Souffle, also translated as souffle and souffle (French: souffle é), or souffle, is a dessert originating from France, which is light and fluffy after baking. The main ingredients include egg yolk and beaten protein.
The word Soufflé comes from the past participle of a French verb souffler, which means to inflate, or simply to swell fluffy, and properly describes the situation when the protein is combined with milk yellow during baking.
Production step
1, low flour 10g, granulated sugar 10g+20g, 90ml of milk, one egg yolk, two egg whites and butter 10g.
2. Mix all the materials together, add 10g to the white sugar, mix the materials evenly, turn on a small fire and heat them until they are sticky, and then leave the fire immediately.
3. Sieve the cooked batter and drop the protein into 3 drops of lemon juice at medium speed.
4, medium speed to send coarse foam, then add the first 20g of half sugar to send, high speed to send.
5. Finally, add the remaining sugar and send it at high speed.
6. Add one-third of the protein to the batter and mix well, then mix the protein in half and mix well.
7. Coat the baking bowl with salad oil and sugar.
8. The installed batter shakes flat.
9. Preheat the oven to 200 degrees, put it in the middle layer and fire for 20 minutes, and sieve the powdered sugar.
Brief introduction of low gluten flour
Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with moisture 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, pastry and so on.