Souffle é(shu fu lei )

Souffle é

Introduction:

"Melt at the entrance, light and fluffy. Souffl é, a French dessert, is also translated as souffl é. It is a kind of dessert originated from France, which is light and fluffy after baking. The main materials include egg yolk and beaten protein. It is said that this kind of French dessert appeared in the middle ages. Chefs specially used protein to change this kind of nihilistic food and tried their best to bring it to the guests. "

Production steps:

Step 1: soften the butter: put the butter in a container and put it in warm water to soften it quickly; brush the butter evenly in paper cups; pour white granulated sugar into each cup to ensure that the sugar covers the paper cups and the excess sugar is poured out

Step 2: protein processing

Step 3: prepare powder paste: mix milk, butter and flour evenly; pour in egg yolk and stir well; pour in protein and stir well

Step 4: pour the prepared batter into the paper cup

Step 5: 190 degrees, 15 minutes

Materials required:

Eggs: 2

Milk: 80g

Low gluten flour: 20g

Fine granulated sugar: 10g

Butter: 20g

Note: I think a little paste is delicious

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shu Fu Lei