souffle Dessert world recognized as the most difficult to make dessert

souffle English: Souffle also known as Shouffle, comb Houli, is a French cake.

By the flour, egg white part of the egg, milk and sugar and other ingredients seasoned and baked in the oven. The pastry expands as it bakes, so it is fluffy and soft when it is ready.Souffle can be eaten hot or chilled and eaten later. Usually, a small open baking dish is used to bake the souffle and it is brought to the table with the pastry. Most souffles are made with vegetables and fruits, such as apple souffle, pear souffle, banana souffle, peach souffle, chocolate souffle and orange juice souffle.

It is said that the source of Souffle, and the European society at the time of luxury and insatiable wind related. As society becomes increasingly affluent, the people tend to advocate pleasure, people spend on eating and drinking time than to spend on the work of several times more time, often held extravagant banquets ...... Finally, someone can not see eye to eye, invented this allegory "over-inflated nihilistic materialism, and ultimately can not escape the fate of the collapse! "The tone of the snacks is completely cynical and revolutionary.

Another theory, the birth of the Middle Ages - Souffle (France) Why did people invent this let people eat, but feel as if nothing to eat Shuffle; this and the insatiable greed at the time, the desire to never be full of the social atmosphere is closely related. At that time, the rich people spent many times more time on eating than working, often three or four people's meals, ten or twenty dishes, more than enough to eat, eat the last, the guests only mean to move the knife and fork, shallow taste; after the banquet, the whole afternoon, only to hear the sound of hiccups one after another, this "afternoon hiccups," social phenomenon has maintained for half a century, until it caused a social This social phenomenon of "afternoon burping" lasted for half a century, until it caused the purists to gossip: "Even "nothingness" could not escape materialization and collapsed due to over-expansion. In order to correct the bad food culture, the chefs used tasteless and weightless egg whites to create this dish of nothingness. However, fearing that the over-expanded materialism of nothingness would collapse as predicted, the chefs tried to keep the shuffleboard elegant and fluffy before serving it to the customers.

Egg soufflé (simple to do)

Ingredients: 3 eggs, 30 grams of flour, 30 grams of sugar, 10 grams of lemon juice, 30 grams of powdered sugar

Method:

1, egg yolks plus 10 grams of sugar plus lemon juice beat until white, sifted into the flour, gently stirred;

2, egg white plus lemon juice plus the remaining sugar beaten until stiff peaks, cut and mix into the egg yolk paste;

3, 180 degrees for 15 minutes, while hot sieve powdered sugar to decorate.

tips:

1, this dessert depends on personal taste. It's a bit like a mousse that melts in your mouth.

2, eat while hot, after cooling will shrink, affecting the taste.

Peach soufflé

Ingredients: eggs, peach juice, butter, salt, sugar, low gluten flour (can be omitted)

Method:

1, egg yolks and egg whites separated from the egg yolks, add 10-15g of sugar with a straight beater and whisk until no sugar particles creamy yellow state;

2, yolks added to the small half a cup of honey juice and stirred evenly;

3, yolks added to a small half a cup of honey juice stirred evenly spare;

4, the egg whites and the egg whites are not the same.

3, egg whites add 3G salt with an electric mixer and beat for 30 seconds, then add 30G granulated sugar in 2 batches and beat until stiff peaks form;

4, egg whites add to egg yolks in 2 batches, mixing quickly and evenly, do not stir (if you want to keep the shape of the soufflé can be appropriate to add 1 teaspoon of sifted low-gluten flour into the mixture and mix well);

5, soufflé model (can also be used in the general cake)