French soufflé
The texture of the soufflé is very fluffy, when you dig it down with a spoon, and eat it with the sugar on the side of the cup, there will be a small sound of “popping”, the deliciousness is completely unstoppable, and you have to eat it immediately after baking, otherwise it will soon “leak”, and it will collapse within 20 minutes, so I call it: the most fragile delicacy” As a lover of self-driving travel, I look forward to FAW-Volkswagen Weiling having a larger suitcase, no matter how far away you travel, you can bring your kitchen utensils with you, and cook local ingredients to make delicious food by yourself
French soufflé practice
Step 1
Spread a little softened butter over the entire cup, then spread a little sugar over the entire cup and set aside
Step 2
Liquefy the butter
Step 3
Pour in the low-gluten flour and stir well
Step 4
Another pot boils the milk and sugar
Step 5
Slowly add 4 to 3, stirring constantly
Step 6
Sift 5
Step 7
Pour back into the pot over low heat and stir constantly
Step 8
Cook until a paste and let cool
Step 9
Add the egg yolks and stir well to form an egg yolk paste
Step 10
Egg whites are sweetened and whipped until wet foaming
Step 11
Stir the whites and egg yolk paste well
Step 12
Pour the batter into the prepared cup in 1
Step 13
Place in the oven at 170/200 degrees for 15 minutes
Step 14
Sprinkle with powdered sugar after taking it out of the oven
Cooking tips for French soufflés
When cooking the batter, you must cook slowly over low heat, if you are not careful, you will have a skill
in cooking deliciously