirds of the protein, from the bottom to the top to mix evenly, the speed should be fast, stirring for too long will defoam;

12, the pan pour a little oil, can be butter, can also be corn oil or salad oil, other oil is not recommended;

13、 Use a spoon to scoop the egg paste evenly into the pot;

14, in the original scoop of egg paste and then scoop a spoon to increase the height, so that the soufflé produced is thicker, only to appear more fluffy;

15, after all the paste is poured into the pot, add a little water to the pot to prevent frying;

16, cover the pot, simmer for 5 minutes, remember that it is a low heat;

After 17 or 5 minutes, the lid can be opened, and the surface can be seen to have condensed;

18, at this time to turn over, turn over must be careful, because it is very soft and loose, carefully turn over, and then cover the lid and simmer for 2 minutes to get out of the pan.

A fluffy soufflé is ready, and the gentleman's tea leaves are brewed.

Let's go!

Fluffy and soft soufflé is our thriving good life.

And the daily jokes between husband and wife are also the lubricant of life!

I wish you after reading the article that your life is thriving and your husband and wife love for a hundred years.

"Grass and salt and honey", talk about three meals of food, talk about the four-way style.

Please like encouragement, forward, favorite.

Feel free to say a couple of words in the comments section, I will try harder.

Original graphics, refuse bad self-media theft!