Potato Souffle
Overview
A well-known so-called food program the year before last (which made me feel both sore and embarrassed) introduced Souffle, a traditional French dessert, in the first episode. But there are no absolutes in everything. Today, we use potato (also known as: potato/potato) as a carrier to present soufflé as a salty food, which is the best companion for steak.
Tags
Ingredients
Steps
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First we review the materials and preheat the oven (low heat) to 450F/220C.
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Wash the potatoes and cook them with their skins on in boiling water over medium heat for 40 minutes. Add a tablespoon of salt to the water.
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Use a fork to confirm that the potatoes are cooked through, then take them out.
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Peel and mash potatoes with a fork. (In this process, you can choose the degree of mashed potatoes according to your preference.) While the heat is high, add milk, butter, and yogurt and stir evenly.
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Add the chopped ham, cheese, spices, egg yolks, stir well and season with salt and pepper.
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Beat two portions of egg whites to dry peaks (Hard Peak). If you want the egg whites to be more stable, you can add two drops of white vinegar/lemon juice/italic powder at the beginning of the egg white beating. Fold the beaten egg whites into the mashed potatoes.
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Spray a layer of oil on the baking soufflé dish. (It can also be spread with room temperature butter)
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Just like the traditional soufflé method, stick a layer of bread crumbs in the vessel.
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Pour in the mashed potatoes mixed previously and fill it to 80% full. Place in the oven and bake at 450F/220C for 15-20 minutes.
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Finally we come to admire the finished product. (The prime time is only 1 minute, so the top is already slightly sunken)
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Figure 2
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Figure 3
