Egg custard

★★★★. The soufflé recipe is based on the recipe you are used to, no special recipe is needed. (Any soufflé recipe will work, and a recipe with a larger percentage of lard will stay crisp longer)

Ingredients ?

Any soufflé recipe 24 measures

Corn yellow egg yolks 3

Black sesame seeds moderate amount

Not break the skin of the soufflé 2021 version of the practice ?

1. soufflé recipe to their usual habit of using the recipe to operate, without the need for special recipes, rolling the skin with a very small amount of dry powder better operation, close the mouth of the tail must be covered with a full range of stacked layers, to reduce the risk of baking the burst tail. (Any soufflé recipe is applicable, the proportion of lard is greater than the recipe to maintain the crispness will be longer)

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2. soufflé white billet well, do not brush the egg wash, white billet into the oven, to their usual customary temperature and time baking, baked simmering for ten minutes to come out of the oven (that is, the oven stops heating up, turn off the inside of ten minutes and then come out of the oven so that soufflé can be preserved for a long time after the crispness). ), the premise is that you bake your own baked pastry baked, if you bake their own billet are not good last cut is not ideal, do not say that I method is not good. (The picture here is a previous picture, just look at this meaning)

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3. out of the oven, may be a little bit of white billet will be slightly yellow, it does not matter, the color of the white billet and your recipe related to the temperature. Out of the remember to cool, hand temperature is okay, never hot brush egg, hot brush egg will lead to peeling, resulting in egg liquid skin surface is not smooth, numb point, after cooling, custard cooked billet surface has been flat stereotypes, the heat is basically dispersed, and then start brushing the egg liquid (here the picture is an old picture, the meaning of in place on the line)

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4.★★★★★ Remember to Cold brush the egg wash, very critical Oh. I usually brush three times, brush lightly dipped in egg wash, the first thin layer, one by one brush again.

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5. The first brush is good, from the beginning to the second time, brush evenly, the second time the heartache of the egg liquid on the point of sesame seeds, sesame seeds gathered will look better, try not to scatter flowers. Not distressed to continue the third egg and then point sesame seeds, three times the egg will be more yellow a little bit, but also depends on the specific depth of your egg and egg thickness, I chose the corn yolk eggs, the effect can be.

Such a cold brush out of the surface of the egg smooth and glossy, as we do ordinary broken skin soufflé, before baking, brush the egg as good-looking.

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6. Brush finished point after the sesame seeds, and then into the preheated oven, the normal soufflé temperature, 5 - 6 minutes, depending on the color out of the oven, here is just to bake the surface layer of the egg solution is cooked only, the internal organization has matured and shaped a few minutes don't worry about the egg skin is not cooked, fried eggs will be a moment in time, too long a time the surface will be too dark, this you! The first thing you need to do is to make sure that you have a good understanding of what you're doing.

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7. out of the oven, you can ha, the surface is smooth and shiny.

Summary, white blank must be baked at once, simmering. Egg wash must be cooled and shaped before brushing, egg wash last baked surface dry color yellow bright out of the oven, out of the cut samples to pick the largest head of soufflé cut, the same grams of the head appears to be the size of the head, indicating that the head of the fluffy hair of the best, better crisp layer, cut the layer of crispy layer of crispy layer of success rate will be better!

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8. Out of the cut samples to pick the largest soufflé cut, weight the same volume of the largest, indicating that the best fluffy hair, puffy layer is better, you can have the most beautiful cut to send a circle of friends (Ignore the empty state of the bean paste, this time it is the bean paste with a hot package of yolks, not wrapped tightly for the sake of the time is too rush, did not wait for the cool on the use of)

baked soufflé cooled down after packing the box, the best to be sealed

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9. A lot of words, has been written very clearly, the rest of their own understanding of the crisp layer if not good is your hand is not good, all aspects of technology is not pass, and no one has anything to do with.

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Tips

1. white billet completely baked and baked crisp

2. waiting for cooling hand temperature below the brush egg

3. into the oven and then bake the surface dry egg liquid