French dessert as soft as clouds---Soufflé

French dessert as soft as clouds---Soufflé

Overview

The cloud-like soufflé makes every bite taste as gentle as a cloud. This dreamy dessert was born in the most affluent period of France in the Middle Ages. According to legend, the French lived a luxurious life at that time. Each meal would take 3-4 hours to eat more than 20 dishes. In the end, when it came to dessert, there was no appetite left, but the ostentation could not be spared, so the chefs invented this dessert that looked huge but contained a lot of air and had little actual content. The reason why it is called a dream dessert comes from this, because the whipped egg whites contain a lot of air. The soufflé is quite beautiful and spectacular when it comes out of the oven, but when it encounters the outside air, it will lose its beautiful appearance in a short period of time and turn into nothing. Therefore, to taste its deliciousness, you must be quick!

Tags

Ingredients

Steps

  1. Prepare all ingredients

    French dessert as soft as clouds---Soufflé step 1

  2. Spread butter on the inside of the baking bowl

    French dessert as soft as clouds---Soufflé step 2

  3. Add egg yolk liquid to milk

    French dessert as soft as clouds---Soufflé step 3

  4. Use an electric mixer to beat evenly

    French dessert as soft as clouds---Soufflé step 4

  5. Sift in the flour and mix well. to no particles

    French dessert as soft as clouds---Soufflé step 5

  6. Melt the butter in heat-insulated water and add it to the batter while it’s hot

    French dessert as soft as clouds---Soufflé step 6

  7. Mix well

    French dessert as soft as clouds---Soufflé step 7

  8. Next, we have to beat the egg whites. First add 5 drops of lemon juice to the egg whites. (Adding lemon juice is to acidify the pH of the protein and to stabilize the foam)

    French dessert as soft as clouds---Soufflé step 8

  9. Use an electric mixer to beat the egg whites at low speed until there are fish-eye bubbles, then add 1/3 of the fine sugar. (Fine sugar can help the egg whites to break into the air and melt in a shorter time)

    French dessert as soft as clouds---Soufflé step 9

  10. Then turn the electric egg beater to high speed and beat the egg whites until the volume increases and becomes very thick. Add 1/3 of the fine sugar and continue beating.

    French dessert as soft as clouds---Soufflé step 10

  11. Then turn the electric mixer to medium speed to beat the egg whites until there are textures on the surface, and add 1/3 of the fine sugar. (Meringue is made from egg whites and fine sugar. When the meringue is in good condition, air is beaten into it, and bubbles are formed in the egg white. After adding fine sugar, it will become sticky, and the bubbles will be strong and not easy to break, making it a small and uniform meringue. However, special attention should be paid to the amount and time of adding fine sugar. Adding too much fine sugar at one time will inhibit the foaming of the meringue, but adding too little will cause too many bubbles, so it is best to add the fine sugar to the meringue in three times and beat)

    French dessert as soft as clouds---Soufflé step 11

  12. Then turn the electric mixer to high speed and beat the egg whites until they form an inverted triangle

    French dessert as soft as clouds---Soufflé step 12

  13. Use a spatula to put the beaten egg whites and egg yolk liquid together

    French dessert as soft as clouds---Soufflé step 13

  14. Use a spatula to mix from bottom to top and mix quickly

    French dessert as soft as clouds---Soufflé step 14

  15. Pour the mixed batter into the baking bowl, filling it to 8 minutes.

    French dessert as soft as clouds---Soufflé step 15

  16. Preheat the oven in advance, 185 degrees, 20 minutes. After baking, sift some powdered sugar on the surface and serve hot.

    French dessert as soft as clouds---Soufflé step 16