souffle (shu hu li )

souffle

Introduction:

"Shuhuli", also known as Souffle and shufulei, is a transliteration of French Souffle é. This is a very classic French dessert. This delicious dessert can only be tasted in a few minutes after it is out of the oven. Once the time passes, the beauty will collapse rapidly with the dissipation of heat, and the unique light taste will no longer exist. Like a flash in the pan, perhaps because it is short, its beauty is precious. "

Production steps:

Step 1: spread a thin layer of butter on the inner wall of the baking bowl, pour in the fine sugar, make the fine sugar stick to the mold wall evenly, and pour out the excess sugar.

Step 2: melt the butter into liquid, add high gluten flour, and stir well to make a paste.

Step 3: pour the milk into the milk pot, add 20 grams of sugar, and bring to a boil.

Step 4: slowly pour the boiled milk into the batter and stir while pouring.

Step 5: after all the milk is poured and stirred evenly, sieve the mixture back to the milk pot.

Step 6: reheat with a low heat and stir until boiling and dense. Keep off the fire and cool for 10-15 minutes.

Step 7: separate the yolk from the egg white, and add the yolk to the batter

Step 8: add the remaining 15 grams of sugar into the egg white 2-3 times, and beat with the egg beater until it is dry and foamy.

Step 9: Take 1 / 3 egg white into the batter and mix well.

Step 10: pour the batter back into the beaten egg white, and mix well again to make the shuhuli batter.

Step 11: pour the shuhuli batter into the mold prepared at the beginning.

Step 12: put it into a preheated oven at 190 ℃ and bake in the middle layer for about 16 minutes until it is completely expanded and the surface is golden. Garnish the surface with powdered sugar and serve immediately.

Materials required:

Eggs: 2

Milk: 100g

High gluten flour: 18g

Fine granulated sugar: 35g

Butter: 18g

Sugar powder: right amount

Note: milk can also be replaced by whole milk powder and water 1:10

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shu Hu Li