Shufflepuff is not difficult to do, as long as you are careful and pay attention to details, you can completely master the following look at the specific method

Required materials

1.? 55 grams of animal butter;

2.? One small onion head diced;

3.? 2 cloves;

4.? 1/4 teaspoon red chili powder;

5.? 3 tablespoons of white flour;

6.? Milk 250mL;

7.? Grated cheese 5 tablespoons;

8.? Gruyere cheese 2 tablespoons;

9.? 3 egg yolks;

10.? Egg whites 3;

Kitchen tools needed

1.? Whisk;

2.? Oven;

3.?15cm deep Shuffleboard bowl;

4.? Cooking pot;

5.? Medium glass bowl;

6.? Spatula;

Detailed preparation steps

1.? Preheat oven to 180 degrees Celsius, grease a 15cm deep soufflé bowl with 15g of butter, butter should be softened but not melted, start from the bottom and use a brush to spread the butter along clockwise all the way to the top edge. Refrigerate, is the butter solidified;

2.? Melt the remaining butter in a heavy-bottomed cooking pot and add the onion, cloves, and paprika. Sauté over low heat until the onions are soft, but not yet caramelized;

3.? Add flour and saute for 4-5 minutes. Slowly add milk and mix butter and flour with a whisk to make a batter. Heat until lightly rolled, stirring occasionally, about 10-15 minutes, until liquid consistency is thicker than double cream and very smooth;

4.? Press the batter vigorously and strain it into a bowl, discarding the residue. Add the cheese, stirring to completely melt and smooth the cheese, then add the egg yolks;

5.? Whip the egg whites until slightly upright, pour half of the whites into the pan. And mix with a spatula until completely homogeneous;

6.? Add the remaining egg whites, this time mixing more gently and carefully. Pour the mixture into the prepared soufflé bowl;

7.? Press small grooves into the edges of the mixture with your thumbs; these grooves will be the tall caps of the soufflés after baking; place the soufflés in the center of the oven and bake for 25-30 minutes, until the egg mixture is baked through, the soufflés are puffed up, and the tops are golden brown.

The soufflés should be served immediately and immediately after baking; they will shrink if they cool.

All soufflés have three basic elements

1.? A flavor base, a mixture of various seasonings and flours;

2.? Egg yolks, which are used to had flavor and link the flour;

3.? Whipped egg whites, to give the soufflé a light texture;

For a fresh-flavored soufflé, the flavor base can be white sauce, veloute or vegetable puree, and the sauce itself can be the base.