2 eggs
Sugar 35g
Butter 18g
Milk 105g
Flour 18g
Vanilla drops
Butter moderate
Sugar moderate
Fine sugar moderate amount
- Steps -
1. 8cm diameter baking bowls 2 baking bowls spread a thin layer of butter on the inner wall of the bowls, pour in the granulated sugar and shake, so that the granulated sugar evenly adheres to the walls of the molds, and then pour out the excess sugar.
2. Melt 18 grams of butter into a liquid, add 18 grams of gluten-free flour, and stir well to make a paste.
3. Pour the milk into a saucepan, add 20g of granulated sugar and bring the milk in the saucepan to a boil.
4. Pour the boiling milk slowly into the batter in step 2, stirring as you pour.
5. Once all the milk has been poured and stirred well, sieve the mixture back into the saucepan. Reheat over low heat, stirring constantly, until it comes to a boil and becomes thick. Remove from heat and allow to cool for 10-15 minutes.
6. Separate the yolks from the whites of the eggs and add the yolks to the cooled batter.
7. Add a few drops of vanilla extract and mix well.
8. Add the remaining 15 grams of granulated sugar to the egg whites in 2-3 batches and beat with a whisk until dry peaks form.
9. Take 1/3 of the egg whites into the egg yolk batter and mix well
10. Then pour it all back into the egg whites.
11. And again mix well (and the final mixing process of making chiffon cake is the same as the same haha), become the Soufflé batter.
12. Pour the soufflé batter into the prepared molds, eight or nine points full.
13. Preheat the oven for 18 minutes to 190 degrees Celsius, put the soufflé batter; upper and lower heat, middle layer, bake for about 16 minutes, until completely puffed up, the top is golden brown out of the oven. Remove from the oven, sprinkle the top with powdered sugar to decorate and serve immediately.
- Tips -
1. Shouffle is a dessert that collapses in a short time after it comes out of the oven. To ensure the texture, please serve it immediately after it comes out of the oven. 2、When mixing the whipped egg whites with the base ingredients, be sure to use a mixing technique from the bottom up, do not stir in circles to avoid defoaming. The recipe uses the U.S. Smart Phantom built-in oven, model ET1065MY-01SE, 65L large capacity, please adjust the baking time according to the size of the power of the oven and temperature differences.