1. Soufflé is made with 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 (mold processing), fine Appropriate amount of granulated sugar (for mold processing) and appropriate amount of powdered sugar (for decoration).

2. Prepare the ingredients needed 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 bowls (about 7.5cm long, 5cm high, 130ml capacity), dip a brush in softened butter, and brush evenly and thinly over the entire inner wall of the mold.

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

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

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 the milk into the milk pot and heat it over medium-low heat until steaming. No need to boil.

8. Add the heated milk into the batter in three to four times.

9. 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 it becomes thick. (To prevent the batter from clumping too quickly, keep using a whisk to mix it in circles during this period. Remove from heat, stir quickly and return to heat); add 3 grams of vanilla extract and cover with plastic wrap to prevent the surface from forming a skin, set aside to 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 peaks. Add three One-half 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 small hooks like this, wet hair When it bubbles, the meringue is ready.

12. First add one-third of the meringue to the vanilla custard sauce in step 9, and mix them evenly by stirring; for the second time, add the remaining one-half Go in; then pour the mixed batter into the remaining meringue, and stir evenly;

13. Pour the soufflé batter into the prepared mold, and lightly shake the mold 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 level (lower level) of the oven, and bake for 15 minutes.

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