souffle

Souffle is recognized as the most difficult dessert to make in the dessert industry

Soufflé in English: Souffle, also known as Soufflé and Soufflé. It is a French cake.

It is prepared from ingredients such as flour, egg whites, milk and sugar and then baked in the oven. This pastry gradually expands during baking, so it is soft and fluffy when baked. Souffle can be eaten hot or chilled. Usually, a small open baking pan on which this pastry is baked is delivered to the table with the pastry. Most Souffles also add vegetables and fruits. Common ones include Apple Souffle, Crispy Pear Souffle, Banana Souffle, Peach Souffle, Chocolate Souffle and Orange Juice Souffle.

It is said that the origin of Souffle is related to the luxurious, corrupt and greedy atmosphere of European society at that time. As society becomes increasingly affluent, people's customs tend to advocate hedonism. People spend several times more time eating and drinking than working, and often hold luxurious banquets... Finally, someone couldn't stand it anymore and invented this metaphor. Over-expanded nihilistic materialism will eventually fail." This is the tone of a cynical revolutionary.

Another way to say it is the birth of the Middle Ages - Souffle (France). Why did people invent this soufflé that makes people feel as if they have eaten nothing after eating? This has nothing to do with the greed at that time. Satisfaction and the social atmosphere of never being satisfied with desires are closely related. At that time, the wealthy people spent many times more time eating than working. There were often dinner parties for three or four people, with more than ten or twenty dishes, which were too many to finish. By the end of the meal, the guests were just interested. After the banquet, all afternoon, only the sound of burping could be heard. This social phenomenon of "afternoon burping" lasted for half a century, until it caused people who were poor in society to behave like this The short story has just come to an end: "Even "nothingness" cannot escape materialization and suffers the fate of collapse due to excessive expansion. In order to correct the corrupt eating habits, the chefs specially used egg whites that were tasteless and weightless to transform into this nihilistic delicacy. However, the chefs were afraid of over-expanded nihilistic materialism, which would eventually be inevitable as predicted. The fate of the soufflé is to collapse, so every effort is made to keep the soufflé in its original elegant and fluffy appearance before it is served to the guests.

Soufflé (simple recipe)

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

Method:

1. Beat the egg yolks with 10 grams of sugar and lemon juice until white, sift in the flour and stir gently;

2. Add the egg whites with lemon juice and the remaining sugar Beat until stiff peaks form, then fold into the egg yolk paste;

3. 180 degrees for 15 minutes, sift powdered sugar while hot for decoration.

tips:

1. This dessert depends on personal taste. It's a bit like mousse and melts in your mouth.

2. Eat it while it is hot. It will shrink after cooling and affect the taste.

Peach soufflé

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

Method:

< p> 1. Separate the egg yolk from the egg white. Add 10-15g of sugar to the egg yolk and beat with a straight egg beater until there are no sugar particles and a milky yellow state;

2. Add half a cup of honey juice to the egg yolk and stir evenly. Set aside;

3. Add 3G salt to the egg whites and beat with an electric egg beater for 30 seconds, then add 30G sugar in 2 batches and beat until hard foam;

4. Divide the egg whites into 2 Add the egg yolks one at a time and mix quickly without making circles (if you want to maintain the shape of the soufflé, add 1 teaspoon of sifted low-gluten flour and mix evenly);

5. Soufflé model ( You can also use a regular cake mold) to brush the inside with butter, and then add a ring of sugar (required);

6. Pour the egg batter into the mold until it is eighty full, and stick it to the inside of the mold with your thumb. Make a circle of egg batter around the edge of the model (required);

7. Preheat the oven to 190 degrees, heat the upper and lower tubes, and bake at 190 degrees for 12-13 minutes.