Do you have to use a porcelain bowl to bake soufflé? Do you have to smear butter and sugar on the inside wall? ——Western Cuisine (41)

Soufflé is one of the top ten traditional French desserts, which originated in medieval France, and is also translated as soufflé, soufflé. The freshly baked French soufflé has a super high appearance and a soft taste like a cloud. The word soufflé comes from the past participle of the French verb souffler, which means "to inflate" or simply "fluffy and puffy". However, the moment soufflé is taken out of the oven, it quickly shrinks and collapses, and it is a delicacy that needs to be tasted against the clock. It is said that the origin of soufflé is related to the extravagance and erosion of European society at that time. As society became more and more affluent, the folk customs also tended to advocate pleasure, people indulged in eating and drinking, and often held lavish banquets, after the banquet, the sound of burps came and went throughout the afternoon. This social phenomenon of "afternoon hiccups" has lasted for half a century. Finally, some people woke up, and in order to correct the extravagant eating habits, they used colorless, tasteless, and weightless protein to create this dessert called "soufflé", which means "over-inflated nihilistic materialism, and eventually it will inevitably collapse". Beginners try with caution.

Ingredients

Eggs 3

Milk 150 g

Cakeflour 30 g

Butter 30 g

Whitesugar 30 g

Butterandwhitesugar(usedtospreadtheinnerwallofthemold) Alittle

Cooking Instructions

The yolk is separated from the egg white.
Pour milk and cake flour into the egg yolk.
Stir well and add the butter.
Heat with a gas stove, minimum fire, keep stirring while heating, heat to a thick state can turn off the fire, at this time about 60-70 degrees, do not overheat, otherwise it will be too thick and agglomerate, if the solidification is too fast, stir away from the fire. Let it cool and set aside, about 5-10 minutes before it cools.
Grease the outside of the recipe with butter in a bowl.
Pour in the sugar outside the recipe and shake to pour out the excess sugar.
Add sugar to the egg whites and beat until the whisk is lifted, and the egg whites are small and sharp.
Half of the egg whites and the egg yolk paste are stirred and combined.
Pour back the egg whites and stir to combine.
Try different molds to bake: a baking bowl with butter and granulated sugar, a baking bowl with nothing at all, a metal mold, a paper cup mold.
The recipe is filled with a total of 5 small containers, 195 degrees, and bake for about 15 minutes. The actual temperature of each oven will vary, please adjust the specific temperature and time according to the temper of your own oven.
Baked. Appearance: A purple baking bowl with butter and sugar, a yellow baking bowl with nothing smeared, and a soufflÃ© baked on a metal mold. The paper cup molds are all overflowing.
After 2-3 minutes: The soufflÃ© in the purple baking bowl with butter and granulated sugar is almost unchanged, and the soufflÃ© baked in the yellow baking bowl with nothing smeared, metal molds, and paper cup molds shrink and collapse to varying degrees. It can be concluded that the thermal insulation effect of the baking bowl allows the soufflÃ© to maintain its shape for a longer period of time, and the inner wall is smeared with butter and sugar to have a certain degree of support.
But in any case, the soufflÃ© begins to shrink and collapse the moment it is taken out of the oven, and it is a delicacy that needs to be tasted against the clock. Even a soufflÃ© baked in a baking bowl with butter and sugar on the inside won't last long, and it's the last word to taste it in 5 minutes! Finally, be careful of scalding!