1. Ingredients: 15 grams of low-gluten flour, 60 grams of egg white, 30 grams of egg yolk, 100 grams of milk, 30 grams of fine sugar, 3 grams of vanilla extract, appropriate amount of unsalted butter, appropriate amount of fine sugar, powdered sugar Just the right amount.

2. Prepare the ingredients required for baking soufflé and weigh them carefully (add 10 grams of fine sugar to the egg yolks and 20 grams to the egg whites);

3. Prepare 3 Soufflé baking bowl (about 7.5cm long, 5cm high, 130ml capacity), dip a brush in softened butter, and evenly and thinly brush the entire inner wall of the mold;

4. Pour the fine sugar Put it into the mold and turn it once so that the mold is evenly coated with fine sugar. Tap the mold a few times to pour out the excess sugar;

5. Add 10 grams of sugar to the egg yolks, mix them evenly with a manual egg beater, and stir into a fine egg yolk paste; < /p>

6. Sift the low-gluten flour, add it to the egg yolks, and continue to mix the flour with a manual egg beater until the batter becomes fine and grain-free;

7. Pour in the milk. In a pot, heat over medium-low heat until steaming, no need to boil;

8. Then add the heated milk into the batter in three to four times;

9. Next Sieve the batter, pour it back into the milk pot, and filter out some lumps;

10. Return the pot to medium-low heat and cook the custard sauce until thick (to prevent the batter from clumping too quickly) , keep stirring with a whisk in circles during this period, remove from the heat in the middle, and then quickly stir and return to the heat); add 3 grams of vanilla extract and cover with plastic wrap to prevent the surface from forming a skin, and set aside to dry Cool and set aside;

11. Set the oven to 165 degrees for upper heat and 180 degrees for lower heat. The oven will automatically enter the preheating state. While preheating the oven, beat the egg whites at low speed until they turn white and have small sharp corners. , add one-third of the sugar; after the foam becomes fine, add the remaining one-half; when the meringue slowly becomes shiny, add the remaining fine sugar; when the meringue forms a small curve like this When the meringue foams, the meringue is ready;

12. First add one-third of the meringue to the vanilla custard sauce in step 10, and stir them together. Mix well; add the remaining half for the second time; then pour the mixed batter into the remaining meringue and mix evenly;

13. Pour the soufflé batter into the prepared batter In the good mold, shake the mold lightly to distribute the egg batter evenly;

14. Put the soufflé into the preheated oven, with the upper tube at 165 degrees and the lower tube at 180 degrees, on the third (lower) floor of the oven. , bake for 15 minutes;

15. When the cake body climbs to twice the height of the mold, the soufflé is ready; after it is baked, sift some powdered sugar on the surface and eat immediately.